Print

Chicken Taco Soup Recipe

  • Author: Bri McKoy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 cups cooked, shredded chicken
  • 2 teaspoons chili powder
  • 1/2 TBS salt
  • 1 tsp pepper
  • 2 teaspoons cumin
  • Juice of one lime
  • 4 ounces roasted and chopped green chili peppers
  • 1 (28 ounce) can crushed tomatoes
  • 2.5 cups chicken broth
  • 1 cup whole corn kernels, frozen
  • 1 (15 ounce) can black beans, rinsed and drained

Top with:

  • sliced avocado
  • shredded cheese
  • lime
  • cilantro
  • hot sauce

Instructions

  1. In a stock pot, heat coconut oil over medium heat. Saute onion until soft, about 3-4 minutes. Add garlic and stir until fragrant (about 1 minute). Add shredded chicken and stir in chili powder, salt, pepper, cumin, lime juice, and green chilies. Saute for a few minutes allowing the aromatics to coat the chicken.
  2. Add tomatoes and broth. Bring to a boil then turn the heat to low and simmer, covered, for 10 minutes.
  3. Stir in corn and beans. Simmer for 10 more minutes.
  4. Taste and add any needed salt or pepper.
  5. Ladle soup into individual serving bowls. Top with avocado slices, cheese, sour cream, a lime wedge and cilantro.