Chicken Taco Soup

Chicken Taco Soup

from allthehealthythings.com
40 min
4 servings

This healthy chicken taco soup gives you all the flavor of a taco in a quick and easy soup! Chicken breast, fresh veggies, and warming spices all come together to make a filling meal.

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

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    Remove the chicken breast from the soup and transfer to a plate. Use two forks to shred the chicken.

  4. 4

    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.

  5. 5

    Serve the soup with all your favorite toppings and enjoy!