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Mexican Chicken Soup

This is one of our favourite dishes for Mexican night. With the chicken cooked ahead of time, it is quick to prepare on a weekday. Pure corn tortillas are often found in your freezer section, or you can make your own! Most tortillas labeled corn actually contain wheat and gluten. Serve this soup with a side salad for a complete meal.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course, Soup
Cuisine Mexican


  • 1 Onion  chopped
  • 1 tbsp Coconut oil
  • 3 Garlic cloves  minced
  • 1/2 cup Red pepper

  • 1/2 cup Yellow pepper

  • 1 Jalapeno

    finely chopped
  • 1 1/2 tsp Cumin

  • 1 tsp Chili powder

  • 1/2 tsp Garlic powder

  • 1/2 tsp Sea salt

  • 2 Cooked chicken breasts  cubed or shredded (about 2 cups)
  • 4 cups Vegetable or chicken stock
  • 28 oz can Diced tomatoes

  • 2 - 400mL cans Black beans  drained and rinsed
  • 3 tbsp Tomato paste


  • Place chopped onion with a little water in a soup pot over medium heat. Add coconut oil or ghee.
  • Sauté onion until translucent, about 5 minutes.
  • Add chopped red pepper, minced garlic, spices and salt and sauté a couple of minutes longer.
  • Add chicken, stock, diced tomatoes, black beans and tomato paste. Stir, cover and simmer on low heat for 30 minutes.


Optional Toppings: Cilantro, green or red onion, avocado and toasted corn tortillas (make sure your tortillas don't contain wheat, or make your own!)
Special Note: Once garlic is minced, leave it to sit for 5-10 minutes before adding it to the pot so the enzymes can create more of the beneficial allicin from this ingredient.