Keto Green Chicken Pozole
Savor the bold and zesty flavors of Keto Green Chicken Pozole, a low-carb twist on the traditional Mexican classic. This vibrant, broth-based soup is packed with tender, shredded chicken thighs, roasted tomatillos, and a medley of poblano and jalapeño peppers for a punch of earthy spice. Enhancing the dish’s depth are aromatic staples like garlic, cumin, and oregano, while fresh zucchini adds a satisfying, keto-friendly alternative to hominy. Topped with crunchy radishes, creamy avocado slices, and zesty lime wedges, this wholesome meal is not only flavorful but also nutrient-packed and keto-approved. Ready in about an hour, this hearty yet light soup is the perfect option for a satisfying weeknight dinner or a cozy, low-carb comfort dish.
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Recipe Information
Ingredients
- 2 pounds Chicken thighs, boneless and skinless
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 Medium onion, chopped
- 4 Garlic cloves, minced
- 2 Poblano peppers, diced
- 1 Jalapeño, finely diced
- 8 Tomatillos, husked and halved
- 6 cups Chicken broth
- 1 cup Cilantro leaves, chopped
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 2 Zucchini, diced
- 4 Radishes, thinly sliced, for garnish
- 1 Avocado, sliced, for garnish
- 2 Lime wedges, for garnish
Instructions
Season the chicken thighs with salt and pepper.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken thighs and sear on both sides until golden brown, about 5 minutes per side. Remove from the pot and set aside.
In the same pot, add the chopped onion and sauté until translucent, approximately 4-5 minutes.
Stir in the minced garlic, diced poblano peppers, and jalapeño, cooking for an additional 2 minutes until fragrant.
Add the tomatillos and cook, stirring occasionally, until they start to soften, about 5 minutes.
Pour in the chicken broth, then add the seared chicken back to the pot.
Stir in the chopped cilantro, cumin, and oregano, and bring the mixture to a gentle boil.
Reduce the heat to low and let it simmer covered for 20-25 minutes until the chicken is fully cooked and tender.
Remove the chicken from the pot, shred it using two forks, then return it to the pot.
Stir in the diced zucchini and continue to cook for another 5 minutes until the zucchini is tender.
Taste and adjust seasoning with more salt or pepper, if necessary.
Serve the pozole hot, garnished with sliced radishes, avocado, and lime wedges on the side.
Nutrition Facts
Calories |
2798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 6606 mg | 287% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 51.5 g | ||
| Protein | 277.2 g | 554% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 625 mg | 48% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 7790 mg | 166% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
