Keto Chicken & Chorizo Soup

How to make a Keto Chicken and Chorizo Soup.

INGREDIENTS: Serves 6-8

  • 4 cups cooked and diced chicken
  • 12 oz cooked chorizo
  • 28 oz can diced tomatoes
  • 3 tablespoons diced onion
  • ¼ cup diced green peppers
  • ¼ cup diced red peppers
  • 2 garlic cloves, minced
  • 6 cups chicken broth
  • 2 tablespoons tamari
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons freshly chopped parsley
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • ¼ teaspoon pepper
  • ⅛ teaspoon salt
  • 1 cup coconut cream
  • Juice of 1 lime
  • 2 cups shredded pepper jack cheese
  • 1 teaspoon xanthan gum

METHOD:

  1. In a large stockpot, over medium heat, add the butter and olive oil.
  2. Add the onion and peppers.
  3. Saute for 4-5 minutes, until the vegetables start to soften.
  4. Add the garlic during the last minute.
  5. Add the chicken broth, diced tomatoes, tamari, parsley, oregano, smoked paprika, pepper, and salt.
  6. Stir to combine.
  7. Add the chicken and chorizo and stir to combine.
  8. Increase heat to medium high heat.
  9. Bring to a boil, then decrease heat to medium and simmer for 15-20 minutes, or until heated through.
  10. Add the coconut cream and lime juice.
  11. Stir to combine the ingredients.
  12. Add the shredded cheese.
  13. Stir and simmer until the cheese is melted.
  14. Sprinkle the xanthan gum over the soup and stir into soup.
  15. Simmer for an additional 5 minutes.
  16. Serve into bowls and sprinkle some freshly chopped parsley over the soup.
  17. Enjoy!
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