I felt slightly under the weather and really wanted some tasty, comforting food. This Best Mexican Chicken Soup dish is inspired by an original Mexican chicken soup recipe that I first tasted in 2015 and since then had made many times the non-paleo version. I have to say that it is not really like the original, and yet it is just as tasty and comforting to our soul.
The Best Mexican Chicken SoupPrint Recipe
- 4 split (2 whole) chicken breasts, minced
- Olive oil or Ghee if you prefer
- Kosher salt and freshly ground black pepper
- 2 cups chopped onions (2 onions)
- 1 cup chopped celery (2 stalks)
- 2 cups chopped carrots (4 carrots)
- 4 large cloves garlic, chopped
- 2½ quarts chicken stock, preferably homemade
- 1 (28-ounce) can whole tomatoes - I only had fire-roasted tomato, crushed
- ½ teaspoon of Cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- ¼ to ½ cup chopped fresh cilantro leaves, optional
- 2 tablespoons of coconut flour or anything to give the soup more body.
1. Preheat the oven to 350°F and put the minced chicken breasts up onto a pan. Dry with a paper towel and then rub with olive oil and sprinkle with salt and pepper. Then roast the chicken for about 40 minutes. Take the chicken out to cool and when it is ready to be touched, remove the skin and bones. Shred or cut up the meat. Set aside.
2. Heat a big pot with 2-3 tablespoons of olive oil or ghee over medium heat.
3. Add the onions, celery, and carrots. Stir for 10 minutes or until the onions start to brown.
4. Add the garlic and cook for 30 seconds. (garlic can burn easily).
5. Add the chicken stock, canned tomatoes, cayenne, cumin, and coriander.
6. Bring to a boil. Then add salt, pepper to taste and the cilantro, if using.
7. Mix the coconut flour with some cold water and then put the paste into the mixture.
8. Bring the soup to boil. Then lower the heat and simmer for 30 minutes.
9. Finally, add the chicken and final seasoning to taste. Enjoy!