Are you ready to dive into a hearty, flavorful soup that keeps you satisfied and in line with your keto goals? If so, you’re in for a treat! Keto Mexican Soup is the perfect blend of spices, fresh ingredients, and rich, comforting textures that will satisfy both your cravings and your dietary needs. Whether you’re a seasoned keto expert or just starting out, this soup is an easy-to-follow, soul-warming recipe that works for lunch, dinner, or even meal prep.
Imagine a bowl of creamy broth with tender chicken, a zesty kick of jalapeños, and a mouthwatering mix of spices that transport you straight to your favorite Mexican restaurant-all without the carbs! It’s the ultimate comfort food, keto-style.
In this post, I’ll walk you through everything you need to know to make this keto Mexican soup a star in your kitchen.
Keto Mexican Soup Recipe
This recipe is inspired by traditional Mexican flavors, but we’ve swapped out any high-carb ingredients to keep it keto-friendly. The result is a low-carb, nutrient-packed, and seriously delicious soup. It’s perfect for when you’re craving something spicy, satisfying, and comforting.
The beauty of this recipe is that it’s easy to make, and you can tweak it to suit your taste preferences. Add extra heat, throw in some veggies, or load it with your favorite toppings-this keto Mexican soup will deliver every time.
Ingredients Needed
Let’s break it down-here’s everything you’ll need to make your own bowl of keto Mexican goodness:
- Chicken: Skinless chicken breasts or thighs are ideal. If you prefer a more flavorful, slightly fattier cut, thighs are great! These are the base of the soup.
- Broth: You can use chicken or vegetable broth. The broth is the soul of the soup, so you want something rich and savory. Choose a low-sodium variety if you’re watching your salt intake.
- Cream Cheese: This is your secret weapon for creating a rich, creamy texture while keeping the carbs low. It adds smoothness without the need for high-carb dairy.
- Jalapeños: Fresh, chopped jalapeños bring that essential heat and are key for authentic Mexican flavors. If you’re not into spice, you can reduce the amount or leave them out altogether.
- Onion: Yellow or white onions will add sweetness and depth to the soup, balancing out the heat from the jalapeños.
- Garlic: Fresh garlic cloves minced finely provide aromatic depth and enhance the overall flavor profile.
- Tomatoes: For a bit of tang and freshness. You can use diced fresh tomatoes or a good quality can of diced tomatoes. Avoid canned tomatoes with added sugar or unnecessary ingredients.
- Spices: This is where the magic happens. You’ll want a combination of cumin, chili powder, smoked paprika, oregano, and salt to round out the flavor. Each spice plays a unique role in creating that bold, layered taste.
- Cilantro: For garnish, cilantro adds a burst of freshness and a bright contrast to the richness of the soup.
- Avocado: Toppings are key to making any soup feel like a meal. Diced avocado adds creaminess and a nice texture contrast.
- Lime: A squeeze of fresh lime at the end really elevates the soup and adds a citrusy brightness that pairs perfectly with the rich, savory base.
Cooking Instructions
Now that we have all the ingredients ready, let’s get to cooking! Here’s how you bring this flavorful, low-carb soup to life:
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Prepare The Chicken
- Season your chicken breasts or thighs with salt, pepper, and a pinch of cumin.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat.
- Add the chicken to the pot and sear both sides until golden brown, about 3-4 minutes per side. Don’t worry about cooking it through just yet; we’re focusing on flavor.
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Sauté Vegetables
- Remove the chicken from the pot and set it aside. In the same pot, add a little more oil if needed.
- Toss in your chopped onions and garlic. Sauté for 3-4 minutes, until softened and fragrant.
- Add the diced jalapeños (seeds and all for extra heat!) and continue to sauté for another 2 minutes.
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Build The Soup Base
- Pour in the broth (around 4 cups) and add the diced tomatoes, smoked paprika, chili powder, oregano, cumin, and salt. Stir everything together.
- Return the chicken to the pot and let the broth simmer for 15-20 minutes, allowing the flavors to meld and the chicken to cook through.
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Shred The Chicken
- Once the chicken is cooked, remove it from the pot and shred it with two forks. Add the shredded chicken back into the pot.
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Add Cream Cheese
- Lower the heat and add the cream cheese. Stir it into the soup until fully incorporated. This is what makes the soup creamy and luxurious, without any carbs from heavy cream.
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Simmer & Taste
- Allow the soup to simmer for another 5-10 minutes. Taste and adjust the seasonings as needed-this is your chance to add extra salt, pepper, or lime juice.
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Serve & Garnish
- Ladle the soup into bowls and garnish with fresh cilantro, diced avocado, and a squeeze of lime.
Ingredient Insights
- Chicken: Skinless chicken breasts or thighs are great for this soup because they absorb all the flavorful spices while remaining low in carbs. Using bone-in chicken would give you more flavor, but boneless is easier and quicker to work with.
- Broth: A high-quality broth is key to elevating the soup’s flavor. I recommend using homemade chicken broth if you have it, but store-bought works just fine too-just make sure it’s low in sodium and doesn’t contain added sugars.
- Cream Cheese: This ingredient isn’t just for texture, it’s a fantastic source of fat that helps you stay in ketosis. It also balances out the heat from the jalapeños and spices, creating that smooth mouthfeel.
- Jalapeños: These bring heat but also have a slight sweetness to them, balancing well with the other ingredients. You can remove the seeds if you want a milder flavor, or use a milder pepper variety like poblano if you’re sensitive to spice.
- Avocados: Loaded with healthy fats and fiber, avocados are the perfect topping for a keto soup. They add both texture and nutrition.
Expert Tips
- Make it Spicier: If you’re a heat lover, increase the amount of jalapeños or even add some serrano peppers. For an extra spicy kick, a pinch of red pepper flakes goes a long way.
- Texture Tweaks: If you want the soup to have a smoother texture, you can blend some of it after the chicken is shredded. This will create a creamy, velvety base while still leaving some chicken chunks for texture.
- Leftovers: This soup stores beautifully in the fridge for 3-4 days. The flavors intensify as they sit, so you may find it tastes even better the next day!
- Freezing: You can freeze this soup for up to 3 months. Just be sure to let it cool completely before transferring it to an airtight container. When reheating, you might need to add a splash of broth to loosen it up.
Recipe Variations
While this keto Mexican soup is delicious as is, don’t hesitate to experiment with these fun variations:
- Add More Veggies: Throw in some zucchini, bell peppers, or spinach for extra fiber and nutrients. Just make sure you keep the carb count in check!
- Cheese: Top the soup with shredded cheddar, Monterey Jack, or a sprinkle of cotija cheese for an added layer of richness.
- Swap the Protein: If you’re not a fan of chicken, try ground beef, turkey, or even shrimp. Each protein will bring its own unique flavor to the soup.
- Spicy Version: Add a few dashes of hot sauce or toss in some chipotle peppers for a smoky, spicy twist.
Final Words
Keto Mexican Soup is one of those dishes that hits all the right notes-creamy, spicy, and full of flavor, while staying completely aligned with your keto goals. It’s filling enough for a full meal, but light enough that you can easily add a side salad or some keto-friendly snacks. And the best part? You can tweak it to suit your taste, dietary preferences, or what you have on hand in your kitchen.
FAQs
What Is A Keto Mexican Soup?
A keto Mexican soup is a low-carb version of traditional Mexican soups that is designed to fit within the ketogenic diet. These soups typically exclude high-carb ingredients like beans, corn, and potatoes, and instead use keto-friendly ingredients like meat, cheese, avocado, and low-carb vegetables.
What Ingredients Do I Need For A Keto Mexican Soup?
Common ingredients include chicken, beef, or pork, low-carb vegetables such as zucchini and bell peppers, bone broth, tomatoes, onions, garlic, avocado, cheese (like cheddar or cotija), cilantro, lime, and various spices such as cumin, chili powder, and oregano.
Can I Use Store-bought Broth In My Keto Mexican Soup?
Yes, you can use store-bought broth, but be mindful of the ingredients. Opt for a low-sodium, sugar-free, and gluten-free broth to ensure it fits the keto guidelines. Bone broth is often preferred for its higher fat content and health benefits.
Is It Possible To Make A Vegetarian Keto Mexican Soup?
Yes, you can make a vegetarian version by using plant-based proteins such as tofu or tempeh, along with a variety of non-starchy vegetables like zucchini, spinach, and cauliflower. Be sure to use vegetable broth and add plenty of keto-friendly fats like avocado and olive oil.
What Can I Use Instead Of Beans In Keto Mexican Soup?
Beans are high in carbs, so you can substitute them with keto-friendly ingredients like cauliflower rice, zucchini, or even shredded chicken or ground beef for added texture and protein.
How Can I Make Keto Mexican Soup Spicier?
To increase the heat, you can add jalapeños, serrano peppers, or chipotle peppers. You can also incorporate chili powder, cayenne pepper, or hot sauce to adjust the spice level to your taste.
Can I Freeze Keto Mexican Soup?
Yes, keto Mexican soup can be frozen for up to 3 months. Allow the soup to cool completely before transferring it to an airtight container or freezer bag. To reheat, thaw it in the refrigerator overnight and heat on the stove or in the microwave.
How Do I Thicken Keto Mexican Soup Without Adding Carbs?
To thicken keto Mexican soup without adding carbs, you can use a variety of methods like blending some of the soup to create a creamier texture, adding cream cheese or heavy cream, or incorporating chia seeds or xanthan gum in small amounts to achieve the desired consistency.
Can I Add Cheese To My Keto Mexican Soup?
Yes, cheese is a great addition to keto Mexican soup. It adds flavor and helps with the creamy texture. Cheddar, Monterey Jack, and Cotija are popular choices, but you can use any cheese you prefer. Just be sure to factor in the carb content of the cheese you choose.
What Can I Serve With Keto Mexican Soup?
Keto-friendly side dishes include avocado slices, a small salad with a low-carb dressing, or a serving of homemade keto tortilla chips. You can also serve the soup with a dollop of sour cream or guacamole for added flavor and creaminess.