MEXICAN CHICKEN SOUP

SERVES 4

PREP TIME: 5 minutes

COOK TIME: 20 minutes

The first time I made this soup, I was watching Riverdale (guilty pleasure) and got so wrapped up in “who is the Black Hood?!” that I added both ground beef and chicken breast to the pressure cooker and set it to the soup mode. I didn’t realize my mistake until I opened the lid. I can tell you that this soup is good with both proteins, but for simplicity’s sake, I made it again with just chicken.

The cheese is not essential whatsoever. The soup is fabulous with or without it. If you like dairy and it’s part of your keto diet, load up the soup with cheese! If you like cheese but it doesn’t like you, opt for a dairy-free shredded cheese. Or, if you would just rather not, omit it and you’ll still love the end result.

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 (14½-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 (dairy-free or regular) (optional)

2 medium Hass avocados, peeled, pitted, and sliced (about 8 oz/220 g of flesh)

Handful of fresh cilantro leaves

1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and bell pepper and sauté until fragrant, about 5 minutes.
2. Add the chicken, tomatoes, broth, coconut milk, vinegar, cumin, oregano, paprika, and salt. Stir to combine, cover, and bring to a light simmer over medium-high heat. Once simmering, reduce the heat and continue to simmer for 15 minutes, until the chicken is cooked through and the bell peppers are soft.
3. When the soup is done, divide evenly among 4 bowls. Top each bowl with ¼ cup (35 g) of the cheese (if using), one-quarter of the avocado slices, and a sprinkle of cilantro.

PRESSURE COOK IT: Use the sauté mode for Step 1, then place everything listed in Step 2 in the pressure cooker, seal the lid, and either set to the soup mode or cook on high pressure for 10 minutes. Allow the pressure to release naturally before removing the lid, then pick up with Step 3.

STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Do not add the avocado to the soup until you’re ready to serve it.

REHEAT IT: Transfer a single serving to a microwave-safe bowl, cover, and microwave for 2 minutes; or place in a saucepan and reheat over low heat for 5 minutes. It’s best to add the fresh ingredients after reheating, but it’s okay if they’re already mixed in and reheated together.

THAW IT: Place in the fridge and allow to defrost completely, then follow the reheating instructions above.

make it COCONUT-FREE:

Replace the coconut milk with the milk of your choice. If using dairy-free cheese, make sure it’s also coconut-free.

make it DAIRY-FREE:

Use dairy-free cheese.

Per 1½-cup/350-ml serving, made with dairy-free cheese:

calories: 602 | calories from fat: 389 | total fat: 44.6 g | saturated fat: 18.3 g | cholesterol: 83 mg

sodium: 805 mg | carbs: 21 g | dietary fiber: 13 g | net carbs: 8 g | sugars: 5 g | protein: 31.4 g

FAT : 66%
CARBS : 14%
PROTEIN : 21%