Mexican Chicken Soup

The Best Mexican Chicken Soup!

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All right, I’ve gotten requests for this one!  So, here it is.  The most delicious Mexican Chicken Soup!  I originally stumbled upon a recipe for this from Paleo Diet Lifestyle.  However, I’ve since made it many many times (cause it’s so good!) and tweaked it here and there and now it’s an adaptation.  For example, instead of buying store bought broth and finding roasted chicken laying around – I make this by purchasing a rotisserie chicken!

Mexican Chicken Soup
Mexican Chicken Soup

Yield: Serves 4

Ingredients:
  • 1 rotisserie chicken
  • 4 cups of chicken broth (if not making it with soup)
  • 1/2 onion
  • 1 cup of cherry tomatoes
  • 1 avocado
  • 4 cloves of garlic
  • 1 sweet potato
  • 4 tbsp butter
  • Fresh cilantro
  • Lime juice (half a lime)
  • Salt and pepper, as desired
Mexican Chicken Soup Ingredients

Mexican Chicken Soup Ingredients

Instructions

1.  Remove the meat from your rotisserie chicken.  You can keep some meat on the bones if you are planning to make the chicken broth from the carcass.

2.  (If you aren’t making the broth from this rotisserie chicken, skip to the next step!)  To make the chicken broth, place the carcass in whatever pot fits it and cover with water.  You can add some onions, celery, and carrots in here if you would like.  Cover with water and bring to a boil.  Once it boils, let it simmer for about 90 minutes.

3.  After you have your broth ready, cut your sweet potatoes in to cubes.

Cubed Sweet Potatoes

Cubed Sweet Potatoes

4.  Throw the sweet potatoes in to a pot of boiling water for 15-20 minutes.  Do step number 5 while you wait.  Once it is done, drain the water and place it to the side until you add it in the soup later.

5.  While that is heating up, cut your cherry tomatoes in half, slice your onions, mince your garlic, and chop your cilantro.  Place them aside.

Chicken and Halved Cherry Tomatoes

Chicken and Halved Cherry Tomatoes

6.  Use a large saucepan (this is the pan you will use to cook your soup!), and heat up your butter in medium heat.
7.  Add your sliced onions and minced garlic and sauté.

Sautéing Onion Slices

Sautéing Onion Slices

8.  Now, add 4 cups of the chicken broth you made (or didn’t make)!  Wait for it to simmer, and do the next step while waiting!

9.  While we wait, slice your avocado in to 4 pieces.  If you’ve never done this before, here’s a good way to cut it in half and also to remove the pit. Follow steps 1-5.  It’ll be easier if you use a sharp and heavier knife to remove the pit.)  To keep the avocados from browning (it naturally does this if you keep it out too long), soak it in some ice water.

Keeping avocados from browning!

Keeping avocados from browning!

10.  Once it starts simmering, add the chicken you removed from the rotisserie chicken.
11.  Add tomatoes, lime juice, and the sweet potatoes you cooked.

12.  Right before serving, add cilantro and avocado!

Added Cilantro in Mexican Chicken Soup

Added Cilantro

The Best Mexican Chicken Soup!

The Best Mexican Chicken Soup!

Ingredients

  • 1 rotisserie chicken
  • 4 cups of chicken broth (if not making it with soup)
  • 1/2 onion
  • 1 cup of cherry tomatoes
  • 1 avocado
  • 4 cloves of garlic
  • 1 sweet potato
  • 4 tbsp butter
  • Fresh cilantro
  • Lime juice (half a lime)
  • Salt and pepper, as desired

Instructions

  1. Remove the meat from your rotisserie chicken. You can keep some meat on the bones if you are planning to make the chicken broth from the carcass.
  2. (If you aren't making the broth from this rotisserie chicken, skip to the next step!) To make the chicken broth, place the carcass in whatever pot fits it and cover with water. You can add some onions, celery, and carrots in here if you would like. Cover with water and bring to a boil. Once it boils, let it simmer for about 90 minutes.
  3. After you have your broth ready, cut your sweet potatoes in to cubes.
  4. Throw the sweet potatoes in to a pot of boiling water for 15-20 minutes. Do step number 5 while you wait. Once it is done, drain the water and place it to the side until you add it in the soup later.
  5. While that is heating up, cut your cherry tomatoes in half, slice your onions, mince your garlic, and chop your cilantro. Place them aside.
  6. Use a large saucepan (this is the pan you will use to cook your soup!), and heat up your butter in medium heat.
  7. Add your sliced onions and minced garlic and sauté.
  8. Now, add 4 cups of the chicken broth you made (or didn't make)! Wait for it to simmer, and do the next step while waiting!
  9. While we wait, slice your avocado in to 4 pieces. If you've never done this before, here’s a good way to cut it in half and also to remove the pit. Follow steps 1-5. It’ll be easier if you use a sharp and heavier knife to remove the pit.) To keep the avocados from browning (it naturally does this if you keep it out too long), soak it in some ice water.
  10. Once it starts simmering, add the chicken you removed from the rotisserie chicken.
  11. Add tomatoes, lime juice, and the sweet potatoes you cooked.
  12. Right before serving, add cilantro and avocado!
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http://ohsnapletseat.com/2013/05/06/the-best-paleo-mexican-chicken-soup/

  • author's avatar

    By: Tina

    Tina is a foodie that loves eating deliciously and healthily. Having grown up in an Asian household in Atlanta, she loves creating and eating both Asian and American cuisine. Tina is the main blogger of Oh Snap! Let’s Eat! and Paleo in Atlanta. Read more…

  • author's avatar

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