Paleo Mexican Soup Recipe

Name: Paleo Mexican Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole chickens; 4 sweet potatoes; 1 pint grape (or cherry) tomatoes; 2 Bell Peppers (I used red); 1/2 bunch Cilantro; 2 large Onion; Avocados (optional); use the following spices in equal parts to taste (I used roughly 1.5 tbs):; Onion Salt; Garlic Powder; Curry; Crushed Red Pepper; Dried Cilantro

Servings: persons

2 whole chickens
4 sweet potatoes
1 pint grape (or cherry) tomatoes
2 Bell Peppers (I used red)
1/2 bunch Cilantro
2 large Onion
Avocados (optional)
use the following spices in equal parts to taste (I used roughly 1.5 tbs):
Onion Salt
Garlic Powder
Curry
Crushed Red Pepper
Dried Cilantro

1
Boil your whole chickens (about 30-40 minutes) and season to taste. I use extra garlic and cilantro for this.
2
While the chicken is boiling, dice your vegetables. Saute onion and bell peppers in a pan and set aside.
3
Remove chickens and add sweet potatoes to the broth made while cooking the chicken. Allow to boil until the potatoes are tender (About 15 minutes).
4
Peel and discard the skin of the chicken and shred the meat. You should just be able to use a fork to shred it right off of the bones.
5
Once the potatoes are tender add the chicken, remaining vegetables, and spices to the broth. Simmer on low for about 20 more minutes.
6
Dice some avocado and throw it on top if that's your kinda thing

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 whole chickens, 4 sweet potatoes, 1 pint grape (or cherry) tomatoes, 2 Bell Peppers (I used red), and more.

Yes, Paleo Mexican Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paleo Mexican Soup

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