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Killer Mexican Chicken Soup

Mexican Chicken Soup

Mexican Chicken Soup

I have a cold and even with my dulled taste buds, plain chicken soup is just boring. I made a big pot of bone stock with chicken for the dogs and this meal.  So I get the health benefits of bone stock and all the added ingredients in this soup!

Before going low carb, I made this soup with regular red or black beans and corn and served it with tortilla chips. I made this last night and am delighted with how it turned out—not missing carbs one bit!

Recipe for chicken bone broth

Mexican Chicken Soup

1 large yellow onion, diced

1 or 2 cloves garlic minced

Avocado or extra virgin olive oil

3 bell peppers, diced

2 T cumin

1/2 tsp chili powder or more to taste

2 T Coriander

1 Chipotle pepper and sauce

Salt & Pepper

5 cups cup chicken bone broth

1 small cans fire roasted or regular diced tomatoes

1 can black soy beans, drained

12 ounces chicken, diced

Toppings

1 Lime, juice and zest

1 Avocado, diced

Handful cilantro, chopped

4 ounces shredded cheddar cheese

Sour cream or crème fraiche

Directions

    Sauté onions and garlic in olive or avocado oil for a few minutes on a medium low heat until translucent and add peppers, raising temperature to medium high. Cook 10 minutes or until vegetables are softened Add spices and stir for 3 minutes.  Add chicken stock, tomatoes and beans to a boil; reducing heat and simmer for 20 minutes. Add chicken last 5 minutes.

To Serve:

Ladle soup into bowls and top with the cheese, sour cream, avocado, and cilantro, lime zest and juice.

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