Description
This Keto Mexican Chicken Soup recipe is guaranteed to warm you no matter what the weather!
Ingredients
Units
Scale
- 8 cups chicken broth (store bought or homemade)
- 2 cups shredded or chopped cooked chicken
- 1 cup celery root, peeled and chopped into 1/2 inch cubes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon ground cumin
- 1 can chopped green chilis (4 ounces)
- 1/3 cup tomatillo salsa (salsa verde)
- 1/2 teaspoon minced habanero
- 1/2 cup scallions, chopped
- 1/2 cup cilantro, chopped
Instructions
- Combine the chicken broth, chicken, celery root, garlic powder, onion powder, ground cumin, green chilis, tomatillo salsa, and habaneros in a large saucepan.
- Bring to a boil, then lower the heat to medium and simmer for 20-30 minutes.
- Add the cilantro and scallions right before serving.
- Garnish with fresh corn, sour cream, lime juice, or more cilantro and scallions if desired.
Notes
Approximate net carbs per serving = 3g
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Keto Soup
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 100
- Fat: 4g
- Carbohydrates: 3g net
- Protein: 12g
