Mexican Chicken Soup

Updated: Mar 10

Batch cooking make life so easy. Being able to freeze a few meals for those unexpected moments can help out when you run out of groceries or a guest pops by. I have two kids and we love to eat healthy, but as a mom I need my batch cooking recipes so I can take a break from the kitchen here and there.

Here's what you will need (remember organic is best for all of your ingredients)

8 chicken thighs (ps. this can easily become vegetarian, take out the chicken and add in 3 Cups zucchini noodles and 1 1/2 Cups cauliflower rice)


Borsari Original Blend Spice Mix

Olive oil

1 Cups chopped onions

5 Large garlic cloves (I chop these with the onions in the food processor - first do the garlic and then add in the onions)

4 largo tomatoes (chopped in the food processor)

48 oz of Chicken Bone Broth

2 Cups of water

2 Celery stalks

3 large carrots

5 small sweet peppers

3 Cups white beans (from a can or if you use the Instant Pot you can quickly make from dry)

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/2 teaspoon turmeric

1/2 teaspoon Chipotle Honey Rub (feel free to use more if you want more spice to the dish)

1/4 Cup chopped Cilantro

Dress the dish with sliced avocado and fresh cilantro

Make it

Preheat the oven to 350 degrees. Marinate the chicken with olive oil, oregano, and Borsari Original Spice Mix. Place on a baking dish and cook for approximately 35 minutes or until the chicken is fully cooked. Once cooked and cooled, shred the chicken.

In a food processor, chop the garlic and then add in the onions. Place the mix in a large cooking pot and saute' with olive oil. While the onions and garlic saute', blend up the tomatoes in the food processor.

Once the onion and garlic are cooked add in the bone broth, water, and tomatoes. Next add in the cumin, coriander, turmeric, and Chipotle Honey Rub

While that is all cooking add in the white beans and place the carrots, celery, cilantro, and peppers into the food processor. Once chopped, add them into the soup and stir. Bring to a boil and then lower the heat and simmer for 10 minutes. *If you are making this a vegetarian soup, add in the zucchini and cauliflower rice (which is simply chopped cauliflower in the food processor) when you are bringing the soup to a boil and allow to simmer for an 20 minutes and serve.

Add in the shredded chicken and allow to simmer for 10 minutes and serve!! Garnish your bowl with slices of avocado and chopped cilantro.

This is the healthiest version of this recipe, many enjoy slicing up tortilla chips and adding in a bit of cheese, but remember that his will bring up the calories without adding in any additional nutrition.


Equipment I love to use - #InstantPot, Food Processor by #Cuisinart, and glass storage containers. Need some of these gadgets to get your kitchen up to speed, I list them all at

In Peace, Love, and Health,


©Copyright 2020, Adita Lang

Adita Lang works with individuals and groups to maximize their health through exercise and nutrition, both through Coaching and Public Speaking. Feel free to email me:

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