Low Carb Chili Chicken Soup

Chili Chicken soup
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This low carb chili soup is packed with aromatic herbs and spices and topped with cooling sour cream and fresh coriander. 
This is a great option for batch cooking as you can prepare the soup in bulk and freeze individual portions for future meals.
Prep Time5 mins
Cook Time32 mins
Total Time37 mins
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Chili, Soup
Servings: 4 people
Calories: 332kcal


  • 4 tablespoons of sour cream
  • 3 cups of chicken stock
  • 2 large chicken thighs skinless and boneless
  • 2 cloves of garlic minced
  • 2 tablespoons of olive oil
  • 2 tablespoons of fresh coriander chopped
  • 2 teaspoon of chilli powder
  • 1 stick of celery finely diced
  • 1 tablespoon of tomato purée
  • 1 cup of chopped tomatoes
  • 1 teaspoon of oregano
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ground cumin
  • 1 cup of green beans sliced in half
  • 1 cup of grated cheddar
  • ½ medium red onion finely diced
  • ½ teaspoon of ground cinnamon
  • The juice of half a lime


  • Heat the olive oil in a large saucepan or casserole dish over a low/medium heat. Add the onion and celery and sweat until tender.
  • Add the minced garlic and stir well, cooking gently until fragrant.
  • Add the tomato purée and the dried herbs and spices. Stir into the vegetables to combine.
  • Add the chicken thighs and stir to coat in the seasonings, then add the stock, lime juice and chopped tomatoes.
  • Bring to a boil then cover and reduce to a simmer for 20 minutes.
  • Remove the chicken thighs from the pan and shred into bite sized chunks using two forks. Return to the saucepan along with the green beans.
  • Continue to simmer for a further 5 minutes until the beans are tender.
  • Top with sour cream, grated cheese and chopped cilantro to serve.


Calories: 332kcal | Carbohydrates: 11g | Protein: 22g | Fat: 23g

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