When you want a creamy, spicy, comfort food dish, this keto chicken chorizo soup is exactly what you need! This is a fun and delicious low carb soup!
You’ll get your spice on when you try this keto chicken chorizo soup! The combination of chicken and chorizo makes for an awesome flavor base for this soup. And as a bonus, you’ll also get a recipe for homemade Mexican chorizo with this one!
What kind of chicken and chorizo should I use for this soup?
I roasted a whole chicken and used a combination of both dark and light meat for my soup. You can use any boneless cooked chicken you’d like. Another great and quick option is to use a rotisserie chicken. You can cube or shred your chicken for this soup. The chorizo we’re using for this soup is Mexican chorizo. Mexican chorizo is a ground meat mixture that needs to be cooked up just as you would ground beef. I used some homemade Mexican chorizo I’d cooked and stored in the refrigerator. You can use store bought chorizo or you can make your own.
How do I make my own Mexican Chorizo?
You’ll be amazed at how easy it is to make your own chorizo and at how incredibly delicious it is! This is my recipe for homemade Mexican Chorizo! The ingredients are as follows: 1 pound ground pork, 3 tablespoons apple cider vinegar, 1 tablespoon ancho chili powder, 1 tablespoon chili powder, ½ tablespoon cumin, ½ tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon cinnamon, ½ teaspoon coriander, ½ teaspoon oregano, ½ teaspoon pepper, ¼ teaspoon ground cloves. Simply add the pork and apple cider vinegar to a large bowl. Then add the remaining ingredients to a small bowl. Stir to combine them, then add to the pork. Use your hands to evenly incorporate everything together. You can cook your chorizo immediately or store it in the refrigerator for a day or two before cooking it.
Do you have any tips for making this keto chicken chorizo soup?
Don’t let the long list of ingredients scare you!😊This is an easy recipe to make and you likely have most, if not all, of the ingredients in your pantry and fridge. I used a combination of yellow onion and both green and red bell peppers for my soup. You can use a white or red onion and any bell pepper or combination of peppers for your soup. If you don’t have fresh parsley, you can substitute with a teaspoon or two of dried parsley. I love the addition of coconut cream in this soup, but you can use heavy whipping cream in its place if you’d prefer. I also used fresh lime juice; but bottled can also be used.
The pepper jack cheese takes the spice level of this soup up a notch. Feel free to substitute any good melting cheese if you’d like less spice. Some great options include cheddar, colby, colby jack, Monterey jack, or mozzarella. Or you could go wild and add some shredded gruyere or smoked gouda. Last, adding xanthan gum serves to thicken this soup up a bit. You can omit this ingredient, just know your soup will be a bit thinner.
Here are some keto dishes that would pair nicely with this keto chicken chorizo soup!
Caesar Salad with Keto Croutons
90 Second Keto English Muffins
Helpful Hints:
*You can use heavy whipping cream in place of coconut cream for this soup if you’d like.
*For a pretty presentation, you can reserve some cooked chorizo to top your soup with, or you can garnish with some chopped parsley.
Main Kitchen Equipment and Utensils:
- Large stockpot
- Measuring cups
- Measuring spoons
Splash of Encouragement:
***How precious is Your lovingkindness, O God! Therefore the children of men put their trust under the shadow of Your wings. Psalm 36:7***
Keto Chicken Chorizo Soup
When you want a creamy, spicy, comfort food dish, this keto chicken chorizo soup is exactly what you need! This is a fun and delicious low carb soup!
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 tablespoons diced onion
- ¼ cup diced green peppers
- ¼ cup diced red peppers
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons tamari
- 2 tablespoons freshly chopped parsley
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon pepper
- ⅛ teaspoon salt
- 4 cups cooked and diced chicken
- 12 ounces cooked chorizo
- 1 cup coconut cream
- Juice of 1 lime
- 2 cups shredded pepper jack cheese
- 1 teaspoon xanthan gum
Instructions
1. In a large stockpot, over medium heat, add butter and olive oil.
2. Add onion and peppers. Saute for 4-5 minutes, until vegetables start to soften. Add garlic during last minute.
3. Add chicken broth, diced tomatoes, tamari, parsley, oregano, smoked paprika, pepper, and salt. Stir to combine.
4. Add chicken and chorizo and stir to combine. Increase heat to medium high heat. Bring to a boil, then decrease heat to medium and simmer for 15-20 minutes, or until heated through.
5. Add coconut cream and lime juice. Stir to combine ingredients. Add shredded cheese. Stir and simmer until cheese is melted.
6. Sprinkle xanthan gum over soup and stir into soup. Simmer for an additional 5 minutes.
Nutrition Information:
Yield: 10 Servings Serving Size: 1Amount Per Serving: Calories: 417Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 109mgSodium: 1429mgCarbohydrates: 7.5gNet Carbohydrates: 5.5gFiber: 2gSugar: 3.4gProtein: 33g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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