Mexican Chicken Soup

Inspired by Paleo Comfort Food’s recipe, Chicken Tortilla-less Soup, I made Mexican Chicken Soup. I’m loathe to call it the same as theirs because I didn’t exactly follow instructions. As usual.

But I did use my homemade stock from yesterday’s chicken. Woohoo – two meals, and counting.


  • Chicken that I collected from what was left after Sunday’s roast (probably the equivalent of about 2 chicken breasts, if you’re following along at home…)
  • 2 onions – diced
  • 5 cloves of garlic – minced
  • tablespoon of cumin seeds
  • 10 slices of jalapeño peppers outta a jar of pickled jalapeño peppers
  • 2 handfuls of sliced up frozen yellow, green and red peppers. (You really should use 2 fresh peppers – one yellow and one red. Or whatever combination. You know, do as I say, not as I do!)
  • 1.25 litre of chicken stock (this was fresh at least!!!)
  • 1 can of chopped tomatoes
  • 3 tablespoons of lime juice (Yes, I used the lime juice from a plastic lime – I’m so crap)
  • 2 tablespoon of cilantro (Uh, yeah, I used the convenient stuff from a jar. You should probably use a bunch of fresh stuff.)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • Half an avocado


  1. Shred your leftover chicken. Or bake, grill, cook, roast, whatever your chicken breasts and then shred them.
  2. Melt butter and olive oil together in large pan. And cook your onions until translucent.
  3. Add cumin seeds and cook for about a minutes then throw in the garlic, (frozen) peppers and sliced (jar’d) jalapeños. Cook this all about for about 5 minutes.
  4. Add your chicken stock and chopped tomatoes and bring to a boil.
  5. Take out about half of the veg (and some of the liquid) and liquidize it in a blender or using a hand blender.
  6. Pour it back in and add your chicken, cilantro and lime juice and continue to cook for a bit.
  7. Chop up the avocado for a garnish. Yum! Just like croutons – but green. And soft. And.. all right. Nothing like croutons whatsoever.

Author: torie

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