Servings: 4 · Prep Time: 5 mins · Cooking Time: 32 mins
Total Time: 37 mins

Salads & Starters | Soups

This low carb chilli soup is packed with aromatic herbs and spices and topped with cooling sour cream and fresh coriander. This is a great option for batch cooking as you can prepare the soup in bulk and freeze individual portions for future meals.


  • sour cream (4 tbsp)
  • chicken stock (3 cups)
  • chicken thighs (2 large skinless and boneless)
  • garlic (2 cloves minced)
  • olive oil (2 tbsp)
  • fresh coriander (2 tbsp chopped)
  • chilli powder (2 tsp)
  • celery (1 stick finely diced)
  • tomato pur�e (1 tbsp)
  • tomatoes (1 cup chopped)
  • oregano (1 tsp)
  • ground coriander (1 tsp)
  • ground cumin (1 tsp)
  • green beans (1 cup sliced in half)
  • cheddar (1 cup grated)
  • red onion (1/2 medium finely diced)
  • ground cinnamon (1/2 tsp)
  • lime juice (half)


Heat the olive oil in a large saucepan or casserole dish over a low/medium heat. Add the onion and celery and sweat until tender.\n\nAdd the minced garlic and stir well, cooking gently until fragrant.\n\nAdd the tomato pur�e and the dried herbs and spices. Stir into the vegetables to combine.\n\nAdd the chicken thighs and stir to coat in the seasonings, then add the stock, lime juice and chopped tomatoes.\n\nBring to a boil then cover and reduce to a simmer for 20 minutes.\n\nRemove the chicken thighs from the pan and shred into bite sized chunks using two forks. Return to the saucepan along with the green beans.\n\nContinue to simmer for a further 5 minutes until the beans are tender.\n\nTop with sour cream, grated cheese and chopped cilantro to serve.\n