deconstructed cheesy chicken soup
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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!
Servings 4

Ingredients

  • 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

Instructions

  • 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.

Notes

Makes 4 soup bowls