Description
A vibrant, low-carb take on a classic Mexican-inspired favorite. This hearty soup features tender chicken breast, fire-roasted tomatoes, and a aromatic blend of bell peppers, onions, and jalapeños. By skipping the corn tortillas and focusing on high-quality ingredients, this bowl remains keto-friendly while delivering a deep, smoky, and satisfying flavor profile that is perfect for a quick weeknight dinner.
Ingredients
1 tbsp extra virgin olive oil
2 cloves garlic, minced finely
1/2 medium white onion, diced
1/2 cup bell peppers, diced
1/4 cup jalapeño, seeded and diced
6 cups reduced-sodium chicken broth
14.5-oz can fire-roasted tomatoes
1 lb boneless skinless chicken breast
1 tsp sea salt
1/2 tsp black pepper
1 tsp cumin
1/8 tsp chili powder
Instructions
Heat olive oil in a large stockpot over medium heat.
Add onion, bell peppers, and jalapeños, sautéing for 5 minutes until soft.
Stir in minced garlic and cook for 1 minute until fragrant.
Pour in the fire-roasted tomatoes and chicken broth.
Stir in the cumin, chili powder, salt, and black pepper.
Add the chicken breasts into the pot.
Simmer the soup for about 20-25 minutes until the chicken is fully cooked through.
Remove the chicken, shred it with two forks, and return it to the pot.
Simmer for an additional 5 minutes to combine flavors.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. Serve with fresh cilantro, avocado slices, or a squeeze of lime to brighten the flavors.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: Mexican-inspired Keto