📍 Where this dish comes from: Ancash (Huaraz) · Cordillera Blanca
Discover the history of this region →
Discover the history of this region →
A vibrant, cilantro-forward chicken soup traditionally made with rice, given a keto makeover with cauliflower rice while keeping its signature green color.
What You’ll Need
Servings: 4 servings
Calories: 290kcal
Ingredients
- 1.5 lb bone-in chicken thighs
- 6 cups chicken broth
- 1 cup packed cilantro
- 2 cloves garlic
- 1 small onion diced
- 1 tbsp aji amarillo paste
- 2 cups cauliflower rice
- 1 cup diced zucchini
- Salt and pepper
- Lime wedges, for serving
Instructions
- Simmer the chicken in the broth until cooked through, about 25 minutes, then remove and shred, returning the bones to the pot to keep simmering.
- Blend the cilantro, garlic, and a cup of the broth until smooth.
- Sauté the onion in a separate pot, stir in the aji amarillo, then add the strained broth, cilantro purée, cauliflower rice, and zucchini.
- Simmer for 10 minutes.
- Return the shredded chicken to the pot and heat through.
- Serve with lime wedges.
Nutrition
Serving: 1serving | Calories: 290kcal | Protein: 30g | Fat: 14g | Fiber: 2g
Tried this recipe?Let us know how it was!
Health Benefits
- Cauliflower rice keeps the classic texture and color while cutting the carbs dramatically.
- Shredded chicken provides lean protein throughout the bowl.