Recipes & Kitchen  

Spanish Chicken Soup

Spanish Chicken Soup


  • 3.5 oz chicken breast
  • 1/2 can diced tomatoes (sugar-free and low sodium)
  • 1 jalapeño
  • 1-2 tbsp cilantro
  • 1-2 tsp garlic salt
  • 1 green onion, chopped
  • 1 tbsp apple cider vinegar
  • 1 tsp lemon juice
  • 6 drops lemon Stevia
  • 1 cup low sodium beef broth
  • 1 cup water


  1. In a small pot, add beef broth, water, chicken, jalapeño (put two knife slits in pepper) and garlic salt.
  2. Remove pepper after about 5 minutes and taste broth to ensure the jalapeño flavor was infused.
  3. Cook chicken thoroughly and remove from broth, allow to cool, and shred.
  4. Next, put tomatoes, cilantro, and one 3-inch piece of the jalapeño pepper in blender, pulsing until the texture is smooth.
  5. Add puree to broth and simmer 2-4 minutes over medium heat.
  6. Lower heat to medium-low, add chicken, green onion, lemon juice, Stevia, and vinegar.
  7. Simmer 10-15 minutes. Serve hot and garnish with fresh green onion and cilantro.