Go Back

Whole30 Chicken Taco Soup

A warm, delicious, and wholesome taco soup that's perfect for busy weeknights and compliant with Whole30 guidelines.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts
  • 1 can (14 oz) diced tomatoes, with juices
  • 2 cups vegetable or chicken broth
  • 1 can (15 oz) black beans, drained and rinsed Optional for Whole30
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 1 cup corn Optional for Whole30
  • Fresh cilantro, for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and sauté for about 3-5 minutes until it becomes translucent.
  3. Add the garlic and cook for another minute.
Cooking
  1. Place the chicken breasts in the pot and pour in the diced tomatoes with their juices and the broth.
  2. Stir in the chili powder, cumin, smoked paprika, onion powder, salt, and pepper.
  3. Bring the mixture to a gentle simmer, then cover the pot and let it cook for about 20-25 minutes, or until the chicken is cooked through and tender.
  4. Remove the chicken from the pot and shred it using two forks.
  5. Return the shredded chicken to the pot, and add in the black beans and corn if desired.
  6. Stir everything together and let it simmer for an additional 5-10 minutes.
  7. Ladle the soup into bowls, garnish with fresh cilantro, and serve.

Notes

For a milder soup, add avocado or coconut milk to tone down the spice. Feel free to mix in leftover veggies for additional flavor. This soup can be made in a large batch and frozen for future meals.