Keto Spicy Chicken Pozole

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    30 min

  • ready time

    ready time

    50 min

Keto Spicy Chicken Pozole

This soup is delicious on a cold day. The base of the soup has a nice heat thanks to dried chili de arbol and guajillo peppers. Each bowl of soup is then topped with shredded cabbage, sliced radishes, cilantro and diced avocado for texture and flavor.

17.5 g of dried chile de arbols = 2/3 cup 10 g of dried guajillo peppers = 3 small

  • Net Carbs

    2.9 g

  • Fiber

    2.5 g

  • Total Carbs

    5.4 g

  • Protein

    23.4 g

  • Fats

    11.5 g

215 cals

Keto Spicy Chicken Pozole

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Chicken Breast Boneless Skinless Raw

    Chicken Breast Boneless Skinless Raw

    1.25 lb

  • Avocado Oil

    Avocado Oil

    1-½ tablespoon

  • Chile De ÁRbol

    Chile De ÁRbol

    8 gram

  • Dried Guajillo Chile Pepper - Bailey Farms

    Dried Guajillo Chile Pepper - Bailey Farms

    5 gram

  • Boiling Water

    Boiling Water

    1-½ cup

  • Garlic, Fresh

    Garlic, Fresh

    3 clove

  • Chicken Broth

    Chicken Broth

    30 ounce

  • Water

    Water

    3 cup

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    2 tsp

  • Cabbage, Green, Raw

    Cabbage, Green, Raw

    2 cup

  • Radish, Raw

    Radish, Raw

    8 small

  • Cilantro

    Cilantro

    ½ cup, chopped

  • Avocado

    Avocado

    1 each

Recipe Steps

steps 5

50 min

  • Step 1

    Destem the chilies and add them to a blender cup. Add in 1 ½ cups of boiling water. Push the chilies down into the hot water with a spoon. Allow chiles to rehydrate for 10-15 minutes.
    Step 1
  • Step 2

    Heat a 6 quart dutch oven over medium-high heat until hot. Add the avocado oil and swirl the pan. Add the diced chicken breast. Saute on the first side for 3-4 minutes until browned and then stir the chicken and brown on the other side. Season with half of the salt.
    Step 2
  • Step 3

    Add the garlic cloves to the dried chilies and puree it all with a stick blender. Add chicken broth and the chili puree to the dutch oven. If you don't like a lot of heat, add a small amount of chili puree at a time and taste after the chicken is cooked. Adding more as necessary. Bring the broth to a simmer and cook for 30 minutes or until chicken is tender. Season broth with the other half of the salt.
    Step 3
  • Step 4

    Ready the toppings by slicing the cabbage thin, slicing the radishes thin, chopping the cilantro and dicing the avocado.
    Step 4
  • Step 5

    Serve soup hot in bowls with shredded cabbage, sliced radishes, chopped cilantro and diced avocado on top.
    Step 5

Comments 3

  • Breebree9702

    Breebree9702 3 years ago

    This was very spicy. The recipe didn’t call to strain the peppers after blending and also didn’t say when to add the 3 cups of water. Next time I’ll use less peppers.

    • Carol

      Carol 4 years ago

      It was too spicy for me so I only added 1/2 of each of chili’s. Also. You need to strain the chili and garlic before putting it in pan and lime juice needs to be squeezed over cabbage etc. I also added oregano

      • Missy112

        Missy112 4 years ago

        One of my favs. I blend a full cup of cilantro in with chilis for a green pozole