Mexican Chicken and Vegetable Soup

After the big shift in weather last week, my kiddos have come home from school with all the sniffles and allergies.  I love to incorporate my affection for Mexican food with a veggie-rich soup my whole family will enjoy!  Mexican flavors have always been my weakness!  Savory tacos, spicy guacamole, chunky salsas…  I could eat it every day of the week (and sometimes do!).  The flavor combination of onions, garlic, peppers, carrots, cilantro, tomatoes and oregano make for the most flavorful broth.  This soup is packed with vitamins from leafy greens, lean protein from the ground chicken, and healthy fats from the yummy avocado on top!  Fueling our bodies with real, whole foods helps us to build up our immune systems to fight the cold bugs that get passed around during this time of year.  When all of these nutritious ingredients come together, they taste wonderful and make you feel wonderful too!  My kids love the flavor of this broth and don't feel like I'm pumping them full of vitamins. You can make this soup ahead of time and let it sit in the slow cooker, or prepare it 30 minutes before dinner time on your stovetop!  It is gluten and dairy free, yet soooo comforting on a cold day. I like to serve it with a cheese quesadilla on the side to sop up any extra broth!

Mexican Chicken and Vegetable Soup 

Serves 4

Ingredients:

  • Avocado or olive oil
  • 1 onion, diced
  • 1 carrot diced
  • ¼ cup poblano peppers, finely chopped
  • 1 red bell pepper, diced
  • 3 cloves of garlic, minced
  • 1 tsp cumin
  • 2 tsp chili powder
  • 1 tsp oregano
  • 1 can diced tomatoes
  • 1 can black beans
  • 1 lb ground chicken
  • 32 oz organic chicken broth
  • 2 cups chopped greens (kale, chard or spinach)
  • ½ bunch chopped cilantro + more for garnish
  • 1 avocado

Directions:

  1. Heat a large stock pot to medium heat and add 1 Tbsp avocado oil.
  2. Once oil is heated, add onions and carrots.  Cook until onions are translucent and lightly browned.
  3. When onions are cooked through, add diced poblano and red peppers.
  4. Once softened, add the garlic and cook until tender, making sure not to burn.
  5. Add cumin, chili powder and oregano and toss to coat.  Transfer to a separate plate.
  6. Add 1 Tbsp avocado oil and ground chicken to the pot.  Brown the meat.
  7. Return the sauteed veggies to the pot.  Add diced tomatoes, beans and chicken broth/stock.  Salt and pepper to taste.
  8. Bring pot to a boil, once boiling turn heat down add greens and simmer for 10 minutes.
  9. Add cilantro and stir. Heat for another 5 minutes.  Serve with sliced avocado on top!
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