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This Whole30 taco soup is made with chicken and veggies for a healthy and flavorful and family friendly meal. This recipe is Whole30 compliant, paleo friendly, dairy free and low carb/keto friendly as well so it can work for so many different dietary preferences. It works great for meal prep and holds up well for leftovers. It’s also made in only one pan which makes for not only an easy meal, but easy clean up!
I am a huge fan of anything related to tacos. I mean…who isn’t?! Here are a few of my other favorite taco inspired recipes!
- Taco Polenta Bake
- Meal Prep Taco Breakfast Scramble (Whole30, paleo, low carb)
- Taco Casserole (Whole30, paleo)
- Spicy Taco Skillet (paleo, Whole30)
Ingredients
This Whole30 taco soup recipe is made with simple whole food ingredients like chicken and vegetables (both fresh and canned) along with some common spices to help bring out that taco taste we all know and love. If you’ve been looking for a recipe to use that chicken breast you probably have hanging out in your fridge or freezer, this recipe will be perfect for you!
How To Prepare
STEP 1: In a large pot, heat the oil and add the onions, garlic and bell peppers to the pot. Then you will sauté until the veggies have softened.
STEP 2: Next, you will add the chicken breast, canned tomatoes, green chilies, spices, chicken broth and lime juice and stir to combine your ingredients together.
STEP 3: Once your taco soup us starting to boil, reduce heat to low and then let simmer until chicken is cooked and ready to shred.
STEP 4: When ready, it’s time to shred the chicken. Simply remove the chicken breast from the soup and shred with two forks. Then add the shredded chicken back to the pot and simmer for 5 more minutes.
STEP 5: Serve the soup warm topped with freshly chopped cilantro and lime wedges.
How To Prepare Whole30 Taco Soup in the Instant Pot
To make this Whole30 taco soup in the instant pot, turn your instant pot to sauté mode and heat the olive oil before adding in your onions, garlic and bell peppers until they have softened.
From there, press cancel to turn your Instant Pot off sauté mode and then add in the chicken, lime juice, diced tomatoes, chilis and chicken broth. Set the valve to “sealing” and pressure cook on high for 9 minutes. Use a wooden spoon to switch the valve to “venting”. Then remove the chicken from the soup and shred with two forks before adding the chicken back in and stirring to combine.
Variations and Modifications
Frequently Asked Questions
Yes! Wait until the soup cools down completely and store it in a freezer safe container for up to 3 months. To reheat, let the soup thaw overnight in the refrigerator and reheat on the stove or in the microwave.
Yes! This taco soup makes great leftovers and can be used for meals during the week.
Yes! This chicken taco soup has 14.7 carbs and 12.7 net carbs making it a low carb meal
Yes! To make this Whole30 taco soup in the instant pot, turn your instant pot to sauté mode and heat the olive oil before adding in your onions, garlic and bell peppers until they have softened. From there, press cancel to turn your Instant Pot off sauté mode and then add in the chicken, lime juice, diced tomatoes, chilis and chicken broth. Set the valve to “sealing” and pressure cook on high for 9 minutes. Use a wooden spoon to switch the valve to “venting”. Then remove the chicken from the soup and shred with two forks before adding the chicken back in and stirring to combine.
Whole30 Taco Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6
- Category: Soups
- Method: Stove Top
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Whole30 taco soup is made with chicken and veggies for a healthy and flavorful and family friendly meal. This recipe is Whole30 compliant, paleo friendly, dairy free and low carb/keto friendly as well so it can work for so many different dietary preferences.
Ingredients
● 1 tbsp olive oil
● 1 medium onion, diced
● 2 bell peppers, diced (I used green and red bell peppers)
● 3 garlic cloves, minced
● 1 pound boneless, skinless chicken breast
● 1 tsp sea salt
● 1 tsp dried oregano
● 1 tsp paprika
● ¼ tsp chili powder
● ½ tbsp cumin
● ½ tsp black pepper
● 1 (15oz) can diced tomatoes
● ½ cup chopped green chilies
● Fresh lime juice from 2 limes
● 4 cups chicken broth
Optional Toppings:
● Freshly chopped cilantro
● Diced red onions
● Lime wedges
● Avocado
Instructions
- In a large pot, heat the olive oil over medium heat and add the onions, garlic and bell peppers. Saute until the onion is translucent and the bell peppers have softened.
- Add in the pot the chicken breast, canned tomatoes, green chilies, spices, chicken broth and lime juice.
- Bring to a boil and reduce the heat to low. Let the soup simmer for 30 minutes or until the chicken is cooked through and easy to shred.
- Remove the chicken breast from the soup and using two forks shred the chicken. Add the shredded chicken back to the pot and simmer for 5 more minutes.
- Serve the soup warm topped with freshly chopped cilantro and lime wedges.
Notes
Optional toppings ideas that are not paleo: tortilla chips, sour cream or greek yogurt, shredded cheese
Nutrition
- Serving Size: 4
- Calories: 230
- Fat: 5.5
- Carbohydrates: 14.7
- Fiber: 2
- Protein: 29
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