Keto Chicken Avocado Soup

Do you love tortilla soup?

We all know tortillas are not keto friendly, but now you can enjoy the flavor and satisfaction of this delicious dish without the inflammatory carbohydrates from the tortillas!

This delicious keto chicken avocado soup is a simple and straight forward dish that the whole family will love.

Organic chicken thighs provide ample protein while the avocado brings a hefty dose of healthy fats.

Tomatoes, garlic, and green onions add copious amounts of nutrition including prebiotic fiber and antioxidants.

The finishing touches include cilantro and lime wedges which add even more flavor and nutrition to round this recipe out as a perfect keto meal!

Ingredients

2 pasture-raised chicken thighs
3 teaspoons organic olive oil
Sea salt, to taste
Organic black pepper, to taste
1 1/2 cups organic green onions, finely chopped
2 cloves organic garlic, minced
1 organic tomato, diced
5 1/2 cups organic chicken broth
1/4 teaspoon organic cumin
2 avocados, sliced
1/2 cup organic cilantro, chopped
Organic lime wedges
Organic cheese, shredded (optional)

Instructions

  1. Preheat oven to 375 F.
  2. Pat chicken thighs dry.
  3. Rub chicken with 1 teaspoon of olive oil and season with salt and pepper on both sides.
  4.  Place chicken on an oven safe pan and roast in oven for about 30 minutes or until cooked through.
  5. Allow chicken to cool.
  6. Shred chicken and set aside.
  7. Heat 2 teaspoons of olive oil in a dutch oven over medium heat.
  8. Add about 1/2 of the green onions and all of the minced garlic to pot.
  9. Sauté for about 2 minutes, stirring frequently.
  10. Add diced tomato and sauté until soft, about another minute.
  11. Add chicken broth, cumin, and salt to the pot.
  12. Stir well and bring to a boil.
  13. Cover the pot.
  14. Allow soup to simmer on low for about 20 minutes.
  15. Add shredded chicken in to soup for the last couple minutes of cooking.
  16. Prepare serving bowls with sliced avocado, remainder of the chopped green onions, and cilantro.
  17. Ladle the chicken soup in to each bowl.
  18. Top with shredded cheese of choice (optional).
  19. Serve with lime wedge.

 

Nutrition Facts:

Yields 4 servings

Amount Per Serving:

Calories: 286 calories
Total Fat: 20g
Carbohydrates: 14.5g
Fiber: 9.5g
Net Carbs: 5g
Protein: 22g

 

How did your soup turn out? Let us know in the comments section below!

 

Recipe adapted from skinnytaste.com

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