Paleo Chicken Soup: Sizzling with Spice

Natalie Perry | Perry's Plate

This salsa verda chicken soup combines a number of Mexican flavors and makes for a sizzling Paleo meal. Stir up a bowl tonight!

Grilled Chicken & Salsa Verde Soup Picture

In my sausage and cauliflower rice posting, I talked about how versatile this vegetable is in removing grains from a meal, and recently I tried to disguise cauliflower in a green pozole-type soup in place of the hominy.

My kids get a kick out of hominy, or "giant corn," as they call it. I was afraid they might pick out the cauliflower once they figured out mom tried to trick them, but they ate it. Without complaining, even. And I give all the credit to the salsa verde that flavors the soup so well.

Grilled Chicken & Salsa Verde Soup Photo

Salsa verde is one of my most favorite things in the whole world, and I think the cauliflower did a decent job replacing the hominy!

Many of the ingredients in this soup need lots of preparation, but you can do all of it ahead of time. Yep, all of it -- grilling and prepping the poblanos, the chicken and dicing all of the vegetables. It comes together really quickly after that!

    4 Servings

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 2 jalapeño peppers, seeded and minced
  • 1 teaspoon ground cumin
  • 1 cup fresh cilantro, chopped, divided
  • 3 poblano peppers, grilled, peeled, seeded and chopped
  • 2 quarts chicken stock, divided
  • 3 chicken breasts, grilled, chopped
  • 3 carrots, peeled and diced
  • 1/2 head cauliflower, chopped into 1/2-inch pieces
  • 2-3 medium limes
  • salt
  • 1/4 cup corn flour, optional

Directions

  1. Heat the oil in a large pot over medium-high heat.
  2. Add the onion, garlic, and jalapeño.
  3. Saute until soft, about 3-4 minutes. Add cumin, 1/2 of the cilantro, pobanos, and 1 quart of chicken stock. Bring to a simmer and let it cook for about 5 minutes.
  4. Blend using an immersion blender or transfer to a blender in batches to blend.
  5. Once pureed, add the chicken, carrots, cauliflower and 2 cups of chicken stock. Bring to a low boil, reduce heat, and let it simmer for 15 minutes or until the vegetables are tender.
  6. Add the juice from 2 limes and a few generous pinches of salt, taste, then add the third lime if you think it needs additional lime juice as well as more salt, if needed.
  7. Stir in the remaining 1/2 cup cilantro and corn flour (if using). Simmer for 2-3 minutes to allow the corn flour to be incorporated into the soup.
  8. Serve with additional fresh cilantro and lime wedges.

Notes

  • You may also use grape seed in lieu of coconut oil.
  • Feel free to add more cilantro and lime wedges for serving.

Grilled-chicken-and-salsa-verde-soup-picture

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Rating: 3.7 / 5.0 (22 Votes)
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Perrysplate

About Natalie

Natalie embraced the Paleo way of eating slowly, over time, and you can read about it on Perry's Plate. These days she's downright in love with it. Check out her Paleo fanatic recipes, and you'll see why.

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    3 Comments New Comment Subscribe

    Avatar

    This is the kind of food that I like. No other added flavors just from the vegetables and natural ingredients. Thanks Natalie!

    Brooklyn-farm-girl
    brooklynfarmgirl.com

    This recipe looks great, I especially like the kick the peppers and cumin will give it. Can't wait to try!

    Amber
    bluebonnetsandbrownies.com

    Natalie, this looks great! It might seem odd, but I have an overabundance of broccoli that I might toss into this soup in place of the cauliflower. The rest of the flavors will help me get that broccoli down! (Not my favorite.)




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