Mexican Chicken Soup


I made a Mexican Chicken Soup inspired by some random recipe I probably found on the internet. But I put my own spin (laziness) on it and created my own version here.

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

Servings: 4



  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, chopped 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.

Did you make this recipe?

Please tag @thecreativecaveman and hashtag #TheCreativeCaveman! Thanks!

Pin this recipe to make it super easy to find later!

File under
Recipe Card powered by Delicious Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.