Keto Peruvian Chicken Soup (Whole 30)

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This Dutch Oven Keto Peruvian Chicken Soup is a super soup packed full of veggies, protein, healthy fats, and tons of flavor!

overhead shot of two bowls of keto peruvian chicken soup

Peruvian Chicken is one of our favorite meals so we thought it was time for some Keto Peruvian Chicken Soup! This soup is loaded with chicken, turnips, carrots, peppers, onions, garlic, cilantro, and lime juice.

The soup is a vibrant green due to the peppers and onions getting blended up with the cilantro as part of the soup base. You can use rotisserie chicken or plain boiled chicken for this recipe, both work great.

Aguadito de Pollo, or Peruvian Chicken Soup, is a beloved dish in Peru. The soup is typically served with rice, but this keto-friendly version is low in carbs and high in healthy fats. It's a delicious and satisfying meal that is perfect for a cold day.

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Chef's note
Ingredients
Additional ingredients
Cooking tools required
How to make Peruvian Chicken Soup: step-by-step guide
Preparation steps
Instructions
How to make it healthier
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Recipe wrap-up and conclusion
Frequently asked questions
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Chef's note

This recipe requires some basic cooking skills, but with the right ingredients and techniques, you can make a tasty soup that is sure to impress.

Choose high-quality ingredients. The quality of your ingredients will make a big difference in the flavor of your soup.
Use fresh herbs whenever possible. Fresh herbs add a bright and flavorful note to the soup.
Don't be afraid to experiment. There are no hard and fast rules when it comes to soup-making. Feel free to add or subtract ingredients to suit your taste.
Have fun! Soup-making is a great way to be creative in the kitchen. So relax, have fun, and enjoy.

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 Minutes
Difficulty Level: Easy
Recipe Makes 4 Servings

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 of fresh cilantro leaves
Juice of 1 lime
¾ lb cooked shredded chicken
1 large turnip diced
1 medium carrot chopped
2 avocados for serving

Additional ingredients

Avocado oil: Olive oil or vegetable oil
Poblano pepper: Bell pepper or Anaheim pepper
White onion: Yellow onion or red onion
Serrano pepper: Jalapeño pepper or Thai bird's eye chili (adjust for spiciness)
Ground cumin: Ground coriander or caraway seeds
Chicken stock: Vegetable stock or water with bouillon cubes
Fresh cilantro: Fresh parsley or a combination of fresh parsley and fresh mint
Lime: Lemon
Cooked shredded chicken: Cooked shredded turkey or tofu (for a vegetarian option)
Turnip: Rutabaga
Carrot: Parsnip or celery

Cooking tools required

Large pot or Dutch oven
Cutting board and knife
Blender or immersion blender
Wooden spoon or spatula

How to make Peruvian Chicken Soup: step-by-step guide

Preparation steps

Gather all the ingredients: avocado oil, poblano pepper, white onion, serrano pepper, garlic cloves, ground cumin, chicken stock, fresh cilantro leaves, lime, cooked shredded chicken, turnip, carrot, and avocados.

Dice the poblano pepper, white onion, serrano pepper, and turnip.
Chop the medium carrot.
Mince the garlic cloves.
Juice the lime.
Measure out the avocado oil, ground cumin, and chicken stock.
Shred the cooked chicken.
Rinse and chop the cilantro leaves.

Instructions

Heat avocado oil in a large pot over medium heat.
Add the diced poblano pepper, white onion, and serrano pepper, cooking for 5-7 minutes.
Stir in the minced garlic and ground cumin, cooking for 1-2 minutes.
Pour in 4 cups of chicken stock and bring the mixture to a boil. Reduce heat and simmer for 15 minutes.
In a blender, combine the cilantro leaves, lime juice, and the remaining 2 cups of chicken stock, blending until smooth.
Add the cilantro mixture to the pot along with the shredded chicken, diced turnip, and chopped carrot. Simmer for an additional 15-20 minutes or until the vegetables are tender.
Season with kosher salt and black pepper to taste. Serve hot with sliced avocados on top.

Chef's pro tip

For the best flavor, reheat the soup over low heat or in the microwave.
If you are reheating the soup on the stovetop, be careful not to overheat it, as this may cause the vegetables to become too soft.
If you are reheating the soup in the microwave, be sure to stir it halfway through the heating process.
You can add a splash of chicken stock or water to adjust the consistency of the soup if needed.
It is important to ensure that the soup reaches an internal temperature of 165°F (74°C) before consumption.

How to make it healthier

Use low-sodium chicken stock to reduce the sodium content.
Don't use the canned or processed chicken.

Time-saving tips

Prepare and chop all vegetables in advance.
Use pre-cooked shredded chicken from a rotisserie chicken or leftovers.
Use a food processor or mandoline slicer for quicker and more uniform vegetable dicing.

What can I prepare ahead of time?

Dice and chop all vegetables.
Cook and shred the chicken.
Measure out all ingredients.
Prepare the cilantro-lime mixture and store it in the refrigerator.

Storage and reheating instructions

Storage

Allow the soup to cool down to room temperature.
Transfer the cooled soup into airtight containers, separating it into individual portions if desired.
Store the containers in the refrigerator for up to 3-4 days.

Reheating

Stovetop: Transfer the soup to a saucepan and heat it over medium-low heat, stirring occasionally, until warmed through. Be careful not to overheat, as this may cause the vegetables to become too soft.
Microwave: Place the soup in a microwave-safe container and cover it with a microwave-safe lid or a plate. Heat on medium power for 2-3 minutes, stirring midway, until heated through. Adjust the time as needed, depending on the amount of soup being reheated.
When reheating, you can add a splash of chicken stock or water to adjust the consistency if needed. It is important to ensure that the soup reaches an internal temperature of 165°F (74°C) before consumption.

Recipe wrap-up and conclusion

Peruvian chicken soup is perfect for any day of the year. It is made with a variety of flavorful ingredients, including chicken, vegetables, and spices.

The soup is both delicious and nutritious, making it a great choice for people of all dietary preferences. This recipe is easy to follow and uses simple ingredients that are likely already in your kitchen.

Frequently asked questions

Yes, carrots can be included in a keto diet. Keto is about a ratio of macros, not avoiding specific foods. While carrots may have a higher carb count than some will allow, also consider how supremely nutrient-dense carrots are.

Finding a balance between a well-rounded diet that keeps you in ketosis can take some trial and error. That said, if you'd like to leave the carrots out you totally can.

Aguadito de Pollo is a traditional Peruvian chicken soup made from a combination of flavorful ingredients like chicken, poblano pepper, white onion, serrano pepper, garlic, ground cumin, chicken stock, fresh cilantro leaves, lime juice, turnip, carrot, and avocado.

The dish offers a rich, comforting flavor that is both savory and refreshing.

To add richness to chicken soup, consider incorporating ingredients such as cream, butter, or coconut milk. You can also use a combination of dark and white meat, or simmer the soup with a Parmesan rind or a touch of olive oil.

Another option is to sauté the vegetables in the soup before adding the liquid, which can deepen the flavor profile.

Peruvian chicken is generally healthy, as it is often prepared with lean cuts of meat, fresh vegetables, and flavorful herbs and spices. However, the healthiness of a particular dish can depend on the cooking method and additional ingredients.

For example, a grilled Peruvian chicken dish may be healthier than a fried version. To ensure your Peruvian chicken dish is as healthy as possible, opt for wholesome ingredients and avoid excess oil or sodium.

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