Description
This Keto Chicken Taco Soup is a delicious and healthy low-carb dinner option that is packed with flavor!
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 1 can diced green chiles
- 4 cups chicken broth
- 2 teaspoons taco seasoning
- 1 cup bell peppers, diced
- 1 can black olives, sliced
- 1 cup shredded cheese (optional)
- 1 avocado, diced (for topping)
- Fresh cilantro (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant.
- Add the diced bell peppers and cook until softened.
- Add the chicken breasts, diced tomatoes, green chiles, chicken broth, and taco seasoning.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Remove the chicken, shred it, and return to the pot.
- Serve hot, topped with cheese, avocado, and cilantro if desired.
Notes
- This soup can be made in a slow cooker for easy preparation.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 grams
- Sodium: 750 mg
- Fat: 20 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 8 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 90 mg