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

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.
Jump to:
- 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
- 📖 Recipe
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.
Ingredients
Additional ingredients
Cooking tools required
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
How to make it healthier
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage
Reheating
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
📖 Recipe

Keto Peruvian Chicken Soup
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.
Frances says
I made this soup tonight and both myself and husband loved it. The flavor was outstanding.
Venus says
Thank you for this recipe Alex. This soup was so yummy!
The one time previously that I used turnips, they were not good. This time I used a peeler to take off the outside layer and they were a great sub for potatoes. I would have been happy without them though; maybe because I no longer eat potatoes...
Anyhow, I used turkey and turkey bone broth because that's what we had. We also added a bit of Panela cheese to our bowls.
I'll definitely keep this soup on my winter roster.
Lindsay says
This soup was amazing!