Description
This Whole30 Taco Soup is a hearty and flavorful one-pot meal made with tender shredded chicken, bell peppers, tomatoes, green chilies, and warm taco-inspired spices. It’s Whole30 compliant, paleo-friendly, dairy-free, gluten-free, and low-carb, making it an easy family-friendly dinner.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 bell peppers, diced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breast
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ¼ teaspoon chili powder
- ½ tablespoon cumin
- ½ teaspoon black pepper
- 1 (15-ounce) can diced tomatoes
- ½ cup chopped green chilies
- Fresh lime juice from 2 limes
- 4 cups chicken broth
- Freshly chopped cilantro, for serving
- Diced red onions, for serving
- Lime wedges, for serving
- Avocado, for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, and bell peppers. Sauté until the onion is translucent and the bell peppers have softened.
- Add the chicken breast, diced tomatoes, green chilies, sea salt, oregano, paprika, chili powder, cumin, black pepper, chicken broth, and fresh lime juice to the pot.
- Bring the soup to a boil, then reduce the heat to low. Simmer for about 30 minutes, or until the chicken is cooked through and easy to shred.
- Remove the chicken breast from the soup and shred it using two forks. Return the shredded chicken to the pot.
- Simmer for 5 more minutes, then serve warm with freshly chopped cilantro and lime wedges. Add avocado or diced red onion if desired.
Notes
- Optional toppings that are not paleo include tortilla chips, sour cream or Greek yogurt, and shredded cheese.
- Avocado, fresh cilantro, diced red onion, and lime wedges are great paleo-friendly topping options.
- The chicken can be shredded as soon as it is tender and cooked through, then returned to the soup to absorb the flavors.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stove Top
- Cuisine: Mexican