Mexican Chicken Soup

18 40 591
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 4
Mexican Chicken Soup
Health Highlights


2 cup Tortilla chips (or Homemade Rice Chips)
1 tbsp Coconut oil (or olive oil)
1 medium Yellow onion (diced)
1 medium pepper(s) Jalapeno pepper (seeded)
3 clove(s) Garlic (minced)
1 can(s) (13oz) Diced tomatoes, canned
4 cup Bone broth, Organic
1 can (15oz) Black beans, canned (drained and rinsed)
2 cup shredded Chicken, cooked
1/2 whole lime(s) Lime juice (fresh)
1 tbsp Chili powder
2 tsp Cumin
2 tsp Sea Salt (or to taste)
1 dash Black pepper (or to taste)
1 tsp Paprika, smoked
1/2 tsp Cayenne pepper
1/2 cup Cilantro (coriander) (chopped)
2 avocado(s) Avocado (for serving)


1. If you’re making the Rice Crisps just for this dish, cut into strips instead of triangles, before baking.

2. Heat oil in a large pot. Sauté onion and jalapeño for a few minutes. Add garlic and sauté. Add garlic and sauté another couple minutes.

3. Add broth, tomatoes, beans, chicken, lime, and spice. Bring to a boil then simmer for a few minutes. Season more, if needed.

4. Top with fresh cilantro, chunks of avocado and coconut yogurt. Top with fresh salsa, if you like.

Nutrition Facts

Per Portion

Calories 591
Calories from fat 288
Calories from saturated fat 74
Total Fat 32 g
Saturated Fat 8.2 g
Trans Fat 0 g
Polyunsaturated Fat 5.9 g
Monounsaturated Fat 15.1 g
Cholesterol 54 mg
Sodium 2066 mg
Potassium 1441 mg
Total Carbohydrate 50 g
Dietary Fiber 18.4 g
Sugars 3.5 g
Protein 35 g

Dietary servings

Per Portion

Meat 1.0
Meat Alternative 0.6
Vegetables 3.2

Energy sources