Whole30 Chicken Taco Soup
A hearty and flavorful soup perfect for busy weeknights, made with chicken, colorful vegetables, and spices, all in one pot!
Ingredients
For the Soup
- 1 lb boneless, skinless Chicken Breasts
- 1 tbsp olive oil for cooking
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cups chicken broth homemade or store-bought
- 1 can diced tomatoes (14.5 oz) no added sugar
- 1 can diced green chilies (4 oz)
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- to taste Salt and pepper
- 1 cup corn fresh or frozen
- for garnish Fresh cilantro
Instructions
Preparation
- In a large pot, heat up your olive oil over medium heat.
- Add the diced onions and garlic, and sauté until they’re soft and fragrant.
- Add the chicken and sear until it’s just cooked through (about 5-7 minutes). Shred it after it’s cooked.
Cooking
- Stir in the red and yellow bell peppers, stirring for about 3-4 minutes until they soften.
- Add the chicken broth, diced tomatoes, green chilies, and all spices. Stir well.
- Let the soup simmer for about 15-20 minutes.
- Stir in the corn just a few minutes before serving.
Serving
- Ladle your soup into bowls and top with fresh cilantro.
Notes
This soup is perfect for meal prep; refrigerate or freeze leftovers. To thicken, blend half of it or simmer longer. For additional heat, add cayenne or serve with jalapeños.