Hearty Tex-Mex Chicken Soup

Hi friends! I don’t know about you but I love, love, love Mexican food! I like the freshness of the ingredients, how quick it is to make and the diversity of it. I typically make lots of taco bowls at my house but with the arrival of cooler weather, I’ve been craving a comforting and satisfying soup.

This soup is a lovely combination of peppers, tomatoes, black beans, chicken and spices.

In this soup, the black beans are optional. I like to add them because it adds extra protein and suprisingly enough, my toddlers enjoy them. You can omit them to make this soup both paleo and whole30 compliant. If you’re following the SCD diet, keep in mind that black beans are a somewhat advanced food and should only be tried when your free of symptoms. The most important thing to keep in mind when preparing black beans is the need to soak them! It helps you digest them easier and they cook faster.

I soak my beans in water for 24 hours and change the water once during the soaking time. Then I drain the water and give the beans a good rinsing with fresh water. It’s so easy to do but you have to remember to soak them ahead of time. I typically set a reminder on my phone to soak the black beans when I know I’m going to be making this soup.

Close up of black beans in a white bowl

You’re going to boil the chicken in hot water and once cooked, take two forks and shred them. While waiting for the chicken to cook, go ahead and chop your bell peppers, red onion, garlic and cilantro.

Overhead shot of cutting board with bell peppers and red onions. A plate of shredded chicken in front of the cutting board.

The onions and garlic are added to a large pot and sauteed before adding the peppers and chopped tomatoes. You can go two ways when it comes to the tomatoes. You can either chop fresh tomatoes or use canned chopped tomatoes. I tend to make a lot of things from scratch because of my dietary needs, so when I’m able to take a short cut like using canned chopped tomatoes, I usually do it! If you go the store bought route, just check that the only ingredient listed is tomatoes. My favorite brand to use is POMI. I use their chopped tomatoes and strained tomatoes regularly.

After adding the shredded chicken, black beans and strained tomatoes to the pot, it’s time to add the chicken stock. I’ve yet to come across a store bought chicken stock that follows the strict guidelines of the SCD, so you’re going to want to use your own homemade chicken stock if following the diet.

Black beans being poured into a large pot of soup.

I don’t like my food to be spicy, if you do then just add some extra paprika when adding the herbs and spices! The soup is going to simmer on your stove top for about an hour and fill your house with the most amazing aroma!

A large pot of the soup in the background and a close up shot of a ladle filled with the soup.

After serving my soup I like to squeeze some lime juice in and top with avocado and cilantro. I prefer this soup dairy free, but feel free to sprinkle some shredded cheddar cheese in your bowl or top with a dollop of yogurt.

A small bowl of soup garnished with chopped avocado and cilantro. Cilantro and lime wedges in the background.

Hope you enjoy!

 

Print
Hearty Tex-Mex Chicken Soup
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

A healthy and easy soup filled with chicken, peppers and tomatoes. It's gluten free, grain free and dairy free. Follows the SCD diet. 

Course: dinner, Main Course
Servings: 10 people
Author: Jennifer Brown of A Life of Happenstance
Ingredients
  • 2 cups black beans (optional)
  • 1 pound chicken breasts
  • 1 Tbsp olive oil
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 1 red onion, chopped
  • 1 Tbsp garlic, minced
  • 26 ounces chopped tomatoes
  • 4 cups chicken stock
  • 26 ounces strained tomatoes (tomato sauce)
  • 2 Tbsp cumin
  • 1/2 tsp paprika
  • 1 Tbsp sea salt
  • 1 Tbsp dried oregano
  • limes for serving (optional)
  • avocado for serving & garnish (optional)
  • 1/4 cup cilantro for garnish (optional)
Instructions
  1. Place black beans in a large bowl and fill with 8 cups of water to soak. At around the 12 hour mark, change the water and allow to soak for another 12 hours. Soak the beans for 24 hours total, then drain and rinse. Set aside. 

  2. Place chicken breasts in a medium pot and fill with enough water to cover the chicken. Bring to a boil over medium-high heat, then reduce heat and allow to simmer until the chicken has reached an internal temperature of 170F and is no longer pink. Should take 20 to 30 minutes, depending on the size of the breasts.  

  3. Remove breasts and use two forks to shred the chicken. Set aside. 

  4. Heat olive oil in a large stock pot over medium-high heat. Add red onion and garlic. Saute until soft and translucent. 

  5. Add the green, red and yellow bell peppers. Cook for 2 to 3 minutes before adding the chopped tomatoes. Stir well. 

  6. Add the shredded chicken, black beans, chicken stock and strained tomatoes to the pot. 

  7. Sprinkle the cumin, paprika, salt and oregano into the pot. Stir well to combine. Drop heat to low and cover pot with a lid. Allow to simmer for 60 minutes or until the beans are tender.  

  8. Ladle soup into bowls and garnish with cilantro and avocado. Squeeze a little lime juice into each bowl and serve warm. 

Recipe Notes

Omit the black beans if following a paleo diet or doing whole30. 

 

If following the SCD diet, black beans should only be used if you're free of symptoms. 

 

 

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A healthy and satisfying soup with fresh Mexican flavors. This soup is gluten free, grain free and dairy free. Follows the specific carbohydrate diet (SCD).

Leave a comment below if you enjoyed this recipe or have questions!

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Easy and delicious recipes free of gluten, grains, soy, refined sugar and dairy! These healthy recipes follow the SCD, Whole30 and paleo lifestyles.

 

23 thoughts on “Hearty Tex-Mex Chicken Soup

  1. The version of this I had from a local restaurant used pork instead of chicken and that was one of the most delicious soups I tasted so I’m really looking forward to trying this! Just perfect for a snow day lock-in! Now all we need is some snow…(fingers crossed)!

  2. Tex-Mex is one of our favorite cuisines! Love how you’ve mixed it with chicken soup. Makes the perfect combination!

  3. Yum! I love Mexican, I love soup, why have I never tried combining the two!? This looks delicious, and I love that you soak your own beans for it, too. 🙂

  4. A perfect pot full of nutritious ingredients. I am so into your soup right now and wished I could have a hot bowl right away. I bet it tastes amazing with the oregano and paprika!

  5. First, I’m a sucker for any recipe that features a gorgeous chopped vegetable rainbow shot. Second, it’s cold and dreary outside today, and now I NEED this soup!

  6. It looks so comforting and full of flavour! So perfect for the cold days. I love your picture of the colourful vegetables on the cutting board too.

  7. this looks amazing! a great soup recipe for dinner, and even better for lunch the next day!

    1. Thanks Kaitie! This soup always tastes a little better the next day after the ingredients have had a chance to meld! So yummy!

  8. This soup looks really good! In the winter months I like to make soups and I don’t get a lot of variety, but this one would be great to add to my recipes!

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