The Keto Diet Cookbook: 140+ Flexible Meals for Every Day by Leanne Vogel

Author:Leanne Vogel [Vogel, Leanne]
Language: eng
Format: epub, azw3, pdf
Publisher: Victory Belt Publishing
Published: 2019-04-08T22:00:00+00:00

1 (14½-oz/410-g) can fire-roasted whole tomatoes

1½ cups (355 ml) chicken bone broth

1 cup (240 ml) full-fat coconut milk

1 tablespoon apple cider vinegar

1 teaspoon ground cumin

1 teaspoon dried oregano leaves

1 teaspoon paprika

¾ teaspoon finely ground sea salt

1 cup (140 g) shredded cheddar cheese (dairy-free or regular) (optional)

2 medium Hass avocados, peeled, pitted, and sliced (about 8 oz/220 g of flesh)

Handful of fresh cilantro leaves

1. Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and bell pepper and sauté until fragrant, about 5 minutes.

2. Add the chicken, tomatoes, broth, coconut milk, vinegar, cumin, oregano, paprika, and salt. Stir to combine, cover, and bring to a light simmer over medium-high heat. Once simmering, reduce the heat and continue to simmer for 15 minutes, until the chicken is cooked through and the bell peppers are soft.

3. When the soup is done, divide evenly among 4 bowls. Top each bowl with ¼ cup (35 g) of the cheese (if using), one-quarter of the avocado slices, and a sprinkle of cilantro.

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