Low Carb Chicken Taco Soup

3 steps

Updated at: Sun, 27 Oct 2024 13:04:30 GMT

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

½ cupshredded sharp cheddar cheese

2scallions

medium, thinly sliced

½ cupfresh cilantro

chopped

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.