Articles & Recipes

Mexican Chicken Soup (diabetes-friendly)

October 12, 2018

This is a lot like Mexican tortilla soup, but without the soggy tortilla chips. And, it's diabetes-friendly!

Ingredients Makes 4 servings

2 tbsp extra virgin olive oil 30 mL
1 cup finely chopped onion 250 mL
1⁄2 cup chopped carrot 125 mL
1⁄2 cup chopped celery 125 mL
1 tsp diced seeded jalapeño pepper (optional) 5 mL

1⁄2 tsp sea salt (approx.), divided 2 mL
2 small cloves garlic, minced 2
1⁄4 tsp ground cumin 1 mL
1⁄4 tsp dried oregano 1 mL
1 can (14 oz/398 mL) diced tomatoes, 1
6 cups 
ready-to-use organic chicken broth 1.5 L
11⁄2 cups thinly sliced cooked free-range chicken (See Tips) 375 mL

2 tbsp freshly squeezed lime juice (approx.) 30 mL
1⁄2 avocado, diced 1⁄2
2 tbsp chopped fresh cilantro 30 mL

Instructions

  1. In a Dutch oven or stockpot, heat oil over medium heat. Add onion, carrot, celery, jalapeño (if using) and 1⁄4 tsp (1 mL) salt; cook, stirring, for 3 to 5 minutes or until vegetables start to soften. Stir in garlic, cumin and oregano, then add tomatoes and cook, stirring, for 1 minute.
  2. Stir in stock and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes or until vegetables are tender.
  3. Stir in chicken, lime juice and the remaining salt; simmer, uncovered, for 5 minutes. Remove from heat. Taste and adjust seasoning with salt and lime juice as desired.
  4. Divide soup among serving bowls and top with avocado and cilantro.
Use store-bought free-range roast chicken.

Comments

Buy the Book

$27.95

Switching to a paleo lifestyle can help you effectively manage your diabetes.

Millions of people are living with diabetes, and many experts believe that the regular consumption of packaged...

Buy Now

Online

View store listing