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Bowl of Whole30 Chicken Taco Soup garnished with cilantro and avocado

Whole30 Chicken Taco Soup

A quick and flavorful taco soup that’s healthy, gluten-free, and ready in just 30 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken breasts
  • 2 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes (with juice)
  • 1 can (4 oz) diced green chilies
  • 1 can (15 oz) black beans, rinsed and drained (optional for Whole30) Leave out if strict
  • 1 tbsp chili powder
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium-high heat.
  2. Add the diced onion and garlic, cooking until the onion is translucent and fragrant.
  3. Add the chicken breasts to the pot and sear them for about 3-4 minutes on each side until golden brown.
  4. Pour in the chicken broth, diced tomatoes, green chilies, and the spices (chili powder, cumin, smoked paprika, salt, and pepper).
  5. If you’re using them, add the black beans.
  6. Bring everything to a boil, then reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes.
  7. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine.

Notes

For added flavors, consider a dash of hot sauce or a splash of lime juice before serving. This soup can be made ahead of time and tastes even better the next day!