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Low Carb Mexican Chicken Soup

  • Author: Mellissa Sevigny
  • Yield: Eight 1.5 cup servings 1x


A low carb Mexican Inspired Chicken Soup recipe guaranteed to warm you no matter what the weather! Whole 30 compliant if you omit the corn.


  • 8 cups chicken broth
  • 2 cups shredded or chopped cooked chicken
  • 1 cup celery root, peeled and chopped into 1/2 inch cubes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 Tbsp ground cumin
  • 1 four ounce can chopped green chilis
  • 1/3 cup tomatillo salsa (salsa verde)
  • 1/2 tsp minced habanero
  • 1/2 cup scallions, chopped
  • 1/2 cup cilantro, chopped


  1. Combine the chicken broth, chicken, celery root, garlic powder, onion powder, ground cumin, green chilis, tomatillo salsa, and habaneros in a large saucepan. Bring to a boil, then lower the heat to medium and simmer for 20-30 minutes. Add the cilantro and scallions right before serving. Garnish with fresh corn, sour cream, lime juice, or more cilantro and scallions if desired.


Approx. nutrition info per serving: 100 calories, 4g fat, 3g net carbs, 12g protein

  • Category: Soup
  • Cuisine: Mexican

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