Why Make This Recipe
Keto Chicken Chorizo Soup is a tasty and filling dish perfect for anyone following a low-carb diet. This soup brings together the rich flavor of chorizo and the heartiness of chicken, making it a great option for lunch or dinner. It’s not just satisfying; it’s also packed with nutrients and comfort! With simple ingredients and easy steps, you can have a delicious meal ready in no time.
How to Make Keto Chicken Chorizo Soup
Ingredients:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 tablespoons diced onion
- ¼ cup diced green peppers
- ¼ cup diced red peppers
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons tamari
- 2 tablespoons freshly chopped parsley
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon pepper
- ⅛ teaspoon salt
- 4 cups cooked and diced chicken
- 12 ounces cooked chorizo
- 1 cup coconut cream
- Juice of 1 lime
- 2 cups shredded pepper jack cheese
- 1 teaspoon xanthan gum
Directions:
- In a large stockpot over medium heat, add butter and olive oil.
- Add the onion and peppers. Sauté for 4-5 minutes, until the vegetables start to soften. Add garlic during the last minute.
- Add the chicken broth, diced tomatoes, tamari, parsley, oregano, smoked paprika, pepper, and salt. Stir to combine.
- Add the chicken and chorizo and stir to mix. Increase heat to medium-high. Bring to a boil, then decrease heat to medium and simmer for 15-20 minutes, or until heated through.
- Add the coconut cream and lime juice. Stir to mix all ingredients. Add shredded cheese. Stir and simmer until cheese is melted.
- Sprinkle xanthan gum over the soup and stir into the soup. Simmer for an additional 5 minutes.
How to Serve Keto Chicken Chorizo Soup
Keto Chicken Chorizo Soup is best served hot. You can top it with extra shredded cheese or fresh herbs for added flavor. Pair it with a side salad or low-carb bread for a complete meal. Enjoy it in a bowl or with a spoon for a comforting experience!
How to Store Keto Chicken Chorizo Soup
If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. You can also freeze the soup for longer storage—just be sure to leave out the cheese if you plan to freeze it, as it may change in texture when reheated.
Tips to Make Keto Chicken Chorizo Soup
- For added spice, consider using spicy chorizo or adding extra chili flakes.
- Make sure to finely chop the vegetables to help them cook evenly.
- Adjust the amount of coconut cream to reach your desired creaminess.
- Always taste and adjust the seasoning before serving!
Variation
You can switch out the chicken for shrimp or other lean meats if you prefer. Feel free to add more vegetables like spinach or zucchini for extra nutrition.
FAQs
Can I use fresh chorizo instead of cooked?
Yes, you can use fresh chorizo. Just cook it before adding the rest of the ingredients.Is this soup gluten-free?
Yes, as long as you use gluten-free tamari instead of soy sauce, the soup is gluten-free!How can I make this soup spicier?
To spice it up, add jalapeños, hot sauce, or use spicy chorizo for more heat.
Enjoy making this delicious and easy Keto Chicken Chorizo Soup at home!
Keto Chicken Chorizo Soup
Ingredients
Base Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 tablespoons diced onion
- ¼ cup diced green peppers
- ¼ cup diced red peppers
- 2 cloves garlic, minced
Liquid Ingredients
- 6 cups chicken broth
- 1 can diced tomatoes (28 ounces)
- 2 tablespoons tamari
- 1 cup coconut cream
- Juice of 1 lime
Protein Ingredients
- 4 cups cooked and diced chicken
- 12 ounces cooked chorizo
Seasonings and Toppings
- 2 tablespoons freshly chopped parsley
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon pepper
- ⅛ teaspoon salt
- 2 cups shredded pepper jack cheese
- 1 teaspoon xanthan gum
Instructions
Preparation
- In a large stockpot over medium heat, add butter and olive oil.
- Add the onion and peppers. Sauté for 4-5 minutes, until the vegetables start to soften. Add garlic during the last minute.
Cooking
- Add the chicken broth, diced tomatoes, tamari, parsley, oregano, smoked paprika, pepper, and salt. Stir to combine.
- Add the chicken and chorizo and stir to mix. Increase heat to medium-high. Bring to a boil, then decrease heat to medium and simmer for 15-20 minutes, or until heated through.
- Add the coconut cream and lime juice. Stir to mix all ingredients. Add shredded cheese. Stir and simmer until cheese is melted.
- Sprinkle xanthan gum over the soup and stir into the soup. Simmer for an additional 5 minutes.