Last updated February 1, 2019 by Lisa Richards, CNC

Southwestern Soufflé

Southwestern Souffle

Soufflé is a versatile dish that you can eat for breakfast, lunch, or dinner, and its also incredibly easy to make! This Southwestern soufflé has a little bit of spice in it, so might want to cook it down by pairing it with some plain Greek yogurt.

Feel free to change the ingredients however you like, you really can’t go wrong! Soufflés are a wonderful way to use up leftovers or surplus ingredients from other meals. You could very easily adapt this to add some flavors of Mexico, the Caribbean, or any other cuisine of your choosing.

One of the most appealing things about soufflés is that they can be eaten at any time of day. This Southwestern soufflé could be served at breakfast, lunch, or dinner. Whichever meal you choose to serve it, it will give your body a huge, protein-fueled energy boost that will last throughout the day.

Naturally low in carbohydrates, but with lots of healthy fats and proteins, this is a wonderful dish to include in your Candida diet. Try it, and let us know how it goes 🙂

4.25 from 48 votes
Southwestern Souffle
Southwestern Souffle
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 servings
Calories: 195 kcal
Author: Lisa Richards
  • ¼ cup green chilies, roasted, peeled, seeded and chopped
  • 1 cup avocado, cubed
  • 1 cup chicken, grilled or roasted, cubed
  • 4 green onions, thinly sliced
  • 6 eggs
  • cup milk, almond or coconut
  • 1 Tbsp. coconut flour
  • 1 tsp. salt
  • ¼ tsp. pepper
  • Cilantro for garnish
  • Yogurt (optional)
  1. Preheat oven to 325 degrees F (163 degrees C). Brush an 8 inch baking dish with oil, such as coconut or olive.
  2. Scatter diced green chilies evenly in the bottom of the baking dish, then add in layers cubed avocado, cubed chicken and thinly sliced green onions, set aside.
  3. In a large bowl, add eggs, milk, coconut flour, salt and pepper, whisk until frothy.
  4. Slowly pour egg mixture into baking dish over green chilies, avocado, chicken and green onions.
  5. Bake for 30 to 40 minutes or until the edges are set but the soufflé still jiggles a little in the center.
  6. Cool for 20 minutes before serving. Garnish with cilantro, yogurt optional.

Are you finding it difficult to plan your meals on the Candida diet? Our Candida treatment program contains more than 100 recipes that I developed for the Candida diet. I wrote it with Dr Eric Wood, and it contains lots of valuable advice on how to plan your Candida treatment.

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  1. ilana says:

    great ideas for food. I start adopting for every day the suggested diet. I am not sure I got rid of the candida yet, but it is almost two months and it must happen.

    1. Jan Patterson, doTERRA EO Wellness Advocate says:

      Great attitude….keep moving forward!!

  2. Jan Patterson, doTERRA EO Wellness Advocate says:

    Can these recipes be eaten in phase 2-4? So far, day 9, I’m doing very well on this program and I am so thankful. My doTERRA products have kept die-off to a minimum.

    1. Lisa Richards says:

      Yes it can! I’m glad to hear the program is going well 🙂

  3. Jan Patterson, doTERRA EO Wellness Advocate says:

    Is there a printer-friendly version to avoid all the advertisements?

    1. Lisa Richards says:

      Not yet, but we will be updating all the recipes to include a printer-friendly version within the next few weeks.

  4. 5 stars
    This was amazing!! I used almond milk and totally forgot I did until now. Couldn’t tell at all. I added salsa on the side!

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