Southwestern Deconstructed Chicken Keto Soup Bowl
Bursting with a variety of Keto-friendly flavors, textures, and colors, these soup bowls will fill your stomach and your senses. From the pepper jack-infused, mashed cauliflower base to the crispy, skin-on chicken thighs, the flavor combinations are nearly endless. Add to that the sautéed tomatillos and yellow peppers, fresh avocado, tomatoes, and Serrano’s, all brought together by a warming chicken bone broth, and you’ve got yourself a meal!
- 4 chicken thighs with skin on
- 6-8 oz. pepper jack shredded
- 32 oz. chicken bone broth
- 2 avocados
- 3-4 to matillos
- 1 cup cherry tomatoes halved
- 1 yellow pepper
- 2 Serrano peppers
- Cilantro to garnish
- 1/2 t. Cumin
- 1 t. Chili Powder
- 1/8 t. Cayenne Powder
- 1/2 t. Salt
Steam the cauliflower, mash with the pepper jack cheese.
Heat a cast iron skillet with 2 tablespoons olive oil.
Rub the chicken with the salt and spices, add to the hot oil, skin side down.
Cook until 165, about 6-8 minutes per side.
While chicken is cooking, sauté the tomatillos in a tablespoon of butter, do the same with the sliced peppers.
Slice the serranos into coins, and the avocados into eights.
Heat the broth on the stovetop or in a microwave.
For each bowl, place a large dollop of the cauliflower in the middle, top with a sliced chicken thigh then arrange the vegetables beside it.
Ladle a cup of hot broth into each bowl, garnish with cilantro, and serve.