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.
Nutrition
Nutrition Facts
Keto Peruvian Chicken Soup
Amount Per Serving
Calories 544Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 6g38%
Cholesterol 64mg21%
Sodium 136mg6%
Potassium 911mg26%
Carbohydrates 19g6%
Fiber 9g38%
Sugar 6g7%
Protein 28g56%
Vitamin A 2900IU58%
Vitamin C 45mg55%
Calcium 60mg6%
Iron 3mg17%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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