Ingredients
Scale
- 1 lb boneless, skinless chicken breast or thighs (halal certified)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth (low-sodium and halal certified)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional for garnish)
- 1 avocado, sliced (optional for garnish)
- ¼ cup chopped cilantro (optional for garnish)
- ¼ cup lime juice (for garnish)
- Crunchy keto-friendly tortilla strips (optional)
Ingredient Highlights
- Chicken: The chicken provides a lean source of protein and makes the soup hearty and filling.
- Spices: The combination of cumin, chili powder, smoked paprika, and coriander gives the soup its authentic Mexican flavor, while also providing a warming depth.
- Zucchini: This vegetable is low in carbs and adds a nice texture to the soup without adding unnecessary sugars.
- Toppings: The optional toppings, like cheese, avocado, and cilantro, add richness and freshness, taking the soup to the next level.
Instructions
Prepare the Chicken:
- Cook the Chicken: Heat the olive oil in a large pot over medium heat. Season the chicken with a pinch of salt and pepper, and cook for 5-6 minutes per side until the chicken is cooked through and golden brown. Remove from the pot and set aside to cool slightly before shredding.
- Shred the Chicken: Once the chicken is cool enough to handle, use two forks to shred it into bite-sized pieces.
Cook the Vegetables:
- Sauté the Vegetables: In the same pot, add the diced onion, bell pepper, and zucchini. Sauté for about 5 minutes until the vegetables are soft and the onion is translucent.
- Add Garlic and Spices: Add the minced garlic, ground cumin, chili powder, smoked paprika, and ground coriander to the pot. Stir and cook for another 1-2 minutes until the garlic is fragrant and the spices are toasted.
Make the Soup Base:
- Add Tomatoes and Chicken Broth: Pour in the diced tomatoes with their juices, followed by the chicken broth. Stir everything together, scraping up any bits stuck to the bottom of the pot.
- Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld together.
Combine and Shred:
- Add Shredded Chicken: Add the shredded chicken back into the pot and stir. Continue simmering for another 5 minutes until the chicken is heated through.
Final Touches:
- Adjust Seasoning: Taste the soup and adjust the seasoning with salt, pepper, or more spices, as needed. You can add a little more chili powder for extra heat if desired.
- Add Lime Juice: Squeeze fresh lime juice into the soup for a burst of brightness.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 4
- Calories: 350
- Fat: 22g
- Carbohydrates: 6g
- Protein: 35g