Zesty Chicken Taco Soup (Print Version)
# Ingredients:
→ Main Components
01 -
1 pound chicken breast, boneless and skinless
02 -
1 small onion (yellow), chopped
03 -
1 small green bell pepper, chopped
04 -
1 small red bell pepper, chopped
05 -
5 garlic cloves, finely chopped
06 -
1/2 tablespoon coconut or avocado oil
→ Canned & Pantry Stuff
07 -
1 can (15oz) diced tomatoes, fire roasted
08 -
1 can (15oz) black beans, rinsed and drained (low-sodium)
09 -
2 cans (4.5oz each) green chilies
10 -
32 oz chicken broth, low-sodium
11 -
1 cup corn, frozen or fresh
→ Spices & Flavors
12 -
1 1/2 teaspoons salt
13 -
1 teaspoon oregano, dried
14 -
1 teaspoon chipotle powder
15 -
1 teaspoon paprika
16 -
2 teaspoons cumin
17 -
1/4 teaspoon pepper (black)
18 -
1/4 cup lime juice, freshly squeezed
→ Garnish Ideas
19 -
Cilantro, freshly chopped
20 -
Greek yogurt or sour cream
21 -
Red onion, diced
22 -
Wedges of lime
23 -
Cheddar cheese, shredded
# Instructions:
01 -
Put a big pot on medium-high heat. Pour in your oil and wait until it gets hot. Throw in your chopped peppers, onion, and chopped garlic. Cook them for about 3-4 minutes or until your onions start looking see-through
02 -
Dump in your chicken breast, tomatoes, black beans, green chilies, all your spices, lime juice, and broth into the pot. Mix everything well, let it come to a boil, then turn down the heat and let it bubble gently for about 15-20 minutes until the chicken's fully cooked
03 -
Remove the chicken pieces and tear them apart using two forks. Toss the shredded bits back into the pot
04 -
Stir in the corn and let everything warm up together for another 2-3 minutes. Ladle into bowls and top with whatever extras you want
# Notes:
01 -
You can keep this soup in your fridge for about 4 days
02 -
Want to save it longer? Pop it in the freezer for up to 3 months in sealed containers
03 -
Make it milder or spicier by changing how much chipotle powder you use