Shredded Chicken Taco Soup
Your whole family will love this easy chicken taco soup. This healthy soup is ready in under 30 minutes!
Ingredients
- 2 large organic chicken breasts
- 2 cloves garlic * see note
- 1 onion chopped
- 1 cup green beans chopped
- 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
- To make this recipe paleo, omit the beans, cheese, and sour cream garnish.
- I used boneless chicken breasts, but you can also use thighs.
- This recipe is a great recipe for avoiding food waste. Use the vegetables you have on-hand!
- 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.
- This gluten free taco soup will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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?Let us know how it was!