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.
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Serving Size 8servings
Ingredients
1poundchicken breast
1tbspolive oil
1onion,diced
2celery stalks,diced
2cansdiced tomatoes(14 ounces)
2jalapeño peppers,seeded and finely diced
1teaspoondried oregano
1teaspoonground cumin
1teaspoonpaprika
8cupschicken broth
1lime,juiced
½cupfresh cilantro,chopped
salt/pepper, to taste
sour cream
avocadosliced
Instructions
Start by sautéing the onion and celery in the olive oil, in a large pot until soft, about 10 minutes.
Add the chicken breast, diced tomatoes, jalapeno, spices, chicken broth and lime juice. Bring to a simmer.
After 40 minutes, remove the chicken and shred it up with two forks. Throw it back in the pot, along with the fresh cilantro.
Serve up the soup with a generous dollop of sour cream and the sliced avocado.
Notes
We like to add a dash of our favorite hot sauce at the end.
If you diet allows corn, add a cup of sweet corn kernels in the beginning.