Tex-Mex pulled chicken soup

Tex-Mex pulled chicken soup

A colorful fiesta Mexicana in a bowl. Festive Tex-Mex soup with pulled chicken and creamy coconut. Serve this delightful spicy soup with a classy lime wedge.

Tex-Mex pulled chicken soup

A colorful fiesta Mexicana in a bowl. Festive Tex-Mex soup with pulled chicken and creamy coconut. Serve this delightful spicy soup with a classy lime wedge.
USMetric
4 servingservings

Ingredients

  • ¾ lb 325 g boneless chicken thighs
  • 2 cups 475 ml water or chicken broth
  • 2 tbsp 2 tbsp coconut oil
  • 1 1 yellow onion, choppedyellow onions, chopped
  • 3 tbsp 3 tbsp Tex-Mex seasoning
  • 1¾ cups 425 ml coconut cream
  • 23 lb 300 g rutabaga, diced
  • ½ lb 225 g carrot, coarsely gratedcarrots, coarsely grated
  • water
  • salt and ground black pepper
  • ¼ cup 60 ml (35 g) roasted pumpkin seeds
  • 1 tsp 1 tsp paprika powder
  • 4 tbsp 4 tbsp lime juice
  • fresh cilantro (optional)

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. In a pot, cook the chicken thighs in lightly salted water or chicken broth. Keep the lid on and cook for 30 minutes or until you can easily pull the meat apart with two forks. Remove the meat and save the broth.
  2. Heat coconut oil in a saucepan, add chopped onion and Tex-Mex seasoning. Stir continuously and fry until the onion gets soft and translucent. Stir in the broth and coconut cream.
  3. Add the diced rutabaga and simmer for 20 minutes. Add the coarsely grated carrots and cook for 5 more minutes.
  4. Mix with an immersion blender or hand blender, salt and pepper. Add more water or broth until you reach desired consistency.
  5. Top the soup with chicken, roasted pumpkin seeds, paprika powder, freshly squeezed lime juice, and fresh cilantro.

Tip!

Feel free to cook more chicken at the same time. Pulled chicken is great to keep in the refrigerator for salads, sandwiches or to top an omelet with. For this recipe, you can also use chicken or turkey leftovers.

If your fresh cilantro looks a bit tired, mix it with some avocado or olive oil and you get a lovely herb oil! Perfect to drizzle the soup with.

You might also like

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.
Start your free trial

6 comments

  1. Barb Barsch
    Could I just replace rutabaga with celery and not have an issue with carbs? Is that where the 19 carbs are coming from in this recipe? Thank you!
    Reply: #2
  2. Kristin Parker Team Diet Doctor

    Could I just replace rutabaga with celery and not have an issue with carbs? Is that where the 19 carbs are coming from in this recipe? Thank you!

    Most of the ingredients, like the onion, coconut cream and carrots all contribute carbs. Celery would not be a great substitute for rutabaga. You may have better luck with radishes which are lower carb and lose their spiciness when cooked.

  3. Kathleen
    Too many carbs. So disappointed. Should I even look at other recipes. 19 carbs
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    Too many carbs. So disappointed. Should I even look at other recipes. 19 carbs

    This is a recipe from our moderate low carb collection. If you are looking only for very low carb recipes, you may be more interested in our keto recipe collection.
    https://www.dietdoctor.com/low-carb/keto/recipes

  5. Paivi
    I am going to make this in my InstaPot!
  6. Andrea
    i tried this one and was a little scared at first, but it came together really well!!! The lime is a must! definitely add avocado and cilantro too for added flavor! delicious!!!

Leave a reply

Reply to comment #0 by