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    You are in: Home / Recipes / Andy's South-West Chicken Soup (Atkins-Low Carb) Recipe
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    Andy's South-West Chicken Soup (Atkins-Low Carb)

    Andy's South-West Chicken Soup (Atkins-Low Carb). Photo by **Tinkerbell**

    1/1 Photo of Andy's South-West Chicken Soup (Atkins-Low Carb)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Chef #389904's Note:

    I came up with this recipe during my first phase of Atkins and I needed a break from straight meat and green beans (God, would I love a piece of pizza right now) Nevertheless, I basically just used what I had available at the time, however, my roommate tried this soup and thought it was great. So, I thought I would share it with the rest of you.

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    Units: US | Metric


    1. 1
      Cut chicken breast into chunks, sized to your liking (bite-size).
    2. 2
      Sauté bell pepper, garlic and onion in butter.
    3. 3
      Add chicken to the pan with bell pepper, garlic, onion, and butter. (season to taste) cook chicken just to to the point where it begins to change color (cooked-color).
    4. 4
      Preheat crock pot and add chicken stock, tomatoes, green chilies and the remaining ingredients from the pan.
    5. 5
      Stir in taco or chili seasoning.
    6. 6
      Set crock pot to high for around 45 minutes and reduce heat to low until ready to serve.
    7. 7
      Garnish with sharp cheddar and sour cream.
    8. 8
      NOTE: If you would like a little thicker more chili like consistency, cook uncovered, and maybe add a small can of tomato paste.
    9. 9
      (Options for non-Atkins users).
    10. 10
      Beans (should help for a thicker consistency).
    11. 11
    12. 12
      Garnish with corn chips.

    Ratings & Reviews:

    • on November 04, 2009


      Wow! This is the best soup we've made in months! I used Chili and Spice Seasoning & replaced the butter with spray + 1 TBL of margarine. I made as directed, except I just let it simmer on the stove for the same amount of time it took to cook the barley I added. (I'm on a low-fat/heart smart diet) This soup was absolutely delicious! Some of the best recipes are simply the ingredients we have on hand. Thank you, Chef #389904 for sharing your recipe! :) Made for the Photo Forum's November Casseroles tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2012


      I really enjoyed this soup. I sauteed the veggies in coconut oil instead of butter and used red onion along with green and red pepper, because I had some to use up. I also used a 14 oz can of tomatoes with diced chilies instead of adding the chilies separately. I added a 32 oz carton of chicken broth. Everyone else in the family crumbled tortilla chips into the soup, but I only added shredded cheddar and sour cream. Delicious! Thanks for the recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 24, 2010


      My husband and I really enjoyed this recipe. In fact, I couldn't wait to finish my soup and decided to review it asap. :) I followed the recipe except for the amount of green chiles, I made it with a 1/4 cup rather then the 1/2 cup it called for due to my husband's sensitivity to spicey food. Thank you again, we will DEFINATELY be adding this recipe to our meal rotation.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Andy's South-West Chicken Soup (Atkins-Low Carb)

    Serving Size: 1 (338 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 567.8
    Calories from Fat 305
    Total Fat 33.9 g
    Saturated Fat 13.6 g
    Cholesterol 178.4 mg
    Sodium 381.5 mg
    Total Carbohydrate 12.9 g
    Dietary Fiber 2.4 g
    Sugars 6.6 g
    Protein 51.6 g

    The following items or measurements are not included:

    chili seasoning mix

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