Keto Chicken Chorizo Soup
A tasty and filling low-carb soup featuring the rich flavors of chorizo and hearty chicken, perfect for lunch or dinner.
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.
Notes
Keto Chicken Chorizo Soup is best served hot. Top with extra shredded cheese or fresh herbs for added flavor. Store leftovers in an airtight container for up to 3-4 days, or freeze for longer storage (leave out the cheese when freezing). For added spice, use spicy chorizo or extra chili flakes. Adjust coconut cream for desired creaminess.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 12gProtein: 30gFat: 28gSaturated Fat: 18gSodium: 800mgFiber: 3gSugar: 6g
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