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Photos of Keto Mexican Chicken Soup Recipe
How To Make Keto Mexican Chicken Soup Recipe
A hearty and spicy soup with chunks of chicken, avocado, and jalapenos in a savory broth.
Serves:
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 jalapenos, seeded and minced
- 1 tbsp cumin
- 1 tbsp chili powder
- 4 cups chicken broth
- 1 can diced tomatoes
- 1 avocado, diced
- 1/4 cup chopped cilantro
- Salt and pepper, to taste
Instructions
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In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken, onion, garlic, and jalapenos. Season with salt and pepper and sauté until the chicken is browned and the vegetables are softened, about 5 minutes.
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Add the cumin and chili powder and stir to coat the chicken and vegetables.
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Pour in the chicken broth and diced tomatoes, and bring to a boil. Reduce heat and simmer for 20-25 minutes, until the chicken is cooked through and the soup has thickened slightly.
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Stir in diced avocado and chopped cilantro.
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Serve hot, garnished with additional cilantro and jalapenos, if desired.
Nutrition
- Calories : 308kcal
- Total Fat : 16g
- Saturated Fat : 3g
- Cholesterol : 72mg
- Sodium : 1394mg
- Total Carbohydrates : 11g
- Dietary Fiber : 5g
- Sugar : 3g
- Protein : 29g
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