There’s nothing better than a cozy bowl of soup, and this one has a funny origin story. The first time I made it, I was completely engrossed in a Riverdale marathon (don’t judge!) and accidentally added both ground beef and chicken to the pot. It was a happy accident, but for the sake of simplicity, this perfected version uses just tender chicken breast. It’s a rich, satisfying soup that comes together in a flash, making it perfect for a busy weeknight.
Now, let’s talk cheese. Is it essential? Absolutely not. This soup is incredible on its own. But if you’re a cheese lover, go ahead and load it up! It melts beautifully into the warm broth. Whether you use regular cheddar, a dairy-free alternative, or skip it entirely, you’re in for a delicious meal.
Ingredients
• SERVES: 4PREP TIME: 5 minutesCOOK TIME: 20 minutes
• ¼ cup / 60 ml avocado oil
• 1 small white onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 pound / 455 g boneless, skinless chicken breasts, thinly sliced
• 1 14.5-oz / 410-g can fire-roasted whole tomatoes
• 1½ cups / 355 ml chicken bone broth
• 1 cup / 240 ml full-fat coconut milk
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano leaves
• 1 teaspoon paprika
• ¾ teaspoon finely ground sea salt
• 1 cup / 140 g shredded cheddar cheese (optional)
• 2 medium Hass avocados, sliced
• Handful of fresh cilantro leaves, for garnish
Instructions
1. Heat the avocado oil in a large saucepan over medium heat. Add the onion, garlic, and bell pepper, and sauté for about 5 minutes until fragrant and softened.
2. Add the chicken, tomatoes, broth, coconut milk, vinegar, cumin, oregano, paprika, and salt. Stir to combine, cover, and bring to a light simmer. Reduce the heat and continue to simmer for 15 minutes, until the chicken is cooked through.
3. Divide the soup evenly among 4 bowls. Top each serving with shredded cheese (if using), sliced avocado, and a sprinkle of fresh cilantro. Serve immediately.
Nutritional Information
• Per 1½-cup / 350-ml serving, made with dairy-free cheese
• Calories: 602
• Total Fat: 44.6 g
• Net Carbs: 8 g
• Protein: 31.4 g
• Saturated Fat: 18.3 g
• Cholesterol: 83 mg
• Sodium: 805 mg
• Total Carbs: 21 g
• Dietary Fiber: 13 g
• Macros: FAT: 66% | CARBS: 14% | PROTEIN: 21%
Pro Tips
• Pressure Cooker Shortcut: Use the sauté mode for step 1. Add all from step 2, seal the lid, and cook on high pressure for 10 minutes. Allow the pressure to release naturally before serving.
• Make-Ahead & Storage: Store leftover soup (without toppings) in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
• Perfect Avocado Topping: To prevent browning and keep them fresh, add the avocado slices to individual bowls just before serving, not to the main pot of soup.
• Dietary Swaps: To make this coconut-free, simply replace the coconut milk with your preferred milk. For a dairy-free version, use a dairy-free shredded cheese or omit it entirely.
FAQ
Q: Is this chicken soup recipe keto-friendly
A: Yes, with only 8g of net carbs per serving, this soup is a great option for a ketogenic diet. The nutritional information shows a macro breakdown of 66% fat, 14% carbs, and 21% protein, which is suitable for a keto lifestyle.
Q: Can I make this soup in a pressure cooker
A: Absolutely. Use the sauté mode for the onion, garlic, and bell pepper. Then add the chicken, tomatoes, broth, and other ingredients, seal the lid, and cook on high pressure for 10 minutes. Allow a natural pressure release before serving.
Q: What can I substitute for coconut milk
A: If you need a coconut-free option, you can simply replace the full-fat coconut milk with your preferred milk. For a dairy-free version, ensure you use a plant-based milk.
Q: How do I store leftover chicken soup
A: Store leftover soup without the toppings (avocado, cheese, cilantro) in an airtight container. It will keep in the refrigerator for up to 3 days or in the freezer for up to 1 month.
