Mexican Chicken Soup

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Mexican Chicken Soup


  • 1 clove minced garlic
  • 1 cup diced tomatoes
  • 4 cups low-sodium chicken broth
  • 4 tsp cumin
  • 2 tsp onion powder
  • 2 tsp chili powder
  • 2 tsp cayenne (or to taste)
  • 1 lb cooked chicken, shredded into bite-sized pieces
  • 1/4 cup fresh chopped cilantro (optional)


  1. Preheat pot over medium-high heat. Add garlic, and cook for 3-5 minutes. Use a bit of broth to keep garlic from sticking to the pot if necessary.
  2. Add tomatoes, chicken broth, onion powder, cumin, chili powder, and cayenne. Bring to a boil.
  3. Reduce heat to a simmer, and add chicken. Simmer for 20 minutes.
  4. Stir in cilantro and simmer for 5 minutes more.

* Serving size dependent on individual calorie or macronutrient allotment




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