Low Carb Chicken Taco Soup
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Ingredients
6 servings
2 tablespoonsolive oil
1yellow onion
large, diced
1red bell pepper
medium, cored, seeded, and diced
1green bell pepper
medium, cored, seeded, and diced
1 tablespoontomato paste
3 tablespoonschili powder
1 tablespoonground cumin
2 teaspoonsgarlic powder
2 teasponsdried oregano
¼ teaspooncayenne pepper
optional
1 teaspoonkosher salt
¼ teaspoonfreshly ground black pepper
2 ½ cupslow-sodium chicken broth
20 ozwild mushrooms
1 x 28 ouncefire-roasted diced tomatoes
can
1.5 poundsskinless chicken breast
1 teaspoonapple cider vinegar
For Serving
Instructions
Step 1
Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion and bell peppers, and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the tomato paste, chili powder, garlic powder, cumin, oregano, cayenne, salt, and pepper, and stir to combine. Cook for 1 minute. Add the broth, tomatoes and their juices, kidney beans, and pinto beans, then stir to combine.
Step 2
Add the chicken thighs and bring to a boil. Reduce the heat to maintain a simmer. Simmer uncovered until the chicken is cooked through and registers an internal temperature of 165℉, about 15 minutes.
Step 3
Transfer the chicken to a cutting board. Shred the meat with 2 forks, then return the chicken to the pot. Simmer uncovered for 30 minutes. Remove from the heat and stir in the vinegar. Serve topped with shredded cheese, scallions, and cilantro if desired.
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