This Keto Chicken Taco Soup is your answer when the colder months ask what delicious dish you'll be warming yourself up with! It's easy, delicious, and full of low carb goodness!
INGREDIENTS
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 2 tablespoons coconut oil
- 1 pound boneless skinless chicken thighs
- 1/4 cup chopped white onion
- 1/2 4'inch jalapeno, diced
- 1/2 green bell pepper, chopped
- 1/2 cup diced tomatoes and chilies, drained
- 3 cups chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons butter
- 1/4 cup cilantro, chopped, divided
- 1 avocado, pitted, peeled, and diced
- 4 tablespoons sour cream, for topping
- 1 cup mild cheddar cheese, for topping
- Salt and pepper, to taste
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| Keto Chicken Taco Soup |
INSTRUCTIONS
- In a small bowl, mix the chili powder, cumin, and garlic powder. Sprinkle half of the mixture over the chicken thighs and add salt and pepper to your preference.
- In a large pot over medium-high heat, warm the coconut oil, about 2-3 minutes. Carefully add the chicken thighs to the pot and sear then reduce the heat and continue cooking until chicken is cooked fully, reaching at least 165 degrees (F) internal temperature. Mine took about 15 minutes in a heavy dutch oven.
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You can get the complete recipes here!!!
