Mexican Pulled Chicken and Veggie Soup with Spicy Avocado Toast

In my house winter weather calls for warm, hearty soups full of my favorite spices (I should really find a way to order ground cumin in bulk) and meat, of course. This chunky chicken soup is kind of like a mild chile but lighter and packed with winter greens, which are totally hidden from the picky eaters. Serve with a spicy avocado lime toast for an extra something creamy and filling. Make ahead or pack for the week because this soup tastes better with time.

Prep Time
Cook Time
  • 2 lb. skinless, boneless chicken thighs (fat trimmed off)
  • 1 large yellow onion, diced into 1/2
  • 2 garlic cloves, minced
  • 1 Tbsp. adobe chile paste
  • 1 Tbsp. ground cumin
  • 2 Tbsp. light brown sugar
  • 1/4 cup apple cider vinegar
  • 1-24 oz. can of diced tomatoes
  • 2 cups chicken stock + more for finishing soup
  • 1 can kidney beans, drained
  • 1 can pinto beans, drained
  • 1 large bunch of Swiss Chard or another winter green
  • To Garnish:
  • Shredded cheddar cheese
  • Chopped Scallions
  • Spicy Avocado Toast: Bread of your choice
  • 2 large avocados
  • hot sauce
  • 1 lime, juiced
  • chia seeds, sprinkled on top
  1. Prepare all ingredients.
  2. In a large crock pot or dutch oven, heat 1/2 Tbsp. of olive oil or oil of your choice. On high heat, add in the chicken thighs and brown on both sides. Take out and reserve on a plate near by.
  3. Add in another 1/2 Tbsp. oil and the Chopped onions. Lower heat and stir to coat. Allow to cook down until translucent, stirring occasionally.
  4. Add in the chile paste, cumin, and brown sugar. Stir and allow to caramelize and brown on the bottom of the pan, about 4 minutes.
  5. Add in the apple cider vinegar, scraping the bottom of the pan to ensure you get off all of the bits that are stuck. Allow to cook down for another 2-3 minutes until the vinegar has been reduced by half.
  6. Add in the diced tomatoes and then the chicken. Add in the stock to ensure all of the chicken is covered.
  7. Cover and cook on low/medium heat for 45 min. – 1 hr. until the chicken is able to be shredded easily with a fork. Check occasionally to ensure it is not burning on the bottom of the pan. If it does seems to be sticking to bottom of the pan, turn down the heat.
  8. Serve immediately or reserve in an airtight container in the refrigerator or freezer.
  9. When ready to serve, take off heat and make the avocado toast. In a medium sized bowl, mash together the avocado and add in the lime juice and a pinch of salt. Stir and taste. Add in 1 tsp. hot sauce. Spread on toasted bread and top with additional hot sauce and chia seeds. Serve immediately.


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