Warm, comforting, and packed with bold flavor, this Chili Bison Soup with Cilantro and Lime is the perfect way to nourish your body and soul. Featuring lean, protein-rich ground bison simmered with vibrant vegetables, zesty spices, and a splash of fresh lime, this paleo-friendly soup is a heart-healthy twist on classic chili. Finished with a generous handful of fresh cilantro, each bowl delivers anti-inflammatory benefits, digestive support, and a burst of bright, Southwest-inspired flavor.
🥣 Ingredients (Serves 4–6)
- 1 lb ground bison
- 1 tbsp olive oil or bison tallow
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp chili powder (adjust to heat preference)
- ½ tsp sea salt
- ¼ tsp cracked black pepper
- 4 cups beef bone broth (or bison broth)
- 1 (14 oz) can fire-roasted diced tomatoes
- 1 tbsp tomato paste
- 1 medium zucchini, chopped
- Juice of 1 lime, plus more to serve
- ½ cup chopped fresh cilantro, divided
- Optional: 1–2 cups chopped spinach or kale for added greens
🥄 Instructions
- Sauté the aromatics:
In a large soup pot, heat oil over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Add garlic and cook another minute until fragrant. - Cook the bison:
Add ground bison to the pot. Break it up with a wooden spoon and cook until browned and no longer pink, about 5–6 minutes. - Season:
Stir in cumin, smoked paprika, oregano, chili powder, salt, and pepper. Mix well to coat the meat and vegetables with the spices. - Add veggies and liquids:
Stir in bell peppers, zucchini, tomato paste, diced tomatoes, and bone broth. Bring to a gentle boil. - Simmer:
Reduce heat to low, cover, and simmer for 20–25 minutes. Stir occasionally. If using greens, stir them in during the last 5 minutes. - Finish:
Turn off the heat. Stir in lime juice and half of the chopped cilantro. - Serve:
Ladle soup into bowls and top with remaining cilantro and a lime wedge.
