Whole30 Mexican Chicken Soup
Dive into a bowl of bold and nourishing flavor with this Whole30 Mexican Chicken Soup—a healthy twist on a comforting classic! Packed with tender chunks of chicken, vibrant bell peppers, sweet carrots, and aromatic spices, this wholesome soup is brimming with Mexican-inspired flair. A touch of jalapeño adds just the right kick, while lime juice and fresh cilantro lend a burst of brightness that perfectly complements the smoky paprika and cumin. This one-pot wonder is gluten-free, dairy-free, and Whole30-compliant, making it an ideal choice for clean eating. Ready in under an hour and topped with creamy avocado slices, this hearty soup is perfect for meal prep or cozy weeknight dinners.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 4 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 2 medium, sliced carrots
- 1.5 pounds, boneless and skinless, cubed chicken breasts
- 14.5 ounce can diced tomatoes
- 4 cups chicken broth
- 1 small, seeded and diced jalapeño
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup, chopped fresh cilantro
- 1 juiced lime
- 1 sliced avocado
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and sauté until translucent, about 5 minutes.
Stir in minced garlic, red and green bell peppers, and sliced carrots. Cook for another 3-4 minutes until peppers are softened.
Add cubed chicken breasts to the pot. Cook until the chicken is lightly browned on all sides, about 5 minutes.
Stir in the diced tomatoes (with juice), chicken broth, and diced jalapeño. Mix well.
Season the soup with ground cumin, dried oregano, smoked paprika, cayenne pepper, salt, and black pepper.
Bring the soup to a simmer, then reduce the heat to low. Cover and let it cook for 30 minutes until the chicken is cooked through and the flavors have melded.
Remove from heat and stir in lime juice and chopped cilantro.
Serve the soup hot, garnished with avocado slices and additional cilantro if desired.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 5666 mg | 246% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 35.7 g | ||
| Protein | 233.7 g | 467% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3171 mg | 67% | |
*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.
