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prep time
25 min
cook time
50 min
ready time
1 h 15 min
Best Keto Southwest Chicken Soup
If you're looking for healthy, filling Keto recipes that taste fantastic, try this Keto Southwest chicken soup. This hearty recipe is packed with healthy fats, proteins, vitamins, and minerals, making it a complete meal that will keep you full for hours. It takes some extra time to put it together, but it's well worth it, and you will get a lovely meal for the entire family. This recipe yields 10 servings, but you can adjust this according to your needs. Serve the soup with some chopped avocado and optionally garnish with sliced chili and chopped parsley or cilantro. Enjoy!
How do you customize this recipe?
The best part about this fantastic recipe is that you can easily customize it according to your preferences. You can add some more veggies or adjust the seasoning. We added three green chili peppers to the soup, but you can add more for some extra flavor. However, if you decide to customize this recipe, remember to log the ingredients separately.
Can you use the leftover chicken?
Absolutely! This fantastic soup is an excellent opportunity to use any leftover chicken you have in the fridge. Shred the chicken and add to the soup at the end.
Can you prepare this soup in advance?
This soup will remain fresh for a few days, making it an excellent meal to prepare in advance. Reheat in a microwave or on a stovetop when ready to serve. Top with avocado before serving.
Net Carbs
4.9 g
Fiber
3.1 g
Total Carbs
8 g
Protein
17.4 g
Fats
5.9 g
151 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken breast
430 g
Onion
70 g
Extra virgin olive oil
1 tbsp
Garlic
2 clove
Cauliflower
220 g
Broccoli
200 g
Hot chili peppers, green, raw
75 g
Parsley
0.25 cup
Red pepper
90 g
Tomato, canned
200 g
Cayenne
0.5 tsp
Turmeric, ground
0.5 tsp
Cumin, ground
0.5 tsp
Salt
0.5 tsp
Chicken broth
4 cup
Cabbage
300 g
Avocado
0.5 each
Recipe Steps
steps 6
1 h 15 min
Step 1
Peel and finely chop the onion. Peel and finely chop the garlic. Heat the olive oil in a large pan over medium heat. Add the onion and garlic to the pan and stir well. Cook for 5 minutes.Step 2
Finely chop the peppers and parsley. Add the chicken breasts, peppers, parsley, tomatoes, cayenne pepper, turmeric, cumin, and salt to the pan. Pour in the broth and bring to a boil.Step 3
Reduce the heat to medium. Cook for 20-25 minutes, stirring occasionally. Remove the chicken from the pan and set it aside.Step 4
Cut the cauliflower and broccoli into smaller florets. Shred the cabbage. Add to the pan and cover with the lid. Cook for 12-15 minutes.Step 5
Meanwhile, shred the chicken. Add to the pan and mix well. Cook for another 5-6 minutes.Step 6
Peel and finely chop the avocado. 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.
Comments
A real Brit! a year ago
Very good - tastes authentic
FantasticArugula812554 a year ago
Made this dish for supper and it was great. I will add more garlic next time and i added a couple tablespoons of sour cream.
Doopiegirl a year ago
Shows tomatoes in picture and directions but not listed in ingredients
recipewriter a year ago
I apologize! We fixed it! :)