- 1 jar chicken bone broth
- 250ml of water
- 2 chicken drumsticks
- 1 green pepper
- 200 grams of diced tomatoes
- Mexican spices (without additives)
- 125 grams of crème fraîche
- Half an avocado
Boil the chicken drumsticks in the chicken bone broth, water and Mexican herbs to taste for 10 minutes.
Meanwhile, cut the green pepper into strips. After 10 minutes, remove the chicken drumsticks from the water and remove the chicken from the bones.
Add the chicken, bell pepper and diced tomatoes to the water and let it simmer for 10 minutes on low heat.
In a small bowl, mix the crème fraîche with a few tablespoons of the water so that it does not curdle and add it whole to the soup.
Season the soup further with salt and pepper. Serve the soup with the avocado.
Macros per ¼:
349 kcal | 5.3 grams of carbohydrates | 22.7 grams of fat | 28.9 grams of protein
Melanie | KETO lifestyle
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