Chicken Soup Mexicana

The End of Holiday Meals…

So, last night I realized with joy that FINALLY all holiday leftovers were gone, finito, out the door!  It was time for something different for dinner.  What to make?  Especially on Day 1 of a renewed commitment to clean, healthy eating for myself and the family.  Chicken soup, with a Mexican twist came to mind.  It was delicious, easy and satisfying, so I’m sharing my creation with all of you.

  • 1 tsp of olive oil
  • 1 large purple onion, diced
  • 1 large red pepper, diced
  • 2 cups of cooked chicken (organic, free range – best quality you can find!)
  • 1 can black beans
  • 1/2 cup of organic corn
  • 4 diced fresh tomatoes (or 1 can of organic diced tomatoes)
  • jalapenos or green chilis (depending on your “heat tolerance”)
  • 1 container of organic chicken or vegetable broth
  • Seasonings to taste:  salt, chili powder
  • Cilantro and/or avocado slices for garnish


Sautee the onion and red pepper in the teaspoon of oil for 2-3 minutes and then add the other ingredients.  Bring to light boil and then simmer.  Serve hot.  Garnish with cilantro and/or avocado.  Delicious served with a CambiatiClean salad.  (And, to be honest, I had it for breakfast this morning too….)


Feel free to add any other non-starchy vegetables to the soup – shredded carrots or zucchini, perhaps kale or spinach – all delicious possible additions.