Mexican Chicken Soup

18 40 641
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 4
Mexican Chicken Soup
Health Rating


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)
1 can(s) (13oz) Diced tomatoes, canned
3 clove(s) Garlic (minced)
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.



are a great source of protein and fiber, which helps to promote healthy digestion! 

Nutrition Facts

Per Portion

Calories 641
Calories from fat 290
Calories from saturated fat 76
Total Fat 32 g
Saturated Fat 8.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.0 g
Monounsaturated Fat 15.1 g
Cholesterol 63 mg
Sodium 2040 mg
Potassium 1440 mg
Total Carbohydrate 50 g
Dietary Fiber 18.3 g
Sugars 3.2 g
Protein 37 g

Dietary servings

Per Portion

Meat 1.0
Meat Alternative 0.6
Vegetables 3.2

Energy sources

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