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This soup is addictively good!  I loved it!  Serve with a dollop of sour cream and grated sharp Cheddar cheese.  Cold weather makes one think of sipping hearty, warm soups and watching a roaring fire in the fireplace.

This delicious soup is so easy to make in one big pot.  It is easy, too, because you start with a diced rotisserie chicken, for convenience.  

This is so delicious.  Normally, for high-carb equivalent soup, people add corn, but we cannot do that on a low-carb diet, but did you know canned baby corn can be chopped and used in this soup? A whole can of baby corn is only 4 g net carbs!  So, it is definitely doable, if you like the taste of corn in your soups.

If in maintenance one can use the whole can of black beans, otherwise freeze the remainder for making this chili another day. Or, better yet many people like to use the lower carb soy beans.  I can't use them due to my Hashimoto's Thyroiditis.  The other option is to simply leave the beans out of this soup.  It won't make that much of a difference to the enjoyment of this delicious soup.

This is a healthy soup with enough vegetables, but not too many, so you will still keep the carbs in line, and most kids would devour this soup as well.

If you absolutely love bacon and the flavor it gives to soups, you can first fry some bacon in the pot until crispy.  Set aside and use the bacon fat to start the soup.  You can then skip the light-tasting olive oil in favor of the rendered bacon fat.  You can top the soup with the crispy bacon or keep it for breakfast.

The best rotisserie chicken is available at Costco and at Price Smart in the Tropics, I have found.  They are large, flavorful and tender.

If you like you can add some freshly chopped cilantro or parsley on top of the soup.  I didn't use onions in this soup, as it cuts back on carbs and I don't really miss it.  Besides that cooked tomato and onion combinations causes my husband's digestive system to rebel. 

I didn't think it made sense to use a slow-cooker, as this soup is so quick and easy to get onto the table.  If you do decide to use a slow-cooker, I would be inclined to use 2 large chicken breasts and add it from the get go, shredding it at the end of cooking time.  That works as well. I make my own chicken stock or broth; never really know what to call it.  I will reference it at the end of the recipe, as that is what I used.  If you use commercial chicken broth, be careful with added salt, as it could get too salty.  Taste first and then add salt if necessary at the end of cooking time.


4 cups diced rotisserie chicken (1 L)

1 tbsp olive oil (15 mL)

1 green pepper (see under green chilies)

  (optional - instead of green chilies)

2 tsp minced garlic (10 mL)

4 tsp chili powder (20 mL)

1 tsp cumin (5 ml)

1/2 tsp hot chili powder, OR (2 mL)

  to taste, OR red pepper flakes

1/2 tsp black pepper (2 mL)

15 oz can diced tomatoes (411 g)

Half 15-oz can black beans, OR soy beans (212 g)

  (freeze the rest for another day)

4 oz cream cheese (125 mL)

4 oz diced green chilies, OR (125 g)

  1 green pepper, chopped finely

6 oz can tomato paste (170 g)

4 cups chicken stock* - homemade or commercial (1 L)

Salt, to taste


Sour Cream

Shredded sharp Cheddar cheese


In medium bowl, place diced chicken.  Set aside.


In large, deep nonstick pot, in olive oil and over medium heat, cook diced green pepper, if using.  Once cooked tender-crisp, add minced garlic and cook briefly.  Stir in chili powder, cumin, hot chili powder (or red pepper flakes) and black pepper.  Add diced tomatoes, cream cheese, black beans, OR soy beans, green chilies (if using) and tomato paste.  Stir well until combined.  

Gradually stir in the chicken stock.  Bring to the boil and then simmer over medium-low heat about 25 minutes, stirring occasionally.  In the last 10 minutes, stir in the chicken.  Taste and add salt, if necessary. Serve with sour cream and Cheddar cheese on top.

*To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker.  Add water to cover.  Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2  tsp (2 mL) thyme (optional) and 1/tsp (2 mL) black pepper.  Place slow-cooker on low and cook overnight.  Strain and either refrigerate or freeze the chicken stock in an airtight container.  This chicken stock makes a wonderful base for soups and gravies.

Yield:  6 large servings

1 serving

313.3 calories

33.9 g protein

7.4 g fat

2.6 g fiber

9.8 g net carbs 

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