Keto Chicken Tortilla-less Soup

Ingredients

• about 450 g Chicken Breast
• 6 cups Chicken Broth
• 1 can Diced Tomatoes
• 1 medium Onion
• 2 cloves Garlic
• 1 medium Green Bell Pepper
• 1 small Jalapeño
• 1 tbsp Chili Powder
• 1 tsp Cumin
• 1 tbsp Avocado Oil
• 1 medium Avocado
• 1/4 cup Cilantro
• 4 Lime Wedges

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g of Chicken Breast into bite-sized pieces, about 2.54 cm cubes.
2. 2Finely dice the 1 medium Onion, mince the 2 cloves Garlic, and dice the 1 medium Green Bell Pepper and the 1 small Jalapeño. If you prefer less heat, remove the seeds from the jalapeño before dicing.
3. 3Heat the 1 tbsp of Avocado Oil in a large pot or Dutch oven over medium heat, which is about 175°C.
4. 4Add the diced onion, minced garlic, diced green bell pepper, and diced jalapeño to the hot pot. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables begin to soften and the onion becomes translucent.
5. 5Add the bite-sized chicken pieces to the pot. Cook, stirring occasionally, for 5 to 8 minutes, or until the chicken is browned on all sides. The internal temperature of the chicken should reach 74°C.
6. 6Stir in the 1 can Diced Tomatoes (undrained), the 6 cups of Chicken Broth, the 1 tbsp Chili Powder, and the 1 tsp Cumin. Increase the heat to bring the mixture to a gentle simmer.
7. 7Once simmering, reduce the heat to low, cover the pot, and let it simmer for 20 minutes. This allows the flavors to meld and ensures the chicken is cooked through.
8. 8Prepare the garnishes: Dice the 1 medium Avocado and chop the 1/4 cup Cilantro. Cut the 4 Lime Wedges.
9. 9Ladle the hot soup into bowls. Garnish each serving with the diced avocado, chopped cilantro, and a lime wedge.

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