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paleo chicken taco soup prepared in a bowl with a spoon inside

Whole30 Taco Soup

  • 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


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.


      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



  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.


Optional toppings ideas that are not paleo: tortilla chips, sour cream or greek yogurt, shredded cheese


  • Serving Size: 4
  • Calories: 230
  • Fat: 5.5
  • Carbohydrates: 14.7
  • Fiber: 2
  • Protein: 29

Keywords: paleo, whole30, low carb, keto