Paleo Mexican Chicken Soup

Warm up with a comforting bowl of Paleo Mexican Chicken Soup, a vibrant and nourishing dish brimming with bold flavors and wholesome ingredients. This gluten-free, dairy-free recipe features tender shredded chicken, fresh veggies like bell peppers, zucchini, and tomatoes, and an irresistible blend of spices, including cumin, smoked paprika, and oregano. The addition of lime juice and cilantro adds a refreshing, zesty twist, making this soup the perfect balance of hearty and light. Ready in just 45 minutes, this one-pot meal is ideal for weeknight dinners or meal prepping. Packed with protein and loaded with nutrients, it’s a delicious way to embrace healthy eating without sacrificing flavor. Perfectly tailored for paleo enthusiasts, this Mexican-inspired soup is sure to become a family favorite!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Stir in the minced garlic, chopped bell peppers, and minced jalapeno. Cook for another 2-3 minutes until the peppers soften slightly.

Step 3

Add the chopped zucchini and diced tomatoes to the pot, stirring to combine with the other vegetables.

Step 4

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.

Step 5

Place the chicken breasts into the pot, making sure they are submerged in the broth. Bring the mixture to a simmer.

Step 6

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.

Step 7

Carefully remove the chicken breasts from the pot and shred them using two forks.

Step 8

Return the shredded chicken back to the pot. Add the lime juice and freshly chopped cilantro, stirring to incorporate.

Step 9

Taste the soup and adjust seasoning if necessary. Serve hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(2505.8g)

Amount per serving	% Daily Value*
Calories	1351.3

Total Fat 48.5g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 372.8mg	0%
Sodium 4946.4mg	0%
Total Carbohydrate 65.0g	0%
Dietary Fiber 17.8g	0%
Total Sugars 32.5g
Protein 165.1g	0%

Vitamin D 0IU	0%
Calcium 350.6mg	0%
Iron 14.5mg	0%
Potassium 3288.2mg	0%

*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.

Source of Calories

Fat: 32.2%

Protein: 48.7%

Carbs: 19.2%