Low-Carb Mexican Sopita

Experience the cozy nostalgia of traditional Mexican sopita, reimagined for a low-carb lifestyle. This comforting soup delivers rich flavors with a tomato-garlic-cumin beef base, enhanced by shirataki noodles and fresh zucchini. The addition of lime and optional toppings like cilantro, avocado, or queso fresco make this dish a flavorful and guilt-free delight for any meal.

Ingredients

For the Beef Base:
🥄 1 tbsp olive or avocado oil
🥩 1 lb ground beef
🧂 Salt, to taste
🌶️ Black pepper, to taste
🌿 1/2 tsp ground cumin

For the Tomato Sauce:
🍅 2 small to medium tomatoes
🧅 1/4 onion
🧄 2-3 garlic cloves
💧 1 to 1 1/2 cups water (for blending)

For the Soup:
🌶️ 1 whole jalapeño (for flavor, not heat)
🌿 A few cilantro stems
🍜 1 pack dried shirataki spaghetti
🥄 1 tbsp chicken bouillon (adjust to taste)
🥒 1 zucchini, halved and sliced
💧 Extra water, as needed for broth consistency

To Serve:
🍋 Fresh lime wedges
Optional: 🌿 Chopped cilantro, 🥑 avocado, or 🧀 queso fresco

Instructions

1- Cook the Meat:

• In a large pot, heat the oil over medium heat. Add the ground beef, seasoning it with salt, black pepper, and cumin. Cook until the beef is browned, breaking it up with a spoon as it cooks.

2- Make the Sauce:

• Place the tomatoes, onion, garlic, and water in a blender. Blend until smooth. Strain the mixture through a fine mesh sieve into the pot with the browned beef, using a spoon to press out all the liquid. Discard the remaining pulp.

3- Flavor the Broth:

• Add the whole jalapeño and cilantro stems to the pot. If necessary, add extra water to achieve your desired broth consistency. Stir in the chicken bouillon.

4- Add the Noodles:

• Rinse the shirataki noodles under cold water, then cut them into shorter lengths for easier eating. Add the noodles to the pot, cover, and simmer for 5–7 minutes.

5- Add Zucchini:

• Add the sliced zucchini to the soup and cook for an additional 5 minutes, or until the noodles and zucchini are tender.

6- Serve:

• Ladle the sopita into bowls and finish with a fresh squeeze of lime. Garnish with optional toppings like chopped cilantro, avocado, or queso fresco if desired.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: Approximately 4
Calories per Serving: ~180
Proteins: 20g
Fats: 10g
Carbohydrates: 5g
Equipment: Large pot, blender, fine mesh sieve

Cooking Tips:

• For more heat, slice the jalapeño before adding it to the pot.
• Feel free to incorporate a handful of spinach or kale for extra nutrients.
• Substitute the ground beef with ground turkey or shredded chicken for a variation.

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Low-Carb Mexican Sopita