Delicious Chicken Taco Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 pound of chicken breast, no skin or bones
02 -
1 small green bell pepper, chopped into small bits
03 -
1 small red bell pepper, also diced
04 -
1 small yellow onion, chopped finely
05 -
5 garlic cloves, finely minced
06 -
Half a tablespoon of coconut or avocado oil
→ Pantry & Canned Items
07 -
1 cup of corn (frozen or fresh)
08 -
1 can of low-sodium black beans (about 15 oz), washed and drained
09 -
2 small cans of diced green chilies (4.5 oz each)
10 -
32 oz of chicken broth with less salt
11 -
1 can (15 oz) of fire-roasted diced tomatoes
→ Seasonings
12 -
2 teaspoons of ground cumin
13 -
A teaspoon of chipotle powder
14 -
1/4 cup fresh lime juice
15 -
A teaspoon of dried oregano
16 -
1 teaspoon of paprika
17 -
1 1/2 teaspoons salt
18 -
1/4 teaspoon ground black pepper
→ Optional Toppings
19 -
Chopped cilantro
20 -
Red onion, diced
21 -
Lime slices for squeezing
22 -
Sour cream or plain Greek yogurt
23 -
Shredded cheddar cheese
# Instructions:
01 -
Put a big pot on medium-high heat. Add your oil. When it's hot, toss in the garlic, onion, and diced peppers. Let it all cook for 3-4 minutes. Stir occasionally until the onions look see-through.
02 -
Drop in the chicken breasts, green chilies, black beans, fire-roasted tomatoes, lime juice, spices, and chicken broth. Stir it all up, heat it to a boil, then slow things down to a simmer. Let the soup gently bubble for 15-20 minutes, or until the chicken is done.
03 -
Pull the cooked chicken breasts out of the pot. Use a pair of forks to shred the meat into small pieces. Once it's shredded, return it to the soup.
04 -
Stir in your corn—fresh or frozen—and let it warm up in the soup for 2-3 minutes. Serve the soup hot, and top it however you like!
# Notes:
01 -
Leftovers stay good in the fridge for up to four days.
02 -
You can freeze individual servings in airtight containers for up to three months.
03 -
Adjust how spicy it is by tweaking how much chipotle powder you use.