Chicken Taco Soup Recipe
This is a quick and easy Chicken Taco Soup Recipe. Needs only 8 Fresh Ingredients, and 20 Minutes of Hands-On time. Gluten-Free. Keto. Low-Carb. Paleo.
Servings: 8
Calories: 88.61kcal
Ingredients
- 1lb chicken breast (500g)
- 1 tablespoon oil/
- 1 onion (diced)
- 2 celery stalks (diced)
- 2 cans diced tomatoes (400g/14oz)
- 2 jalapeño peppers (seeds removed and finely diced)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 8 cups chicken broth
- 1 lime (juice)
- ½ cup fresh cilantro (roughly chopped)
- to taste salt/pepper
- to taste sour cream
- to taste avocado (sliced)
Instructions
- Start by sautéing the onion and celery in oil, in a large pot until soft, about 10 minutes.
- Chuck everything else in the pot [except cilantro], bring to a boil and then allow to simmer for 45 minutes. Soup, eh? Gotta love it!
- After 45 minutes, remove the chicken and shred it up with two forks! Throw it back in the pot, along with the fresh cilantro.
- Do a little taste test and add salt/pepper if needed.
- Serve up the soup with a generous dollop of sour cream. Fresh avocado on the side makes it extra delicious!
Notes
Tips and Tricks:
1. We like to add a dash of our favorite hot sauce at the end.
2. If you diet allows corn, add a cup of sweet corn kernels in the beginning.
Nutrition
Serving: 8g | Calories: 88.61kcal | Carbohydrates: 8g | Protein: 8.18g | Fat: 3.26g | Saturated Fat: 0.4g | Cholesterol: 18.08mg | Sodium: 905.88mg | Potassium: 538.37mg | Fiber: 1.79g | Sugar: 3.38g | Vitamin A: 357.04IU | Vitamin C: 34.22mg | Calcium: 59.61mg | Iron: 1.96mg