Chicken Taco Soup
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1/2 tablespoon avocado or coconut oil
- 1 small yellow onion, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 5 cloves garlic, minced
- 1 pound boneless, skinless chicken breast
- 1 1/2 teaspoons salt (plus more to taste)
- 1 teaspoon dried oregano
- 1 teaspoon chipotle powder
- 1 teaspoon paprika
- 2 teaspoons cumin
- 1/4 teaspoon black pepper
- 1 – 15oz can fire roasted diced tomatoes
- 1 – 15oz can low-sodium black beans, drained and rinsed
- 2 – 4.5 oz cans green chilies
- 1/4 cup fresh lime juice
- 32 oz low-sodium chicken broth
- 1 cup fresh or frozen corn
- chopped cilantro, for serving
- sour cream or Greek yogurt, for serving
- diced red onion, for serving
- lime wedges, for serving
- shredded cheddar, for serving
Method
- Heat a large pot over medium-high heat. Once hot, add in the avocado or coconut oil. Next, add the diced peppers, onion, and minced garlic to the pot. Saute for 3-4 minutes until the onions start to become translucent.
- Add the chicken breast, canned tomatoes, black beans, canned green chilies, spices, lime juice, and chicken broth to the pot. Stir until well combined. Bring the soup to a rolling boil and then reduce the heat to a simmer. Allow the soup to simmer for 15-20 minutes or until the chicken is fully cooked.
- Remove the chicken breast from the soup and transfer to a plate. Use two forks to shred the chicken.
- Add the shredded chicken back to the soup along with the corn and stir until well combined. Let simmer for 2-3 minutes until the corn is heated through.
- Serve the soup with all your favorite toppings and enjoy!
Find it online: https://allthehealthythings.com/chicken-taco-soup/
