Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Mexican Pozole - Keto Low Carb Recipe
Prep Time:
15
minutes
mins
Cook Time:
40
minutes
mins
Total Time:
55
minutes
mins
Servings:
6
Traditonal mexican pozole with a couple of twists to make it keto-friendly.
Ingredients
3
tablespoons
olive oil
,
extra virgin
1
pound
chicken thighs
1 ½
cups
yellow onion
,
chopped
3
cloves
garlic
,
chopped
3
cups
chicken broth
½
cup
Kevin's classic taco sauce
,
or favorite salsa
1
teaspoon
whole cloves
1
teaspoon
ground cumin
1
bay leaf
4
oz
diced green chiles
3
chipotle in adobo
,
chopped
1
cup
cauliflower
,
riced
4
tablespoons
cilantro
,
chopped
salt and pepper to taste
2
large
radish
1
medium
avocado
Get Recipe Ingredients
Instructions
Heat 3 tablespoons of olive oil over medium heat in a soup pan.
Add onions and garlic, stir to combine.
Add chicken thighs and cook until starting to brown on both sides.
Remove the chicken and chop into large, bite sized pieces and return to pan.
Add chicken broth, Kevin's sauce, cloves, cumin, bay leaf, chiles and chipotle to pan and stir.
Cook over medium heat for 30 minutes for flavors to combine.
Add cauliflower and three tablespoons of cilantro and cook for 10 more minutes.
Taste the soup and add salt and pepper if needed. There is already sodium in the sauce so you may not want to add more.
Serve in bowls and garnish with sliced radish, avocado and remainder of cilantro.
Nutrition
Calories:
337
kcal
Carbohydrates:
9
g
Protein:
15
g
Fat:
25
g
Saturated Fat:
5
g
Cholesterol:
74
mg
Sodium:
670
mg
Potassium:
560
mg
Fiber:
4
g
Sugar:
3
g
Calcium:
43
mg
Iron:
2
mg
Full nutrition