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

Hearty Tex-Mex Chicken Soup

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
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 people
Calories 243kcal
Author Jennifer Brown of A Life of Happenstance


  • 2 cups black beans (optional)
  • 1 pound chicken breasts or leftover roasted chicken
  • 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)


  • 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. 
  • (If using leftovers from a roasted chicken, skip over this step) 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.  
  • Remove breasts and use two forks to shred the chicken. Set aside. 
  • Heat olive oil in a large stock pot over medium-high heat. Add red onion and garlic. Saute until soft and translucent. 
  • Add the green, red and yellow bell peppers. Cook for 2 to 3 minutes before adding the chopped tomatoes. Stir well. 
  • Add the shredded chicken, black beans, chicken stock and strained tomatoes to the pot. 
  • 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.  
  • Ladle soup into bowls and garnish with cilantro and avocado. Squeeze a little lime juice into each bowl and serve warm. 


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. 
* The calories calculated in this recipe are just an estimate.
The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen