Mexican Chicken and Vegetable Soup

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This is a spicy and tangy Mexican style soup full of antioxidants, high in protein and healthy fats.


1 Chicken Breast
1.5 Quarts Vegetable Stock
4 Cups Kale Chopped
1 Medium Sweet Potato Chopped
1/2 Cup Red Onion Diced
1/2 a Medium Jalapeno Sliced
2 Stalks Chopped Celery
1/2 Cup Halved Grape Tomatoes
1 Small Turnip Sliced Thin
Handful of Cilantro, for garnish
Fresh Lime or Lemon Wedge
Avocado, for Garnish
3 Tbsp Cumin
2 Tbsp Chili Powder
2 Tbsp Paprika
1 Tbsp Garlic, minced


 Boil the Chicken Breast in vegetable stock with seasonings.
Once cooked and tender, allow to cool and shred chicken with a fork.
Set aside.
Meanwhile, Saute the sweet potato, red onion, celery and jalapeno in 2 tablespoons olive oil and garlic until beginning to soften.
Add sauteed vegetables to vegetable stock and cook on medium heat.
Add tomatoes, turnip, and kale. Allow to cook 30 minutes.
Return chicken to pot.
Garnish with cilantro, fresh lime and avocado.

Makes 8, 1 cup servings

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