Paleo Mexican Chicken Soup
Warm up with a comforting bowl of Paleo Mexican Chicken Soup, a flavorful and health-conscious twist on a classic favorite! Packed with vibrant vegetables like bell peppers, zucchini, and tomatoes, this recipe delivers a nutrient-rich medley that dances with bold Mexican-inspired spices, including cumin, smoked paprika, and oregano. Tender shredded chicken is simmered to perfection in a savory broth, while a hint of jalapeño adds just the right touch of heat. A splash of lime juice and fresh cilantro bring a refreshing finish, making this soup irresistibly bright and zesty. Perfectly paleo and naturally gluten-free, this hearty dish is ideal for meal prep or a wholesome family dinner in just 45 minutes. Garnish with extra cilantro for a delicious bowl that’s bursting with flavor! Keywords: Paleo Mexican Chicken Soup, healthy chicken soup recipe, paleo dinner ideas, Mexican-inspired soup, gluten-free soup recipes.
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Recipe Information
Ingredients
- 1 pound chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 medium bell peppers, chopped
- 1 small jalapeno, deseeded and minced
- 1 medium zucchini, chopped
- 2 large tomatoes, diced
- 4 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
Instructions
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, chopped bell peppers, and minced jalapeno. Cook for another 2-3 minutes until the peppers soften slightly.
Add the chopped zucchini and diced tomatoes to the pot, stirring to combine with the other vegetables.
Pour in the chicken broth, then add the ground cumin, smoked paprika, dried oregano, sea salt, and black pepper. Stir well to integrate the spices.
Place the chicken breasts into the pot, making sure they are submerged in the broth. Bring the mixture to a simmer.
Cover the pot and let the soup simmer for about 20 minutes, or until the chicken is cooked through and no longer pink in the center.
Carefully remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken back to the pot. Add the lime juice and freshly chopped cilantro, stirring to incorporate.
Taste the soup and adjust seasoning if necessary. Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 4946 mg | 215% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 32.5 g | ||
| Protein | 165.1 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3288 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
