With a simple yet alluring name, Xochitl is inspired by the color and scent of the passion flower. This colorful, keto-friendly soup blends the classic Mexican style of seasoned chicken, chickpeas and vegetables in an enviable Consommé recipe.
With a simple yet alluring name, Xochitl is inspired by the color and scent of the passion flower. This colorful, keto-friendly soup blends the classic Mexican style of seasoned chicken, chickpeas and vegetables in an enviable Consommé recipe.
Ingredients
2 EA carrot
2 EA zucchini
17.5 OZ / 500 G chicken breast
53 OZ / 1.5 L hot water
1 EA garlic bulb
1 OZ / 30 G cilantro
1 TSP salt
5.5 OZ / 150 G canned chickpeas (strained)
3.5 OZ / 100 G onion
1 EA serrano pepper
Directions
Peel the carrots and zucchini, then cut them into medium-sized cubes. Remove the ends of the vegetables.
Add chicken, garlic bulb, half of the cilantro, water and salt into the mixing bowl. Cook your chicken for 30 minutes / 212°F|100°C / speed 2 / stir. Strain the broth and reserve. Remove garlic bulb and cilantro.
Once the bowl is cooled down, shred the chicken using the turbo mode for 3 seconds.
Add back the broth and carrots, then cook again for 10 minutes / 212°F|100°C / speed 1 / stir. After three minutes, press pause, then add zucchini and chickpeas to the mixing bowl. Resume the cooking process.
While the soup is cooking, finely chop the onion. Cut the serrano chili into thin slices. Finely chop the coriander.
Serve the soup in bowls and garnish with onion, serrano pepper slices, cilantro on top and lime halves on the side. Enjoy your soup!
Recipe Note
TIP:
You can serve it with avocado slices and tortillas too.
