Spicy Chicken & Veggie Low-Carb Soup Recipe
This isn’t another bland “diet soup.” It’s a fire-powered bowl that actually makes you excited to eat vegetables.
Tender chicken, a spicy kick, and a colorful lineup of low-carb veggies all swimming in a rich, fragrant broth—this is comfort food that won’t slow you down. It’s fast, it’s clean, it’s weekday-proof.
And yes, it tastes like you cheated when you absolutely didn’t.
What Makes This Recipe So Good
- High flavor, low carb: Chiles, garlic, and smoky paprika turn simple ingredients into a craveable, restaurant-worthy soup.
- Meal-prep friendly: Holds up beautifully for days and reheats like a dream. Your fridge will thank you.
- Flexible proteins: Use rotisserie chicken, leftover grilled chicken, or poach from scratch—no rules, just gains.
- Veggie heavy, not watery: Zucchini, bell pepper, and cauliflower rice give body without carb overload.
- One pot, minimal mess: Fewer dishes, more flavor. That’s the deal.
Spicy Chicken & Veggie Low-Carb Soup Recipe
Course: Chicken, Soup6
servings15
minutes30
minutes260
kcalIngredients
Olive oil – For sautéing and richness (2 tablespoons).
Onion – Sweetness and depth (1 medium, diced).
Celery – Classic soup backbone (2 stalks, diced).
Red bell pepper – Color and crunch (1, diced).
Zucchini – Low-carb bulk (1 medium, halved and sliced).
Garlic – Non-negotiable flavor (4 cloves, minced).
Jalapeño or serrano – Heat control (1, minced; deseed for mild).
Smoked paprika – Smoky warmth (1 teaspoon).
Ground cumin – Earthy backbone (1 teaspoon).
Chili flakes – Optional extra kick (1/2 teaspoon).
Chicken broth – The base (6 cups; low sodium preferred).
Crushed tomatoes – Body and tang (1 cup; optional for a red broth; keep out if you want ultra-low carb).
Cooked chicken – Shredded breast or thigh (3 cups; rotisserie works great).
Cauliflower rice – Noodle swap for texture (2 cups, fresh or frozen).
Lime juice – Bright finish (1–2 tablespoons).
Fresh cilantro – Herb lift (1/4 cup, chopped).
Salt & pepper – To taste.
Optional toppings – Avocado slices, sliced scallions, extra cilantro, a dollop of Greek yogurt, or shredded cheese.
Step-by-Step Instructions
- Warm the pot: Heat olive oil in a large Dutch oven over medium heat until shimmering.
- Sauté aromatics: Add onion and celery; cook 3–4 minutes until translucent. Stir in bell pepper and zucchini; cook another 3 minutes.
- Add the heat: Stir in garlic and jalapeño; cook 30–60 seconds until fragrant. Sprinkle in smoked paprika, cumin, and chili flakes; toast 30 seconds.
- Build the broth: Pour in chicken broth and crushed tomatoes (if using). Bring to a lively simmer.
- Protein time: Add shredded chicken. Simmer 10 minutes to let flavors hang out.
- Low-carb “noodles”: Stir in cauliflower rice. Simmer 5–7 minutes until tender but not mushy.
- Finish strong: Stir in lime juice and cilantro. Season with salt and pepper. Taste and adjust heat with more chili flakes if you’re feeling brave.
- Serve: Ladle into bowls and top with avocado, scallions, or a spoon of Greek yogurt for creamy contrast. Boom.
How Long Does It Keep?
Refrigerator: Up to 4 days in an airtight container. The flavors deepen by day two—chef’s kiss.
Freezer: Up to 3 months.
Cool completely, portion into freezer-safe containers, and leave headspace. Thaw overnight in the fridge and reheat gently on the stove.
FYI: Add fresh cilantro and lime after reheating for the brightest flavor.
Healthy Highlights
- High protein, low carb: Keeps you satiated without the post-meal crash.
- Veggie-loaded: Fiber and micronutrients from zucchini, peppers, and cauliflower rice.
- Anti-inflammatory spices: Garlic and cumin bring flavor and potential wellness perks.
- Customizable sodium: Control salt by using low-sodium broth and seasoning at the end.
Nutrition Stats
Per serving (approximate, with tomatoes, without toppings):
- Calories: ~260
- Protein: ~30g
- Fat: ~9g
- Carbs: ~14g
- Fiber: ~4g
- Net Carbs: ~10g
- Sodium: 600–800mg (varies by broth)
Skip the crushed tomatoes to shave off ~3–4g carbs per serving if you’re going ultra-low-carb.
Things to Be Careful About
- Sodium creep: Store-bought broth plus rotisserie chicken can stack salt quickly. Taste before salting.
- Heat management: Jalapeños vary wildly.
Deseed or swap for mild green chiles if serving kids or spice-sensitive friends.
- Mushy veg: Don’t overcook the zucchini and cauliflower rice. Aim for tender with a bite.
- Oil overload: Chicken skin or dark meat can add more fat; delicious, but plan your macros accordingly.
Creative Twists
- Thai-ish vibe: Add 1 tablespoon red curry paste, 1 teaspoon fish sauce, and finish with coconut milk and basil.
- Tex-Mex: Toss in 1 teaspoon oregano, 1 cup fire-roasted tomatoes, and top with cheddar and crushed pork rinds for crunch.
- Lemon-herb: Swap lime for lemon; add thyme and parsley; leave out the chili flakes for a lighter profile.
- Veg-forward: Sub chicken with diced extra-firm tofu or white beans (not low-carb, but still wholesome) and veggie broth.
- Bone broth boost: Use collagen-rich bone broth for extra protein and body. Your joints will write you a thank-you note.
FAQ
Can I use raw chicken instead of cooked?
Yes.
Add 1.25–1.5 pounds raw chicken breast or thighs with the broth. Simmer 12–15 minutes until cooked through, remove to shred, then return to the pot for the final simmer.
Is this soup keto-friendly?
It can be. Keep the crushed tomatoes out, watch the onions, and stick to dark meat for added fat.
You’ll land comfortably in keto territory.
How can I make it creamier without heavy cream?
Stir in a spoonful of Greek yogurt or coconut milk at the end off the heat. It adds silkiness without turning the soup into a calorie bomb.
What if I don’t like cilantro?
Swap with parsley or scallions. You still get freshness without the cilantro flavor.
IMO, lime plus parsley is underrated.
Can I make this in a slow cooker?
Yes. Add all ingredients except zucchini, cauliflower rice, lime, and cilantro. Cook on Low 6–7 hours or High 3–4 hours.
Stir in zucchini and cauliflower rice for the last 30–40 minutes, then finish with lime and cilantro.
What veggies can I swap in?
Great low-carb options: spinach, kale, green beans, mushrooms. Add heartier veg earlier, leafy greens at the end.
My Take
This soup is the perfect collision of “I want flavor” and “I want abs.” It’s fast, satisfying, and versatile enough to match whatever’s in your fridge. When I want something spicy, clean, and wildly repeatable, this is the pot I put on.
Bonus: it tastes like a guilty pleasure, but your macros will say otherwise.
