Mexican Chicken Soup Recipe

5 from 1 vote

A simple Mexican chicken soup recipe. The fresh ingredients like cherry tomatoes and cilantro make it a perfect soup to enjoy in the summer time.

Course Soup

Cuisine Mexican

Keyword chicken, mexican, soup

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 521kcal

Cost 10

In a medium saucepan over medium-high heat, bring some water to a boil and add the cubed sweet potatoes. Cook for about 10 minutes until the sweet potato is tender. Drain the water and set the sweet potatoes aside for later use.
1 medium sweet potato
In a large saucepan over medium-high heat, combine the cooking fat with the olive oil. Once melted, add the onions to sauté. Cook until the onions are translucent, about 7 minutes. Be sure to stir frequently to prevent the onions from burning.
2 tablespoon Paleo cooking fat, ½ onion, 2 tablespoon extra-virgin olive oil
Add the garlic, cumin as well as salt, and pepper to the pot. Mix well and cook for another minute.
4 cloves garlic, ¼ teaspoon ground cumin, Sea salt and freshly ground black pepper to taste
Add the chicken stock to the pan and bring to a simmer. Once simmering, add in the shredded chicken, followed by the tomatoes, lime juice, cooked sweet potatoes, and cilantro. Immediately remove from the heat. Allow the soup to sit for at least 5 minutes prior to serving to allow the flavors some time to blend.
4 cups chicken stock, ½ roast chicken, 1 cup cherry tomatoes, juice of ½ lime, 2 tablespoon fresh cilantro
Serve warm, topped with avocado slices.
½ ripe avocado