Go Back Email Link
+ servings
a top view of a bowl of taco soup with corn tortilla chips

Shredded Chicken Taco Soup

Sandi Gaertner
Your whole family will love this easy chicken taco soup. This healthy soup is ready in under 30 minutes!
4.86 from 14 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Gluten Free Soup Recipes
Cuisine Mexican
Servings 6
Calories 161 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 2 large organic chicken breasts
  • 2 cloves garlic * see note
  • 1 onion chopped
  • 1 cup black beans or any beans
  • 2-3 zuchinni chopped (2 if they are large)
  • 3-4 carrots diced
  • 1 small jalapeno chopped, seeds removed (Be careful, the oils can stay on your fingers for awhile)
  • 32 ounces chicken broth low sodium
  • 4 cups water
  • 2 teaspoons ground chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon salt possibly more depending on your taste
  • 1 tablespoon olive oil
  • green onions corn tortillas, and grated cheese to top

Instructions
 

  • In a large soup pot, heat olive oil on medium heat.
  • Add chopped vegetables.
  • Saute for 5 minutes.
  • Add two raw whole chicken breasts, broth, spices, and water.
  • Bring to boil, then reduce heat to medium low.
  • Cook for 20 minutes.
  • Remove chicken breasts.
  • Using two forks, shred chicken breasts and then return to the pot.
  • Allow to cook 5 minutes.
  • Serve with crushed corn tortillas, cheese, and green onions on top.

Notes

  1. To make this recipe paleo, omit the beans, cheese, and sour cream garnish.
  2. I used boneless chicken breasts, but you can also use thighs.
  3. This recipe is a great recipe for avoiding food waste. Use the vegetables you have on-hand!
  4. In the spring, look for green garlic. It adds wonderful flavor. Since it has such a short growing season, use regular garlic cloves if you can't find green garlic.
  5. This gluten free taco soup will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 161kcalCarbohydrates: 10gProtein: 19gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 48mgSodium: 1078mgPotassium: 786mgFiber: 3gSugar: 5gVitamin A: 5622IUVitamin C: 32mgCalcium: 69mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.