Keto Spicy Chicken Pozole Recipe

Gluten Free
Lunch
Main Dishes
Paleo
4.5/5
(2611 reviews)
Keto Spicy Chicken Pozole
Zylo Recipes

Description

Imagine a bowl brimming with warmth, a vibrant soup that promises comfort with every spoonful. This richly flavored creation begins with a carefully crafted base, its depth achieved through a thoughtful blend of dried chili peppers. The slow simmering coaxes out a gentle heat, a warmth that spreads through your palate without overwhelming, leaving a pleasant tingle that invites you back for more.

The foundation is further enhanced by a medley of aromatic spices and herbs, each playing its part in creating a symphony of taste. But the soup is more than just its broth. A generous helping of shredded cabbage adds a delightful crunch, its subtle sweetness providing a counterpoint to the chili's warmth.

Thinly sliced radishes introduce a peppery bite, their crisp texture a refreshing contrast to the tender vegetables within the soup. Fresh cilantro, with its bright, citrusy notes, awakens the senses and adds a layer of herbal complexity. And finally, diced avocado lends a creamy richness, its smooth texture melting into the broth, creating a luxurious mouthfeel.

Visually, this soup is a feast for the eyes. The deep red of the broth is offset by the vibrant green of the cilantro and avocado, the bright white of the radishes, and the varied textures of the toppings. The aroma is equally enticing, a blend of earthy spices, fresh herbs, and the subtle heat of the chilies.

It is a soup that engages all the senses, promising a culinary experience that is both satisfying and memorable. Whether you're seeking solace on a cold evening or simply craving a flavorful and nourishing meal, this soup is sure to delight. It’s a celebration of simple ingredients, transformed into something truly special, a comforting and flavorful escape in a bowl.

Preparation Time

Prep Time
20 min
Cook Time
30 min
Total Time
50 min

Nutrition Information

Per 1 servings serving
C
Calories
500 Kcal

C
Carbs
10 g
Fi
Fiber
3 g
Sugar
5 g

P
Protein
45 g

C
Fats
35 g
Saturated Fats 15 g
Unsaturated Fats 18 g

Cholestrol 150 mg
Sodium 700 mg
Potassium 600 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews
Live ! Download now on Android !

Ingredients

    1.
    Chicken Breast Boneless Skinless Raw
    Chicken Breast Boneless Skinless Raw
    1.25 lb
    2.
    Avocado Oil
    Avocado Oil
    1-½ tablespoon
    3.
    Chile De ÁRbol
    Chile De ÁRbol
    8 gram
    4.
    Dried Guajillo Chile Pepper - Bailey Farms
    Dried Guajillo Chile Pepper - Bailey Farms
    5 gram
    5.
    Boiling Water
    Boiling Water
    1-½ cup
    6.
    Garlic, Fresh
    Garlic, Fresh
    3 clove
    7.
    Chicken Broth
    Chicken Broth
    30 ounce
    8.
    Water
    Water
    3 cup
    9.
    Coarse Kosher Salt by Morton
    Coarse Kosher Salt by Morton
    2 tsp
    10.
    Cabbage, Green, Raw
    Cabbage, Green, Raw
    2 cup
    11.
    Radish, Raw
    Radish, Raw
    8 small
    12.
    Cilantro
    Cilantro
    ½ cup, chopped
    13.
    Avocado
    Avocado
    1 each

Instructions

    1.
    Remove the stems from the dried chilies and place them in a blender cup. Pour 1 1/2 cups of boiling water over the chilies, ensuring they are submerged. Let them soak for 10-15 minutes to rehydrate.
    2.
    Heat a 6-quart Dutch oven over medium-high heat until hot. Add the avocado oil, swirling to coat the pan. Add the diced chicken breast and sauté for 3-4 minutes on the first side until browned. Stir and brown on the other side. Season with half of the salt.
    3.
    Add the garlic cloves to the rehydrated dried chilies and puree using a stick blender until smooth. Pour the chicken broth and chili puree into the Dutch oven with the chicken. Adjust the amount of chili puree based on your preferred heat level, tasting as you go. Bring the broth to a simmer and cook for 30 minutes, or until the chicken is tender. Season the broth with the remaining salt.
    4.
    While the soup simmers, prepare the toppings. Thinly slice the cabbage and radishes. Chop the cilantro and dice the avocado.
    5.
    Serve the soup hot in bowls, topped with shredded cabbage, sliced radishes, chopped cilantro, and diced avocado.