Keto Peruvian Chicken Soup

Keto Peruvian Chicken Soup
This Peruvian Chicken Soup is packed full of veggies, protein, healthy fats, and tons of flavor.

INGREDIENTS:
  • ¼  cup + 2 tablespoons avocado oil
  • 1 large poblano pepper, diced
  • 1 small white onion, diced
  • 1 serrano pepper, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 6 cups chicken stock, divided
  • 1 bunch fresh cilantro leaves
  • Juice of 1 lime
  • ¾ lb cooked shredded chicken
  • 1 large turnip, diced
  • 1 medium carrot, chopped
  • 2 avocados, for serving
INSTRUCTIONS:
  • Heat the oil in a 5-quart Dutch oven over medium heat. Once hot add the poblano, onion, serrano, and garlic to the pot. Cook, stirring occasionally, for 5-6 minutes until soft. Add in the cumin and cook a minute longer.
  • Transfer the mixture to a blender with 1 cup of the chicken stock, cilantro, and lime juice. Blend until smooth. Set aside.
  • Add the remaining broth to the dutch oven and place back over medium heat. Add in the turnips and carrots, bring to a simmer. Cover and continue to cook for 7-10 minutes until the turnip and carrots are almost tender.
  • Pour in the green sauce and chicken. Bring to a simmer for 5 minutes, garnish with cilantro, green onion, and avocado. Serve immediately.
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