Ingredients
Sauté Base
- 1 tbsp Olive oil
- 2 cloves Garlic (minced)
- 1/2 medium White onion (diced)
- 1/2 cup Bell peppers (diced)
Soup Ingredients
- 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 Vegetables: Heat the olive oil in a Dutch oven over medium-high heat. Add the minced garlic, diced white onion, and diced bell peppers. Sauté for 3-5 minutes, stirring occasionally, until the onion becomes translucent and the bell peppers soften.
- Add Remaining Ingredients and Boil: 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 rolling boil.
- Simmer Chicken: Reduce the heat to medium-low. Cover and let the soup simmer gently for 30 minutes, allowing the chicken breast to cook fully and flavors to meld.
- Shred Chicken: Remove the chicken breasts from the pot. Using two forks, shred the cooked chicken into bite-sized pieces. Return the shredded chicken to the soup pot and simmer for an additional 5 minutes to let the flavors combine.
- Serve and Garnish: Remove the soup from heat. Ladle approximately one cup of soup into individual bowls. Garnish each serving with 1 tablespoon of shredded Monterey Jack cheese, about 1/6 of an avocado sliced, 1 tablespoon of sour cream, freshly chopped cilantro, and a lime wedge. Serve with 5 low-carb keto tortilla chips on the side for added crunch.
Notes
- To keep this recipe keto and gluten-free, use store-bought or homemade low-carb tortilla chips.
- Adjust the heat by modifying the amount of jalapeno or chili powder according to your spice tolerance.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- For extra depth of flavor, sauté the spices with the vegetables during the initial sauté step if desired.
- Avocado slices can brown quickly; add them fresh just before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
