Mexican Chicken Soup



  • 2 Tbsp coconut oil (or other healthy oil)
  • 2 small onions, diced
  • 4 cloves of garlic, diced
  • 2 tsp cumin
  • 2 tsp oregano
  • 2 Tbsp fresh cilantro
  • 2 4oz cans organic green chilis
  • 4 cups chicken broth (organic or make your own)
  • 1/8 tsp white pepper (more if you like it spicy…be careful, this stuff if STRONG)
  • 2 cups shredded chicken
  • 1/4 cup coconut milk or (optional)
  • fresh cilantro for garnish
  • avocado for garnish
  • sea salt to taste (depending on the saltiness of your broth, you may or may not need this)


  • In a skillet, saute the onion and garlic in the coconut oil for about ten minutes or until the onions are translucent.
  • Add the chilis, cumin, pepper, oregano, and chopped cilantro to the skillet and saute for 3 more minutes.
  • In a large pot, combine chicken broth with contents of the skillet.
  • Simmer for 30 minutes, covered.
  • Add chicken to the pot and simmer, covered for another 30 minutes.
  • Put the soup into individual bowls, add more white pepper to taste (if desired), and garnish with avocado and cilantro.
  • Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s