Savory and hearty, a bowl of low-carb caldo de pollo will warm you up from the inside out. It’s the perfect soup for cold days.
What Is Caldo De Pollo
Think about the ultimate soup, the kind that heals you and makes you feel good when you feel down. For me, that’s caldo de Pollo.
My mom used to make it for me all the time as a kid, and I always looked forward to this hearty, zesty soup, packed with vegetables. Caldo de Pollo is a chicken and vegetable soup that comes from Latin America.
One thing that makes this soup stand out from other types of chicken soup is that the chicken is usually served in large pieces, not chopped or shredded.
There are a lot of different versions of this soup out there. You might see it called sopa de Pollo and made with noodles. You might also find it made with ears of corn and large quarters of potatoes.
I took my favorite childhood soup and made it low-carb so that I can still enjoy it on the keto diet.
Low-Carb Caldo De Pollo
Since one of the trademarks of this soup is the chunky pieces of vegetables, I chopped the veggies into large sections. The zucchini and turnips are chopped into large pieces.
Shredding rotisserie chicken saves you a lot of time, but you can also cook pieces of chicken directly in the broth.
The spices is one thing I definitely kept the same! Spicy paprika, earthy cumin, bold chili powder, and garnished with cilantro and jalapeno…all just like my mom used to make it.
Keto Potato Substitute
This soup has 7 grams of net carbs in each serving, but it’s worth every carb! To keep the carb count lower, I used turnips instead of potatoes. They look at taste almost identical to potatoes, so they work perfectly in this soup.
You can use turnips instead of potatoes in lots of other recipes too. I like to roast turnips instead of French fries.
Spicy Chicken Soup
The spice and kick of the soup is one thing I definitely didn’t change. If you want to give it more kick and heat, then I suggest using more paprika and chili powder.
Use as many jalapeno slices as you want as well. They really increase the heat level too!
What To Eat With Soup
This is hearty and delicious soup that pairs really well with almost anything you make.
Keto bacon jalapeno oopsie bread is spicy and savory and tastes delicious with this soup. If you want something that’s a little milder, make some keto rosemary cloud bread. I like dipping these types of bread into the soup!
Since this is a Latin American dish, serve it with your favorite spicy recipe. I like it with Mexican street cauliflower!
Low-Carb Chicken Caldo De Pollo Recipe
Here are the ingredients to make this keto chicken caldo de pollo soup recipe. The exact measurements and instructions are in the printable recipe card, just a little below.
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Servings: 6
Net Carbs: 7 net carbs per serving
Ingredients:
Butter
Shredded chicken
Large zucchini
Onion
Carrots
Celery
Medium turnips
Minced garlic
Chili powder
Cumin
Oregano
Paprika
Juice from lime
Chicken broth
Diced tomatoes
Cilantro, sliced jalapeno and lime wedges for garnish
Salt and pepper
Instructions:
Melt the butter in a large pot over medium heat.
Add in the onions, zucchini, turnips, carrots and celery, and stir to combine.
Saute until the vegetables begin to soften.
Add the chili powder, cumin, oregano, paprika and salt and pepper to taste.
Mix in the garlic, and saute another 30 seconds.
Squeeze in the lime juice.
Pour the tomatoes and chicken broth into the pot.
Cover and simmer for about 15 minutes, or until the turnips are tender.
Stir in the chicken, and simmer until warmed through.
Garnish with cilantro, jalapeno slices and lime wedges before serving.
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Low-Carb Chicken Caldo De Pollo
Equipment
- Soup Pot
Ingredients
- 2 tbsp Butter
- 2 cups Shredded Chicken
- 1 large Zucchini cut into chunky wedges
- 1/2 Onion chopped
- 1/3 cup Carrots diced
- 1/2 cup Celery chopped
- 2 medium Turnips Peeled and Chopped
- 2 tsp Minced Garlic
- 2 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Oregano
- 1/4 tsp Paprika
- Juice from 1/2 a lime
- 5 cups Chicken Broth
- 1 1/2 cups Diced Tomatoes drained
Garnishes
- Cilantro
- Sliced Jalapeno
- Lime Wedges
Instructions
- Melt the butter in a large pot over medium heat.
- Add in the onions, zucchini, turnips, carrots and celery, and stir to combine.
- Saute until the vegetables begin to soften.
- Add the chili powder, cumin, oregano, paprika and salt and pepper to taste.
- Mix in the garlic, and saute another 30 seconds.
- Squeeze in the lime juice.
- Pour the tomatoes and chicken broth into the pot.
- Cover and simmer for about 15 minutes, or until the turnips are tender.
- Stir in the chicken, and simmer until warmed through.
- Garnish with cilantro, jalapeno slices and lime wedges before serving.
Notes
Net Carbs: 7 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Soup Recipes
If you enjoyed this low-carb chicken caldo de pollo soup recipe, here are some more low-carb soup recipes you should try next! They are perfect for both lunch or as a starter for dinner.
