Description
This Whole30 Taco Soup is a flavorful, hearty, and healthy soup packed with tender shredded chicken, vibrant bell peppers, and a blend of warming spices. Perfect for a cozy dinner, this recipe follows Whole30 guidelines and is packed with fresh ingredients and zesty lime juice, making it a satisfying low-carb, gluten-free meal option.
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 bell peppers, diced (green and red)
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breast
- 1 tsp sea salt
- 1 tsp dried oregano
- 1 tsp paprika
- ¼ tsp chili powder
- ½ tbsp cumin
- ½ tsp black pepper
- 1 (15oz) can diced tomatoes
- ½ cup chopped green chilies
- Fresh lime juice from 2 limes
- 4 cups chicken broth
Optional Toppings
- Freshly chopped cilantro
- Diced red onions
- Lime wedges
- Avocado
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onions, minced garlic, and diced bell peppers. Sauté until the onions are translucent and the bell peppers have softened, about 5-7 minutes.
- Add Chicken and Ingredients: Add the boneless skinless chicken breast to the pot along with canned diced tomatoes, chopped green chilies, sea salt, dried oregano, paprika, chili powder, cumin, black pepper, chicken broth, and freshly squeezed lime juice. Stir to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Let the soup simmer for 30 minutes, uncovered, or until the chicken is cooked through and tender enough to shred easily with forks.
- Shred Chicken: Carefully remove the chicken breasts from the pot. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the soup pot.
- Final Simmer: Let the soup simmer for an additional 5 minutes to allow the shredded chicken to absorb flavors.
- Serve: Ladle the soup into bowls and garnish with optional toppings such as freshly chopped cilantro, diced red onions, lime wedges, and avocado if desired. Serve warm.
Notes
- You can adjust the spice level by adding more or less chili powder or green chilies according to your preference.
- For a thicker soup, simmer uncovered to allow some of the liquid to evaporate.
- This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Use bone-in chicken breasts or thighs for additional flavor if preferred, just adjust cooking time accordingly.
Nutrition
- Serving Size: 1 cup (approx)
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
