Mexican Chicken Soup [Paleo]


Mexican chicken soup.

So by request (OMG I never get “requests”), I am posting the recipe for Mexican Chicken Soup, which is an amazing winter warmer (but I’d eat it year-round, really).

It’s an amendment of PaleOMG’s “Chicken Tortilla Soup”, and will burn your mouth a lot less (between you and me, Juli can take some spice!) and doesn’t have plantain chips, etc.

Serves: 4 for one meal (or in our case, the 2 of us twice!)

Ingredients – for the chicken
3-4 boneless chicken breasts
1 tbsp cumin
2 tsp cayenne
2 tsp garlic powder (or what I did, a large squeeze of tubed garlic puree paste)
Salt and pepper to taste
1 tbsp olive oil

Ingredients – for the soup
2 tbsp olive oil
2 garlic cloves, minced (or a good 2 tbsp of tubed garlic puree paste)
1 onion, diced
2 peppers (capsicums) – I used 1 red, 1 yellow
1 can diced tomatoes
2 tsp cumin
1 tsp garlic powder (or remove if you have used the tubed garlic paste)
Salt & pepper
900ml chicken stock (I used 3 cubes of OXO)
Juice of 2 limes
Chopped coriander, to garnish
Sliced avocado, to garnish


  1. Preheat oven to 190C (I used 180C for fan-forced)
  2. Place chicken on a parchment-lined baking tray.  Pour on some olive oil and rub it all over.  Also, if you are using the garlic puree paste instead of the garlic powder, squeeze this on each breast and rub it in now, because if you try and mix it with the powdered ingredients, you’ll get a weird solid paste… stuff that won’t really work!
  3. Sieve the spices together then dust over the chicken on both sides, rubbing in a little if you can.
  4. Bake for 20-30 minutes.  Once cooked use two forks to shred the chicken into pieces.
  5. While your chicken is baking, get your soup ready.  Heat 2 tbsp of olive oil in a large pot over medium-high heat, then add your minced garlic or garlic paste.
  6. Don’t leave it too long as garlic burns up rather quickly! Add your onions and peppers and mix around to coat them in the garlic.
  7. Once your onions become translucent, pour in your canned tomatoes and the rest of your spices and mix together.
  8. If like me, you have done this part rather too quickly and your chicken is not ready yet, you may need to put on the lid and turn off the stove until the chicken is cooked and is ready to add.
  9. Then add your chicken and chicken stock to the pot.
  10. Simmer on a low heat for 30 minutes.
  11. When it has finished simmering, add your lime juice and salt and pepper if you wish.
  12. Add your soup to a bowl and garnish with coriander and sliced avocado.


And check out Juli’s site, PaleOMG, for more amazing Paleo recipes.



3 thoughts on “Mexican Chicken Soup [Paleo]

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