Keto Soup with Chicken Thighs and Jalapeños
A comforting and creamy keto soup packed with tender chicken thighs and a hint of spice from jalapeños, perfect for chilly days.
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken thighs Can be substituted with chicken breasts or turkey.
- 2 jalapeños Can be replaced with bell peppers for a milder flavor.
- 1/2 cup onion Chopped.
- 2 cups tomatoes Diced.
- 5 cups chicken broth
- 3/4 tsp salt
- 3 tbsp taco seasoning
- 1/4 cup butter For sautéing.
- 3/4 cup sour cream For creamy finish.
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the chopped onions and jalapeños; cook until the onions turn translucent.
Cooking
- Introduce the chicken thighs to the pot, browning them on all sides.
- Stir in the diced tomatoes, chicken broth, taco seasoning, and salt.
- Bring the mixture to a boil, then lower the heat and let it simmer for about 25-30 minutes until the chicken is cooked thoroughly.
- Remove the chicken from the pot, shred it, and return it to the pot.
- Stir in the sour cream to achieve that glorious creamy finish.
- Serve hot and enjoy your cozy, guilt-free meal!
Notes
Serve garnished with fresh cilantro or avocado slices. Pairs beautifully with a side salad or low-carb bread. Store leftovers in the fridge for 3-4 days or freeze for longer storage.
Per serving: 6g net carbs, 33g protein, 20g fat, 346 calories. Calculated from the ingredient list.