Keto Sopa Tlalpeno Recipe

Keto Sopa Tlalpeno Recipe

Ingredients

• 1 1/2 quarts (1.4 L) chicken broth
• 1 pound (455 g) boneless, skinless chicken breast
• 1 chipotle chile canned in adobo
• 1 black avocado
• 4 scallions, sliced
• salt and pepper.
• 3/4 cup (90 g) shredded Monterey Jack or Cheddar cheese

Method

1. Pour the chicken broth into a large, heavy-bottomed saucepan, reserving 1/2 cup (120 ml), and place it over medium high heat
2. While its heating, cut your chicken breast in thin strips or small cubes and then add it to the broth
3. Let the whole thing simmer for 10 to 15 minutes or until the chicken is cooked through
4. Put the reserved chicken broth in your blender with the chipotle and blend until the chipotle is pureed
5. Pour this mixture into the soup and stir
6. Split the avocado in half, remove the seed, peel it, and cut it into 1/2-inch 1 3cm chunks
7. Add to the soup, along with the scallions, and salt and pepper to taste
8. Ladle the soup into bowls and top each serving with shredded cheese

Makes 6 servings

1. Each with 26 g protein; 4 g carbohydrate; 2 g dietary fiber; 2 g usable carbs

Full List of Soup Recipes
Full List of Keto Recipes