Ingredients
Main Ingredients
- 1 tbsp Olive oil
- 2 cloves Garlic (minced)
- 1/2 medium White onion (diced)
- 1/2 cup Bell peppers (diced)
- 1/4 cup Jalapeno (diced)
- 6 cups Chicken broth, reduced sodium
- 1 (14.5-oz) can Fire roasted diced tomatoes (with liquid)
- 1 lb Boneless skinless chicken breast
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 1 tsp Cumin
- 1/8 tsp Chili powder
Garnishes and Sides
- 1/2 recipe Keto tortilla chips
- 1/3 cup Monterey jack cheese (shredded)
- 1 medium Avocado (sliced)
- 1/3 cup Sour cream
- 1/4 cup Fresh cilantro (chopped)
- 1 whole Lime (cut into 6 wedges)
Instructions
- Sauté aromatics: Heat the olive oil in a dutch oven over medium-high heat. Add the minced garlic, diced onion, and diced bell peppers and sauté for 3-5 minutes, until the onion becomes translucent and the bell peppers soften.
- Add liquids and spices: Stir in the diced jalapeno, reduced sodium chicken broth, fire roasted diced tomatoes with their liquid, boneless skinless chicken breast, sea salt, black pepper, cumin, and chili powder. Bring the mixture to a boil.
- Simmer the soup: Reduce the heat to medium-low and let the soup simmer for 30 minutes, or until the chicken breast is cooked through and tender.
- Shred chicken: Carefully remove the chicken breast from the pot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the soup and continue simmering for an additional 5 minutes to meld flavors.
- Serve and garnish: Remove the soup from heat. Ladle about one cup of soup into each bowl. Garnish with chopped fresh cilantro, 1 tablespoon shredded Monterey jack cheese, 1/6 of a sliced avocado, 1 tablespoon sour cream, and a lime wedge. Serve alongside 5 homemade keto tortilla chips for delightful crunch.
Notes
- For extra spice, add more jalapeno or a dash of cayenne pepper.
- Use homemade keto tortilla chips or store-bought low-carb chips to keep the dish keto-friendly.
- This soup stores well and can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adjust seasoning to taste before serving, as broth brands vary in saltiness.
- For a dairy-free option, omit the cheese and sour cream or substitute with dairy-free alternatives.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten Free
