I originally started the development of this chicken and chili soup to be a chicken version of chili con carne to serve over Cauliflower Rice, Cauliflower Mash or even Konjac ‘rice’. But while cooking it, I simply stopped the dish right there and thought, wow – this is a fantastic soup. This lovely dish yields three servings, but if you choose to cook it for more people, simply use the plug-in on the recipe below and increase the yield amount (which will automatically display new ingredient amounts for you).Its important to mention that you should use skinless, de-boned chicken thighs for this recipe. Do not be tempted to use chicken breasts. Thighs are far more succulent and will hold up well with the amount of cooking without drying out and leaving you miserable.
If you aren’t a fan of soup, scroll down to see how else you can change up the recipe to use as a chunky chicken sauce as I originally intended. Also, if you are cooking for the kids, adjust the amount of chili and cayenne pepper to your liking…
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Carbs 4.3g (3.7%); Fat 33g (63.1%); Protein 38g (32.5%)
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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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- 500 g chicken thighs boneless and skinless
- 2 TB olive oil or lard
- 1/2 onion peeled and finely chopped
- 3 cloves garlic peeled and finely sliced
- 1 red chili finely chopped
- 1 TB ground cumin
- 1/2 TB cayenne pepper
- 1 tsp ground coriander
- 60 g dry white wine
- 500 g chicken stock
- 250 g warm water
- 50 g sour cream
- 1 red chili finely sliced
- 60 g full-fat strong Cheddar cheese grated
- generous handful coriander leaves finely chopped
- salt and freshly ground black pepper
Ingredients
For the chicken soup
For the garnish
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- Cut the boneless, skinless chicken thighs into smaller, bite-size chunks. Prep all the remaining ingredients so you have them on hand.
- Heat the olive oil (or melt the lard) in a large, deep-sided non-stick pan and fry the chicken pieces until golden and crispy on the outside before removing using tongs and setting aside. Do this in two batches so as not to overcrowd the pan. Be mindful that the chicken is still uncooked on the inside, so handle appropriately.
- NOTE: This step is not to "seal" the meat (because that is a myth). Its merely to enhance the flavour by caramelising the meat on the outside. This is called the Maillard reaction.
- Add the onions, garlic and chili to the pan and fry in the oil still remaining in the pan. Add the ground cumin, cayenne pepper and ground coriander seeds and fry lightly for a minute.
- Deglaze the pan by adding the white wine. Allow to sizzle and cook out using your spatula to scrape off any bits of chicken that may be stuck on the bottom.
- Once all the moisture from the wine has evaporated, then pour in the chicken stock. Bring the mixture to the boil.
- Once boiling, add the warm water to the pan, and return the chicken pieces to the mixture. Reduce to a simmer and cook for 15 minutes until the mixture reduces by half. (After this period of 'poaching', your chicken pieces will have cooked through sufficiently).
- Add the sour cream and stir in well until it emulsifies into the mixture.
- Because we are reducing a mixture, we only season AFTER cooking. So, at this time, taste and adjust the soup with salt and freshly ground black pepper.
- Serve the soup garnished with fresh chili slices, grated Cheddar and plenty of chopped coriander.
- The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
Since olive oil is somewhat unstable when heated, I do advise you select lard to fry food. It's inexpensive and can be found in the same aisle as butter.
VARIATION: If you choose not to enjoy this dish as a soup, simply omit the addition of the water in step 7 and allow the mixture to reduce to a thicker sauce as opposed to a soup. You can enjoy it over Cauliflower Rice, Cauliflower Mash or Konjac Rice.
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Based on 4 Review(s)
Macro Details per serving3.7% Carbs
32.5% Protein
63.1% Fat
Nutritional Information per serving
Calories 470Kcal / 1966kJ
Fat 33g
of which saturates 12g
Carbohydrates 4.3g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars 2.6g
Fibre 1.4g
Protein 38g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 4.3g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Allergens
Milk
Sulphites
Eggs (may be found in the sour cream)
See all the Poultry recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.
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