South of the Border Chicken Vegetable Soup

  • Author: Dana
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 servings 1x
South of the Border Chicken Vegetable Soup


  • 2 tablespoons olive or avocado oil
  • 1 large yellow onion, diced
  • sea salt
  • 4 carrots, peeled and diced
  • 4 stalks celery, diced
  • 2 zucchini, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin (may add more at the end)
  • 1 teaspoon dried oregano
  • 8 cups chicken or vegetable stock
  • 1 cup cooked chicken or fish, sliced or cubed
  • juice from 1 lime
  • dash smoked paprika (optional)
  • optional garnishes: avocado, shredded white cheese, parsley/cilantro, even tortilla chips (if you eat carbs…)




  1. In a large soup pot, heat oil over medium heat. Add onions + 1/4 teaspoon salt and stir 15-20 minutes. Add in a few tablespoons of broth often to keep onions from burning. You want onions translucent, starting to brown.
  2. Add in carrots + celery and saute another 5 minutes. Then stir in zucchini +garlic + cumin until well combined.
  3. Pour in remaining broth and bring to a boil. Decrease to a simmer, cover and cook 15 minutes.
  4. Add in chicken or fish, lime juice and 1/2 teaspoon salt. Taste and adjust seasonings- you might want more: salt, cumin and a pinch of smoked paprika. 
  5. Serve with optional garnishes.
  6. Keeps up to a week in fridge and 3 months in freezer. ENJOY!


Adapted from Rebecca Katz’s Latin American Chicken Soup With Greens in Clean Soups