Paleo Chicken and Jalapeño Soup

This soup has a bit of heat and beautifully fresh flavor from the lime and cilantro.

Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. avocado oil
  • 1 large red onion, peeled and diced
  • 1 large carrot, peeled and diced
  • 1 large jalapeño, seeded and sliced
  • 1 Tbsp. tomato paste
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 can (14.5 oz.) fire roasted tomatoes
  • 4 cups chicken broth
  • 1½ cups shredded rotisserie chicken
  • 2 Tbsp. chopped cilantro, divided
  • 1 Tbsp. lime juice


  • Heat the oil in a medium saucepan over medium heat. Add the onion, carrot, and jalapeño. Sauté for 5 minutes, or until softened. Add the tomato paste, cumin, and dried oregano. Stir for 1 minute. Pour in the tomatoes and broth. Bring to a simmer, and add the chicken.
  • Cover and reduce heat to medium-low. Simmer for 15 minutes.
  • Stir in 1 tablespoon of cilantro and all of lime juice, Simmer for 3 minutes.
  • Garnish with remaining cilantro.