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Fresh Mexican Chicken Soup (Paleo)

This Fresh Mexican Chicken Soup is so delicious, fresh, and easy to make for weeknight dinners! This soup is also paleo and healthy!
Paleo, Dairy free, egg free, nut free
Course Main Dish, Main dish/soup, Soup, Soup/Chili, Soup/Main Dish
Cuisine Mexican, Southwest
Keyword dairy free chicken soup, mexican chicken soup, paleo chicken soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 servings
Calories 186kcal
Author Sarah Parker, adapted from a friend's recipe

Ingredients

  • 2 large chicken breasts diced (or 3-4 cups cooked chicken, diced or shredded)
  • 1 tablespoon oil
  • 1 clove garlic
  • 1 teaspoon cumin
  • 1 teaspoon chipotle chili powder
  • 4 cups chicken stock
  • 1 whole avocado chopped
  • 1/2 large onion or green onions, chopped
  • 1 large tomato chopped
  • 1/2 bunch cilantro rinsed and chopped
  • Optional toppings: tortilla chips, poblano peppers tortilla chips, poblano peppers, rice

Instructions

  • In a large soup pot, cook raw chicken over medium heat with the oil, garlic, cumin, and chipotle powder until chicken is cooked through. If you want this recipe to be super-quick, use cooked leftover chicken, turkey, or rotisserie chicken that is shredded or diced.
  • Once the chicken has been cooked, add the chicken stock to the pot and bring to a boil.
  • While the chicken stock is heating up, cut up the avocado, onion, tomatoes, and cilantro and set aside.
  • When the chicken and stock is cooked through, ladle into a bowl and top with tomatoes, onions, avocado, and cilantro. Enjoy!

Nutrition

Calories: 186kcal | Carbohydrates: 10g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 290mg | Potassium: 553mg | Fiber: 2g | Sugar: 3g | Vitamin A: 485IU | Vitamin C: 7.8mg | Calcium: 21mg | Iron: 1.1mg