Description
This Whole30 Taco Soup is a flavorful, wholesome dish packed with tender shredded chicken, fresh vegetables, and bold spices simmered to perfection. It is a nourishing and comforting recipe that fits perfectly within the Whole30 guidelines, making it ideal for a healthy and satisfying meal any day of the week.
Ingredients
Scale
Soup 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 become translucent and the bell peppers soften, releasing their aromas, about 5-7 minutes.
- Add Ingredients to Pot: Place the boneless, skinless chicken breast into the pot along with the canned diced tomatoes, chopped green chilies, sea salt, dried oregano, paprika, chili powder, cumin, black pepper, chicken broth, and fresh lime juice. Stir gently to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low to let the soup simmer. Cook uncovered for about 30 minutes, or until the chicken is thoroughly cooked and tender enough to shred easily.
- Shred the Chicken: Remove the chicken breast from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Finish Cooking: Return the shredded chicken to the pot and simmer the soup for an additional 5 minutes to blend the flavors and heat the chicken through.
- Serve: Ladle the soup into bowls and garnish with freshly chopped cilantro, lime wedges, diced red onions, and slices of avocado if desired. Serve warm and enjoy a hearty, delicious meal.
Notes
- You can use any color bell peppers based on preference.
- For extra heat, add more chili powder or diced jalapeños.
- This soup can be stored in the refrigerator for up to 4 days or frozen for 2 months.
- Use homemade chicken broth for best flavor and a Whole30 compliant option.
- Adjust seasoning to taste toward the end of cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
