Paleo Chicken Soup Recipe
Natalie Perry | Perry's Plate UpdatedThis salsa verde soup recipe includes great spices and grilled chicken. Enjoy a bowl tonight!
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.
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
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Ingredients
- 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
Directions
- Heat the oil in a large pot over medium-high heat.
- Add the onion, garlic, and jalapeño.
- 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.
- Blend using an immersion blender or transfer to a blender in batches to blend.
- 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.
- 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.
- 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.
- 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.
- Published:
- Modified:
- Author:
- Natalie Perry
- Cooking Method:
- Sauteed
- Cuisine:
- Paleo
- Category:
- Soups
- Tags:
- Paleo, Salsa Verde, Mexican, Sauteed, Chicken Breasts, Chicken, Soups, Freezer Meals
- 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:
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Published:
Author: Natalie Perry
Recipe Yields: 4 bowls
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Nutrition Facts
Amount Per Serving
