I love soups of all kinds, but sadly most of my favorites are not anywhere close to being low carb. To remedy this I decided to start adapting my old soup recipes into more low carb-friendly meals. The first one I tried out is a spin on the classic spicy chicken stew that is served at local fundraisers in our area. The original recipe calls for potatoes and corn, but by switching those out with a lower carb option like a bean, it easily made this new recipe into a keeper. **I calculated 34 net carbs for the entire pot of stew and since this recipe makes enough for four servings (maybe more if you like smaller portions) that brings each serving to right under 9 carbs.
2 cups of cooked, chicken breast (shredded or diced)
1 cup of frozen onion/pepper blend (you can use fresh as well)
2 teaspoons of minced garlic or 1 teaspoon of garlic powder
2 Tablespoons of oil
1 can of Rotel, including the liquid (the liquid gives the stew its heat, so if you like it less spicy leave out the liquid)
2 cans of chicken broth
1 can of great northern beans, drained
1 Tablespoon of dried cilantro
1/2 Tablespoon of parsley
1/2 teaspoon of pepper
1/2 to 1 teaspoon of salt (or add more depending on your preferences)
1.In a large pot, heat two tablespoons of oil on medium heat and then add the garlic, onions, and peppers. Cook until the veggies are soft.
2. Next, add in the chicken, beans, rotel, broth, cilantro, pepper, and parsley (basically everything else!). Let the mixture come to a boil and then reduce the heat to low and cook for 15 minutes, stirring occasionally.
3. Once about half of the liquid as been cooked off, sample the stew and see if you need to add any additional salt. *It will still be a slightly watery soup, but not as much as when you started.
4. Then serve and enjoy!
**I ate this whole pot of soup by myself over the span of four days. Like almost every soup it gets better with age.