Paleo Chicken Jalapeño Soup

Posted by joe rigs on Sunday, January 26, 2014 Under: Recipes
Thanks to everyone who voted for the next featured soup recipe! Your winner is below and it’s from Stacy at Paleo Gone Sassy. First, let’s meet Stacy. She’s has had remarkable success by going paleo. Check out her story!

Q. What's the name of your blog/website?

A. I blog under or on Facebook at

Q. What made you start this journey?

A. I started this journey through a detox with the direction from my trainer. I loved the way I felt on the last day      (day21) of the detox and choose to eat clean. Going strong now for 13 months and 60lbs lighter!

Q. What's your favorite food or recipe?

A. My favorite food is queso cheese made with cashews. You can find the recipe on my blog. It is a dip, dressing and condiment in our house.

Q. What's been your biggest challenge?

A. My biggest challenge is eating out. My go to is a bun-less burger or a salad with grilled chicken.

Q. Can you give us one or two tips for someone wanting to transition to a healthier lifestyle?

A. If I could give two tips... (1) Success occurs when you plan. Plan your meals and have a go-to meal always on back up. Our back up item is Applegate hotdogs. (2) Know where your food comes from. Connect with local farmers for meat or eggs and join a CSA. I don't purchase any item if it have more than 5 ingredients (I like to count all ingredients on 1 hand).

Thanks Stacy and congratulations on your amazing success!

Now, onto Stacy’s super awesome, Paleo Chicken Jalapeño Soup

•  10 c chicken stock
• 4 c cooked diced chicken

• 1 c thinly sliced celery
• 1 c thinly diced onions
• 1 c thinly sliced carrots
• 1⁄2 c thinly sliced red pepper
• 1 large sweet potato cut into small cubes (I ended up with 1.5 cups)
• 13.5-ounce can of coconut milk

• 2 T coconut oil
• 1⁄4 c jalapeños (without juice)
• 2 T jalapeño juice

Melt coconut oil in a large stock pot on medium heat. Once melted, add in celery, red pepper, jalapeños and onions.

Cook until they are translucent, about 5 minutes.

Add carrots and sweet potato in with the onions, red pepper and celery.

Add in 5 cups of chicken stock and cook until carrots and sweet potato are tender, about 20 minutes.

Stir in the remaining chicken stock and diced chicken.

Gently stir in the can of coconut milk and simmer on low for 5 minutes.


In : Recipes 

Tags: paleo soup  winter soups