Chicken Taco Soup (sans the taco!)

This glorious soup tastes like everything you could ever want from a chicken taco, all wrapped up in a tasty bowl of goodness that’s incredibly quick and simple to make!

Back in the day, we’d make chicken tacos and would fry corn tortillas to make them crispy, load them up and indulge. Well, while there are some good keto tortilla recipes out there, sometimes it can be a lot of work for a weeknight.

Another one of my favorite lunches is actually a good ol’ taco salad. Ya know, those salads with the fried shell loaded with lettuce, tomatoes, olives and beans? I miss those being on a low carb diet. So I decided, what the heck – all the typical taco fixins would make a pretty good soup. But of course, I have to throw in some veggies to replace the missing lettuce. The chicken taco soup was born!

I’d love to say that this is a ‘traditional Mexican recipe’ or something like that, but it’s really one that I put together out of a taco salad craving. It’s so good that I make a big batch and freeze the leftovers, if there are any.

Making the soup

One of the great things about this recipe is that it’s made in a single pot (yay!) with simple ingredients.

Putting the soup together is as simple as cooking the chicken with some olive tapenade, adding broth and veggies to the pot, shredding the chicken and putting it back in the pot to simmer. Boom!

This time, I used shredded carrots, but sliced carrots can also be used.

Once the vegetables have cooked to al dente, the chicken is added back in and then let it simmer for about 10 minutes to let the flavors blend together.

You can top the soup with almost anything, but I like a little bit of cheese, sour cream, cilantro, maybe a few radish slices and a squeeze of lime.

Other recipes you might like

• Easy Fish Stew with Turnip and Fennel
• Low-FODMAP Taco Seasoning
• Homemade Bone Broth (Keto and Low-FODMAP)
• Keto Bibimbap Bowl – the Ultimate Meal!

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Chicken 'Taco' Soup (sans the taco!)

Author: Tracey Hatch-Rizzi

This glorious soup tastes like everything you could ever want from a chicken taco, all wrapped up in a tasty bowl of goodness that's incredibly quick and simple to make.  You'll never miss the tortillas!  And, one serving only yields 8 net carbs - whoop!

5 from 1 vote

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Category: Soups

Cuisine: American/Mexican Fusion

Method: Stovetop

Yield: 8 cups

Diet:Gluten Free

Special Diet:Keto, Low-Carb, Low-FODMAP, Paleo

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 large chicken breasts - boneless and skinless
• 1 tablespoon olive oil
• 2 tablespoons olive tapenade
• 1 large or two medium zucchini
• 1 cup carrots (chopped or shredded)
• 2 large green onions (green part only for low-FODMAP)
• 4 ounces green chiles (small 4oz can -optional for AIP)
• 1 teaspoon salt
• ⅛ teaspoon pepper (optional for AIP)
• 1 pinch cumin (optional for AIP)
• 1 pinch chili powder (optional for AIP)
• 1 pinch cinnamon
• 1 pinch clove
• 1 quart chicken broth
• ½ lime (juice only)
• 2 tablespoons chopped cilantro for garnish
• 2 tablespoons chopped avocado for garnish (see notes for more garnish ideas)

Instructions

 

Brown the chicken

• Add olive oil to a large pot and add the chicken breasts.
• Top the chicken breasts with 1 tablespoon of olive tampenade per breast and saute until just cooked through, flipping once, about 10 minutes.  Cook these on low heat (low and slow) so they remain tender.  Depending on thickness, it may take more than 10 minutes, but it's worth the wait!
• Remove the chicken and place on a large plate or in a large bowl to cool.

Add veggies to the pot

• Add the vegetables and spices to the pot to saute on medium heart for about 5 minutes.  This brings out the aromatics in the spices and nicely distributes all the flavors.
• Add the broth and simmer until veggies are tender, about 10 minutes.
• While the veggies are cooking, slice or pull apart the chicken breasts into small chunks.

Combine all ingredients

• When the veggies are just tender, add the chicken back to the pot, add the lime juice, season to taste.  If the soup needs more salt or other spices, this is a good time to add them.  Simmer for another 5 minutes.
• Serve about two cups into a bowl and top with cilantro and avocado, along with other toppings of your choice.

Notes

Chicken breasts can be substituted with thighs or a combination of the two, if you’d like.  I like the texture of breast meat in this recipe.

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Optional garnishes

• Sour cream
• Microgreens
• Cheese
• Bacon

Nutrition

Serving: 2 cupsCalories: 228 kcalCarbohydrates: 11 gProtein: 27 gFat: 9 gCholesterol: 57 mgSodium: 2174 mgFiber: 3 gSugar: 4 gNet Carbs*: 8 g

*Net carbs = carbohydrates - fiber

Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.

Keywords: Chicken taco soup, keto chicken taco soup, taco soup

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