Paleo Chicken Soup Recipe

Natalie Perry | Perry's Plate

This salsa verde soup recipe includes great spices and grilled chicken. Enjoy 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!

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Paleo Chicken Soup Recipe

    4 Servings


  • 1 tablespoon Coconut Oil
  • 1 medium Onion, peeled and diced
  • 3 cloves Garlic, peeled and minced
  • 2 jalapeños Jalapeños, 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 large head Cauliflower, chopped into 1/2-inch pieces
  • 2-3 medium Limes
  • Salt
  • 1/4 cup Corn Flour, optional


  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.


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

Cooking Method:
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Related Recipes:
Paleo Recipes, Salsa Verde Recipes, Mexican Recipes, Sauteed Recipes, Chicken Breast Recipes, Chicken Recipes, Soup Recipes, Freezer Meal Recipes
Recipe Yields:
4 bowls
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Natalie Perry
Recipe Yields: 4 bowls
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes

Nutrition Facts

Serving Size 1 bowl
Servings Per Recipe 4

Amount Per Serving
Calories from Fat 48
Calories 219

% Daily Value*
Total Fat 6g
  Saturated Fat 3g
Sodium 74mg
Total Carbohydrate 25g
  Dietary Fiber 6g
  Sugars 8g
Protein 11g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Natalie Perry

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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