Chicken Taco Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1/2 tablespoon coconut or avocado oil
02 -
1 small green bell pepper, diced
03 -
1 small red bell pepper, diced
04 -
1 small yellow onion, diced
05 -
5 garlic cloves, minced
06 -
1 pound chicken breast, skinless and boneless
→ Pantry & Canned Items
07 -
32 oz chicken broth (low sodium)
08 -
1 cup corn (fresh or frozen)
09 -
2 small cans (4.5oz each) diced green chilies
10 -
1 can (15oz) black beans, drained and washed
11 -
1 can (15oz) fire-roasted diced tomatoes
→ Seasonings
12 -
2 teaspoons ground cumin
13 -
1 teaspoon chipotle powder
14 -
1/4 teaspoon ground black pepper
15 -
1 teaspoon paprika
16 -
1 teaspoon dried oregano
17 -
1 1/2 teaspoons salt
18 -
1/4 cup lime juice (freshly squeezed)
→ Optional Toppings
19 -
Lime wedges for garnish
20 -
Chopped cilantro leaves
21 -
Red onion, diced small
22 -
Cheddar cheese, shredded
23 -
Greek yogurt or sour cream
# Instructions:
01 -
With a pot warmed over medium heat, pour in your oil. Once hot, throw in the onion, garlic, and diced peppers. Stir them around for 3-4 minutes until the onion looks see-through.
02 -
Toss the chicken, black beans, tomatoes, green chilies, broth, seasonings, and lime juice into the pot. Stir it well, bring it to a rolling boil. Then lower the heat and let it gently bubble for 15-20 minutes while the chicken cooks through.
03 -
Remove the chicken breasts from the pot. Use a couple of forks to pull it apart into shreds, then stir the chicken back into the soup.
04 -
Toss the corn into your soup. Let it heat up for 2-3 more minutes while the corn warms through. Serve hot with your fave toppings.
# Notes:
01 -
Store leftovers in the fridge and they’ll stay good for up to 4 days.
02 -
Freeze individual portions using airtight containers for up to 3 months.
03 -
Dial the spice level up or down by adjusting the chipotle powder.