Chicken Taco Soup

Name: Chicken Taco Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: ½ tbsp Avocado Oil (1/2 tablespoon avocado or coconut oil); 1 piece Yellow Onion (1 small yellow onion, diced); 1 piece Red Bell Pepper (1 small red bell pepper, diced); 1 piece Green Bell Pepper (1 small green bell pepper, diced); 5 cloves Garlic (5 cloves garlic, minced); 1 lb Chicken Breast (1 pound boneless, skinless chicken breast); 1 ½ tsp Table Salt (1 1/2 teaspoons salt (plus more to taste)); 1 tsp Dried Oregano (1 teaspoon dried oregano); 1 tsp Chipotle Powder (1 teaspoon chipotle powder); 1 tsp Paprika (1 teaspoon paprika); 2 tsp Cumin Seeds (2 teaspoons cumin); ¼ tsp Black Pepper (1/4 teaspoon black pepper); 1 oz Fire Roasted Tomato (1 – 15oz can fire roasted diced tomatoes — up to 15); 1 oz Black Beans (1 – 15oz can low-sodium black beans, drained and rinsed — up to 15); 2 oz Green Chili (2 – 4.5 oz cans green chilies — up to 4.5); ¼ cup Lime Juice (1/4 cup fresh lime juice); 32 oz Low-Sodium Chicken Broth (32 oz low-sodium chicken broth); 1 cup Corn (1 cup fresh or frozen corn); 0 pieces Cilantro (chopped cilantro, for serving); 0 pieces Sour Cream (sour cream or Greek yogurt, for serving); 0 pieces Red Onion (diced red onion, for serving); 0 pieces Lime (lime wedges, for serving); 0 pieces Cheddar Cheese (shredded cheddar, for serving)

Chicken Taco Soup - Dinner (American)

40 minAmerican

Servings4

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Egg Free

Ingredients

For 4 servings

Avocado Oil½ tbsp · 1/2 tablespoon avocado or coconut oil
Yellow Onion1 piece · 1 small yellow onion, diced
Red Bell Pepper1 piece · 1 small red bell pepper, diced
Green Bell Pepper1 piece · 1 small green bell pepper, diced
Garlic5 cloves · 5 cloves garlic, minced
Chicken Breast1 lb · 1 pound boneless, skinless chicken breast
Table Salt1 ½ tsp · 1 1/2 teaspoons salt (plus more to taste)
Dried Oregano1 tsp · 1 teaspoon dried oregano
Chipotle Powder1 tsp · 1 teaspoon chipotle powder
Paprika1 tsp · 1 teaspoon paprika
Cumin Seeds2 tsp · 2 teaspoons cumin
Black Pepper¼ tsp · 1/4 teaspoon black pepper
Fire Roasted Tomato1 oz · 1 – 15oz can fire roasted diced tomatoes — up to 15
Black Beans1 oz · 1 – 15oz can low-sodium black beans, drained and rinsed — up to 15
Green Chili2 oz · 2 – 4.5 oz cans green chilies — up to 4.5
Lime Juice¼ cup · 1/4 cup fresh lime juice
Low-Sodium Chicken Broth32 oz · 32 oz low-sodium chicken broth
Corn1 cup · 1 cup fresh or frozen corn
Cilantro0 pieces · chopped cilantro, for serving
Sour Cream0 pieces · sour cream or Greek yogurt, for serving
Red Onion0 pieces · diced red onion, for serving
Lime0 pieces · lime wedges, for serving
Cheddar Cheese0 pieces · shredded cheddar, for serving

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Steps

1Heat 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.
2Add 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.
3Remove the chicken breast from the soup and transfer to a plate. Use two forks to shred the chicken.
4Add 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.
5Serve the soup with all your favorite toppings and enjoy!