CHICKEN: Season the 4 large boneless chicken thighs and place them in a skillet over medium-high heat setting. Add about half a cup of water and then cover it with a lid.
SAUTE: Next, place the chopped yellow onions, chopped celery, and olive oil in another skillet or a medium pot. Saute the vegetables until they start getting tender and then add the minced garlic and fresh cut jalapenos.
BOIL: Once the vegetables are cooked, add the water, canned diced tomatoes, cumin, powdered black pepper, cayenne pepper powder, and pink Himalayan sea salt to a medium pot. Bring to a boil and then reduce heat.
TOPPINGS: Prepare your toppings to serve with this delicious keto Mexican chicken soup recipe.
Once the chicken has cooked and the soup base has been prepared, add the cooked chicken to the soup base. You can shred, chop or add whole pieces of chicken to the soup. Let simmer on low heat for 5 – 10 minutes.
Finally, serve the soup in a bowl and add the toppings!