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Mexican chicken soup -healthy, delicious and Paleo, gluten-free and whole 30 friendly!

This recipe is super easy to make and tastes amazing. My whole family loved this Mexican chicken soup. It’s a great way to sneak in some extra veggies. Plus I love any excuse to use my crock pot. ;)

This soup is very filling and tastes great on a rainy day! I’ve been doing the whole 30 challenge and this is by far one of my favorite recipes I’ve made! I will definitely be making it again!

Mexican chicken soup – whole 30 recipe

Yield: 6-8

Ingredients

  • 1 lb boneless skinless chicken (2-3 large breasts)
  • 1 32 oz container chicken broth
  • 2 (14.5 oz) cans diced tomatoes
  • 1 1/2 cup chopped carrots
  • 1 1/2 cup chopped celery
  • 1 cup chooped onion
  • 1 cup chopped red bell pepper
  • 1 cup chopped cilantro
  • 1 1/2 cup water
  • 1/4 cup tomato paste
  • 2 tsp minced garlic
  • 1 tsp kosher salt
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 lime juiced

Instructions

  1. Combine all ingredients in a crock pot and cook on high for 3-4 hours or low for 6-8. Cook until the chicken shreds easily and the vegetables are tender. Shred chicken and serve immediately.

Notes

Sometimes I'll top with fresh cilantro, avocado and olives.

This recipe makes a great freezer meal. Just place the leftovers in a Ziplock bag and place in the freezer. Thaw and warm before eating.

http://www.iheartnaptime.net/mexican-chicken-soup/

Mexican chicken soup -healthy, delicious and Paleo, gluten-free and whole 30 friendly!

Enjoy!! :)

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Jamielyn Nye is the owner and managing editor of I Heart Nap Time. She aspires to reach women, get their creative juices flowing, and to genuinely inspire. Her unique projects have been featured on many popular websites, including: BHG, Martha Stewart, Fox, ABC, People, Parents and more. When she’s not creating . . . Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.

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