I was craving a spicy tortilla-style chicken soup on a rainy day while wanting to forgo the extra carbs and dairy. Started the same way I would traditional tortilla soup, sautéing and caramelizing my mirepoix with extra sweet pepper and garlic, and before you new it, I was tipping in cumin for richness and cayenne pepper for a kick! I swapped out the tortillas for zucchini noodles and made sure to add fresh lime and avocado at the end – and let me tell you, it was absolutely DELICIOUS!
It’s such a great feeling when a soup leaves you feeling healthier with every spoonful…
Pro-tip: you could easily substitute the chicken broth with veggie broth and leave out the chicken if you want a vegetarian version of this soup!
Chicken “Noodle” Soup with Cumin, Lime, and Avocado
Prep time
Cook time
Total time
This chicken noodle soup is simultaneously soul-warming and refreshing. Deeply flavored with caramelized sautéed vegetables, tomatoes, and spices and has a light finish with a squeeze of lime and fresh cilantro. You’ll be the most surprised how easily you can replace traditional noodles with zucchini and get even more nutrients while keeping it Keto and Paleo!
Author: Nicole Poirier
Recipe type: Soup
Cuisine: Mexican-Inspired, Californian, Healthy Eating
Serves: 2 servings
Ingredients
- 1 8 oz chicken breast, cooked
- 2 c chicken broth
- 1 zucchini, spiraled or julienned
- ½ c chopped onion
- ½ c chopped red pepper
- ½ c chopped celery
- ½ c sliced carrots
- ½ canned diced tomatoes
- 2 cloves garlic, minced
- 2 Tablespoons olive oil
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper
- ½ avocado, diced
- salt & pepper to taste
- 1 lime, halved
- Fresh cilantro for garnish
Instructions
- Place the olive oil in a small saucepan over medium high heat.
- Once it flows easily around the pan, add the onions, celery, red pepper, garlic, a pinch of salt to prevent burning, and sauté together until the vegetables start to become soft, about 4 minutes.
- Stir in the carrots, cumin, and cayenne and sauté an additional 3 minutes until he carrots begin to caramelize.
- Pour in the diced tomatoes, chicken, and chicken broth and bring to a boil. Turn heat down to low and simmer for 5 minutes.
- Turn off the heat and stir in the zucchini noodles.
- Split between two serving bowls and divide diced avocado between them.
- Squeeze half of a lime over the bowl.
- Add salt & pepper to taste and garnish with fresh cilantro!
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