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    Recipes

    Whole30 Taco Soup (paleo, low carb, easy)

    Published: Jan 16, 2022 · Last Updated: Jan 16, 2022 by Jen Lopez

    This post may contain affiliate links

    Jump to Recipe·Print Recipe

    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)
    Table of Contents hide
    Ingredients
    How To Prepare
    How To Prepare Whole30 Taco Soup in the Instant Pot
    Variations and Modifications
    Frequently Asked Questions
    Whole30 Taco Soup
    Other Recipes You'll Love
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    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!

    ingredients for paleo taco soup laid out on a marble slab
    • chicken breast - you will need about a pound of boneless, skinless chicken breast for this soup recipe
    • chicken broth - you can also use vegetable broth if that's what you have on hand or another thing I like to do is sub in bone broth for the additional protein and nutrient benefits.
    • vegetables: onion, garlic, bell peppers (I used red and green), diced tomatoes and canned chopped green chilis.
    • spices: some basic spices you will need are paprika, oregano, chili powder and cumin.
    • olive oil - my favorite high quality olive oil is from Primal Kitchen Foods! (code "BEAUTY10" gets your a discount on their website!)
    • fresh lime juice - you will need the juice of about two limes and you can also reserve some additional slices for garnish
    • Optional Toppings: black olives, avocado, cilantro, diced red onion

    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.

    • red and green bell peppers, chopped onions and minced garlic in a large pot with olive oil
    • bell peppers, onions and garlic cooked until soft in a large pot with olive oil

    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.

    chicken breast and canned tomatoes added to a large put with bell peppers and onions

    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.

    • chicken breast on a plate being shredded with 2 forks
    • shredded chicken breast added to paleo taco soup
    paleo taco soup cooked in a large pot

    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

    • Use bone broth in place of chicken broth for additional protein and nutrient benefits
    • If you are missing a spice from the ingredients list but you do have taco seasoning, feel free to use 1 ½ tablespoons of taco seasoning instead. Just take note that if you want to keep your soup Whole30 compliant, make sure you use a taco seasoning that is free of sugar and additives (I like Primal Palate).
    • If you do not have any dietary restrictions, other recommended toppings include tortilla strips, sour cream or cheese
    • If you prefer, you can use 1 pound of ground beef in place of chicken and just reduce the simmer time from 30 minutes to 15-20 minutes.
    • If you want to add more texture and veggies to this meal, you can add in a cup of cauliflower rice when you add in the chicken and tomatoes.
    paleo chicken taco soup prepared in a white bowl with a spoon inside

    Frequently Asked Questions

    Can I freeze the this Whole30 taco soup?

    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.

    Can I use this taco soup recipe for meal prep?

    Yes! This taco soup makes great leftovers and can be used for meals during the week.

    Is this taco soup low carb?

    Yes! This chicken taco soup has 14.7 carbs and 12.7 net carbs making it a low carb meal

    Can this paleo taco soup be made in the Instant Pot?

    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.

    prepared whole30 chicken taco soup with lime wedges
    Print
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    paleo chicken taco soup prepared in a bowl with a spoon inside

    Whole30 Taco Soup

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Jen Lopez
    • 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
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    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 tablespoon 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 teaspoon sea salt

    ●      1 teaspoon dried oregano

    ●      1 teaspoon paprika

    ●      ¼ teaspoon chili powder

    ●      ½ tablespoon cumin 

    ●      ½ teaspoon 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

    1. 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. 
    2. Add in the pot the chicken breast, canned tomatoes, green chilies, spices, chicken broth and lime juice.
    3. 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.
    4. 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. 
    5. Serve the soup warm topped with freshly chopped cilantro and lime wedges.

    Equipment

    cream colored dutch oven with lid

    dutch oven

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    instant pot

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    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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