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Mexican Chicken Soup (Paleo, Gluten Free, Whole30)

Mexican Chicken Soup (Paleo, Gluten Free, Whole30)

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All right, I’ve gotten requests for this one!  So, here it is.  The most delicious Paleo 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!

How to make Mexican Chicken Soup

Ingredients

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

Instructions

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

(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.

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

Cubed Sweet Potatoes

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.

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


Use a large saucepan (this is the pan you will use to cook your soup!), and heat up your butter in medium heat.

Add your sliced onions and minced garlic and sauté.

Sautéing Onion Slices


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!

While we wait, slice your avocado in to 4 pieces.  Here’s an article on how.  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!

Once it starts simmering, add the chicken you removed from the rotisserie chicken.

Add tomatoes, lime juice, and the sweet potatoes you cooked.

Right before serving, add cilantro and avocado!

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Paleo Mexican Chicken Soup
Mexican Chicken Soup

The Best Mexican Chicken Soup (with Avocado, Cherry Tomatoes, and Sweet Potatoes)

Ingredients

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

Instructions

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

(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.

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

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.

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.

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.

Once it starts simmering, add the chicken you removed from the rotisserie chicken.

Add tomatoes, lime juice, and the sweet potatoes you cooked.

Right before serving, add cilantro and avocado!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 458Total Fat: 32gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 132mgSodium: 1387mgCarbohydrates: 17gFiber: 6gSugar: 5gProtein: 30g

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Looking for more delicious soup ideas? Check out these delicious ones! Or it’s more Paleo Mexican recipes you’re craving – I recommend my Paleo Steak Fajitas Marinade here!

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STACEY CRAWFORD

Saturday 5th of May 2018

Looks yummy! I just love Mexican food! Happy Cinco de Mayo, Tina :)

Melissa @Real Nutritious Living

Thursday 3rd of May 2018

So many wholesome ingredients! This sounds great!

ChihYu

Thursday 3rd of May 2018

love this recipe. So simple and delicious. YUM !

Katja

Wednesday 2nd of May 2018

What a yummy and easy soup. Nothing beats a good chicken soup- especially with a bit of Mexican flavor.

Irena

Tuesday 1st of May 2018

Looks simple yet delicious and full of nutrients. Perfect for a weeknight dinner, eh?

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