Mexican Chicken Soup

12 45 753
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 2
Mexican Chicken Soup
Health Highlights
When you have a bowl of soup in Mexico it will be accompanied with fresh, raw condiments. What a great way to add some nutritional value and flavour


2 thigh(s) Chicken thighs, with skin (organic)
1 cup chopped Carrots
1 squash Acorn squash (cubed)
1 cup White onion (cubed)
2 clove(s) Garlic
1 large stalk(s) Celery (cubed)
1 leaf Bay leaf (whole)
1 dash Sea salt, fine (to taste)
1 avocado(s) Avocado (sliced)
1/4 cup Red onion (diced)
1/4 cup Cilantro (coriander) (chopped)
1 fruit Lime (cut in half)


  1. Fill a stock pot with water and add chicken, carrots, white onion, garlic, bay leaf, squash and celery.  
  2. Bring to a boil and reduce to simmer for 30 minutes.  Season with sea salt, pepper to taste.
  3. Serve soup with all the vegetables, one piece of chicken each, and top with avocado slices, chopped red onion, chopped cilantro, squeeze the lime over top and enjoy!

Nutrition Facts

Per Portion

Calories 753
Calories from fat 427
Calories from saturated fat 99
Total Fat 47 g
Saturated Fat 11.0 g
Trans Fat 0
Polyunsaturated Fat 8.8 g
Monounsaturated Fat 23.3 g
Cholesterol 189 mg
Sodium 482 mg
Potassium 2083 mg
Total Carbohydrate 52 g
Dietary Fiber 16.5 g
Sugars 10.5 g
Protein 38 g

Dietary servings

Per Portion

Fruit 0.5
Meat 2.1
Vegetables 7.1

Energy sources