Meal Plan


Mexican Chicken Soup
Nicole Kefalas
Prep time
30 Min
Cook time
3 Hour
Total time
3 H & 30 M

Mexican Chicken Soup

This recipe makes 12 servings. Freeze 1⁄2 of the batch for the second week. Freeze in 6 separate containers (easier to heat up appropriate serving size anytime during the next 28 days, or if you have a food emergency this week).



  1. In a large pot or slow cooker heat oil and add onion and garlic. Cook until golden and fragrant, then add crushed tomatoes, spices, and salt.
  2. Add the whole chicken, 2 chicken breasts, roasted red peppers, squash, sweet potato and enough water to cover the chicken. Cover pot and let cook on low for 1 1/2 hours. If you want a little more flavor let the soup sit on simmer/low for longer (recommend up to 3 hours).
  3. Remove the cooked chicken and place in a large bowl. Let it cool a bit before removing meat from the carcass.
  4. Add back pulled chicken, coconut milk and the juice from one lime.
  5. Serve with fresh avocado.


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