Mexican Twist Chicken Soup


Last weekend I roasted two whole chickens, and a couple of days later I made gelatin rich bone broth with the carcasses. It was time to use that broth and make some soup, but with the weather being so hot I was looking for a twist on my normal chicken soup recipe. Here’s the result:


Mexican Twist Chicken Soup
Serves: ~ 10
The fresh, summary toppings of this soup make it a great addition to your warm weather menus.
  • 3 to 4 lbs. chicken thighs
  • 1 Tbsp. chili powder
  • 4 limes (zest of 1, juice of 3 (divided), 4th for garnish)
  • 8 - 10 cups chicken broth (preferably homemade)
  • 2 Tbsp coconut oil
  • 1 yellow onion, diced
  • 7 small to med. carrots, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño pepper, seeds removed, diced
  • 1 bunch chard (about 5 large leaves), chopped
  • 2 avocados, diced
  • 2 cups cherry tomatoes, halved
  • 5 green onions, chopped
  • ½ cup chopped fresh cilantro
  • Sriracha sauce to taste (such as PaleoChef brand)
  • Salt and pepper to taste
  1. Add chicken thighs to a 4 to 6 quart slow cooker. Mix the chili powder with juice from 2 limes and pour over the chicken. Set slow cooker on low for 6 hours. When cook time is up, shred the chicken with 2 forks. This step can be done a day or two in advance, or on the same day you plan to cook your soup.
  2. In a large stock pot, heat chicken broth to a simmer.
  3. In a large saute pan, heat coconut oil over medium to medium-high heat. Add diced onion and cook for about 5 minutes, stirring occasionally.
  4. Add carrots, peppers and jalapeño to the pan and continue to cook another 4 - 5 minutes.
  5. Season with a dash of salt and pepper and add the chopped chard, cooking 3 - 4 more minutes, also stirring occasionally.
  6. While veggies are finishing up, add the shredded chicken (and juices) to the simmering broth and gently stir.
  7. Once the veggies are tender and still vibrant in color add them to the stock pot as well.
  8. Add the zest of one lime, the juice of one lime and season with salt and pepper to taste.
  9. Stir and let simmer for 5 minutes.
  10. Ladle soup into individual bowls and top with diced avocado, sliced cherry tomatoes, green onions, fresh cilantro and sriracha sauce.
Squeeze a splash of fresh lime and spice it up to your liking. This is a great soup to make extra of and freeze for later.



The morning of, I threw some chicken thighs in the slow cooker with lime juice and chili powder because it’s such an easy way to get moist shredded chicken. I had also washed, chopped and diced the veggies I was going to use in the early afternoon before chauffeuring my boys around for their afternoon activities. That way it was quick and easy to throw together when we returned back home.



The fresh toppings on this soup made it a fun summer dish. Each of us used a different amount of sriracha sauce to spice it up based on personal preference. The boys loved the addition of avocado and being able to squeeze their own fresh lime. “Mommy, this is a great dinner!”



Leftovers the next day tasted even better! The flavors had more time to intensify and mesh. Yum!



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