For those embracing the ketogenic lifestyle, finding satisfying and flavorful low-carb options can sometimes be a challenge. Traditional chicken soup, often laden with noodles or rice, is typically off-limits. But fear not, because this Keto Southwest Chicken Soup recipe delivers all the comforting warmth of classic chicken soup with a Tex-Mex twist, all while staying true to your low-carb goals. This hearty and filling soup is packed with flavor, easy to make, and perfect for busy weeknights.
Why Keto Chicken Soup?
The ketogenic diet, characterized by its low carbohydrate intake, can make finding suitable soup options in stores difficult. Most pre-made chicken soups are loaded with high-carb ingredients like noodles or rice. This recipe provides a delicious and convenient alternative, allowing you to enjoy a comforting bowl of chicken soup without compromising your ketogenic diet.
Ingredients for Keto Southwest Chicken Soup
Below are the ingredients you'll need to make this flavorful and satisfying keto Southwest chicken soup:
- Chicken breasts
- Onion
- Garlic
- Olive oil
- Peppers
- Parsley
- Fire-roasted tomatoes
- Green chilies
- Ancho chilies
- Cayenne pepper
- Turmeric
- Cumin
- Salt
- Low-sodium chicken broth
- Cauliflower
- Broccoli
- Cabbage
- Avocado
- Lemon juice
- Cilantro
- Chopped carrots
- Bay leaf
- Dry seasonings
Making Keto Southwest Chicken Soup: Step-by-Step Instructions
This recipe is designed to be simple and quick, making it ideal for busy weeknights. Here's how to make it:
- Prepare the Base: Peel and finely chop the onion and garlic. Heat the olive oil in a large pot over medium heat. Add the onion and garlic to the pot and stir well.
- Add the Chicken and Vegetables: Finely chop the peppers and parsley. Add the chicken breasts, peppers, parsley, fire-roasted tomatoes, green chilies, ancho chilies, cayenne pepper, turmeric, cumin, and salt to the pot. Pour in the low-sodium chicken broth and bring to a boil.
- Simmer: Reduce the heat to medium and cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through.
- Add the Cruciferous Vegetables: Cut the cauliflower and broccoli into smaller florets. Shred the cabbage. Add the cauliflower, broccoli, and cabbage to the pot and cover with the lid. Cook until the vegetables are tender.
- Shred the Chicken: Remove the chicken breasts from the pot and shred them. Return the shredded chicken to the pot and mix well.
- Finish and Serve: Peel and finely chop the avocado. Stir in the lemon juice and chopped cilantro. Transfer the soup to serving bowls and top with avocado. Optionally, garnish with some fresh parsley or cilantro or top with sliced chili. Serve immediately.
Slow Cooker Variation
For an even easier option, you can adapt this recipe for a slow cooker:
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- Combine Ingredients: Add all the ingredients (except the lime juice and cilantro) to a slow cooker. Note that you should not slice the chicken prior to cooking in a slow cooker.
- Cook: Cook on high for three hours or low for six hours.
- Finish and Serve: Once the soup is ready, stir in the lime juice and chopped cilantro.
Tips and Variations
- Spice Level: Adjust the amount of cayenne pepper and chili to suit your desired spice level.
- Vegetables: Feel free to add other low-carb vegetables like zucchini, spinach, or bell peppers.
- Cheese: For extra richness, top with shredded cheddar cheese or a dollop of sour cream.
- Herbs: Experiment with different herbs like oregano, thyme, or marjoram for a unique flavor profile.
Serving Suggestions
This Keto Southwest Chicken Soup is a complete meal in itself. However, you can also serve it with:
- A side of cauliflower rice
- A dollop of guacamole
- Keto-friendly tortilla chips
A Christian Perspective on Keto
For those interested in exploring the keto diet from a Christian perspective, resources are available online to provide guidance and support.
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