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!
Prep Time
20 minutes
mins
Cook Time
16 minutes
mins
Total Time
20 minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
Calories:
1273727
kcal
- 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.
Calories:
1273727
kcal
|
Carbohydrates:
197262
g
|
Protein:
59698
g
|
Fat:
68982
g
|
Saturated Fat:
9108
g
|
Cholesterol:
149
mg
|
Sodium:
52768032
mg
|
Potassium:
7750532
mg
|
Fiber:
108633
g
|
Sugar:
24022
g
|
Vitamin A:
88716486
IU
|
Vitamin C:
35343
mg
|
Calcium:
2065359
mg
|
Iron:
129053
mg