1small jalapenochopped, seeds removed (Be careful, the oils can stay on your fingers for awhile)
32ounceschicken brothlow sodium
4cupswater
2teaspoonsground chili powder
2teaspoonsground cumin
1teaspoonsaltpossibly more depending on your taste
1tablespoonolive oil
green onionscorn 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.