Mexican Chicken Soup (Primal)

I am loving coming up with new ideas for soups for my weekly lunches. I love soup because you can load it down with vegetables and meat and usually expand the volume even further by adding beans of some sort! Beans are not technically paleo, but, I am not strict paleo. I allow some beans in moderation as well as other non-100 percent paleo items (peanut butter isn’t paleo, goat milk isn’t paleo, neither is rice or oats but I eat those multiple times a week!).  My main goal is to get adequate protein, carbs and veggies! This soup is exactly that and it won’t break the bank.

To make this easy, delicious, soul warming recipe you will need:

  • 6 chicken breasts
  • 1 white onion, diced
  • 1 red bell pepper, (organic if possible) diced
  • 1 green bell pepper, (lesser sweet bell peppers don’t have to be organic) diced
  • 5 garlic cloves, minced
  • 1 pack cherry tomatoes, (preferably organic) sliced in half
  • 4-5 sweet potatoes, chopped into cubes
  • 2 cans drained, rinsed kidney beans
  • 1 32 ounce container of bone broth (or low sodium chicken stock; preferably organic)
  • Cilantro, for garnish
  • 1/2 lime
  • Spices: sea/pink salt, black pepper, cumin (lots), chili powder (lots), paprika and cinnamon


Heat some coconut oil in a large pot and add your garlic and onions. Stir until translucent before adding your peppers. Stir everything together and add some cumin, chili powder, sea salt and pepper (about 1-2 tablespoons cumin and chili powder). Next add your tomatoes, bone broth, and a few cups extra of water. Put your chicken breasts in the pot next along with kidney beans (drained and rinsed) and bring to a boil. Reduce heat to medium and simmer for about 2.5 hours – three hours.

While this is cooking, prep your sweet potatoes. Preheat oven to 425 and toss them in either coconut oil or olive oil, paprika, cinnamon and pink salt and roast them for 30 minutes (tossing them once halfway).  Remove from oven and let cool.

Now your soup should be ready to remove the chicken and place in a large bowl to shred with two forks. It should shred very easily since it has been simmering for hours! Put your chicken back in the pot along with the sweet potatoes, cilantro, and lime. Stir it all together and it’s now ready to eat!  Do a quick taste test to make sure you don’t need any more salt or pepper or for extra spice, red pepper flakes!

Serve with FRESH AVOCADO slices! This meal makes about 8 servings. Enjoy this deliciousness!



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