Makes: 8 servings
Keto South of the Border Chicken Soup is a perfect keto meal for a cold day or to add as a side instead of a starchy alternative. With a plethora of spices, the flavors in the this keto chicken soup will have you looking for more keto soup recipes to make your broadening library of keto meals that much more diverse.
An added benefit to the chicken soup is that it's exactly what you need to deliver the electrolytes your body needs on keto. If you feel a touch of the keto flu creeping up, this recipe is the answer.
10 cups chicken broth
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp chili powder
1 cup celery, thinly sliced
2 cups jicama, peeled and chopped small into "rice"
4 cups shredded chicken
1 tsp salt, or to taste
1/2 tsp pepper
1/4 cup cilantro, chopped
1/2 cup green onion, thinly sliced
8 lime wedges
1 cup cheddar cheese, shredded
Combine broth, garlic powder, cumin, chili powder, celery, and jicama in a large pot.
Bring to a boil, then turn heat to low and simmer uncovered for 30 minutes, or until veggies are tender.
Add chicken and cook until heated through, about 5 minutes.
Stir in cilantro and salt and pepper to taste.
Pour in bowls and garnish with green onion, cheddar cheese, sour cream, and a lime wedge.
Serving size: 1 serving
Net carbs: 4 g
Fat: 14.6 g
Protein: 31.2 g