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Low-Carb Chicken Taco Soup Recipe Easy Cozy Guilt-Free Comfort

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A cozy, low-carb chicken taco soup that is quick, easy, and guilt-free, combining smoky taco spices, tender chicken, and a creamy broth for a satisfying comfort meal.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (or thighs)
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 medium red bell pepper, diced
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 cup frozen corn (optional)
  • ½ cup black soybeans or black beans, rinsed and drained
  • ¼ cup canned coconut milk
  • Chopped cilantro (optional, for topping)
  • Sliced avocado (optional, for topping)
  • Lime wedges (optional, for serving)
  • Shredded cheese (optional, for topping)

Instructions

  1. Dice the onion and red bell pepper, and mince the garlic cloves. Pat dry the chicken breasts with paper towels.
  2. Heat 1 tablespoon olive oil over medium heat in a large pot. Add the chopped onion and bell pepper, cooking for 5 minutes until softened and fragrant.
  3. Stir in the garlic and cook for another 30 seconds, being careful not to burn it.
  4. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to coat the veggies evenly and toast the spices for about 1 minute.
  5. Nestle the chicken breasts into the pot, browning each side for 2-3 minutes without cooking through.
  6. Pour in the chicken broth and add the drained diced tomatoes. Bring to a gentle boil, then reduce heat to low and cover.
  7. Simmer for 20-25 minutes until the chicken is cooked through and tender.
  8. Remove the chicken breasts and shred them with two forks, then return the shredded meat to the soup.
  9. Stir in black soybeans and frozen corn (if using). Simmer for another 5 minutes to heat through.
  10. Stir in the canned coconut milk to add richness. Taste and adjust salt and pepper as needed.
  11. Ladle soup into bowls and top with fresh cilantro, avocado slices, shredded cheese, and a squeeze of lime.

Notes

Toast spices before adding liquids to deepen flavor. Use chicken thighs for richer taste or breasts for leaner soup. For thicker soup, blend a portion with an immersion blender. Adjust spice level with chili powder or fresh chiles. Skip corn or beans for stricter low-carb or keto. Dairy-free option by omitting cheese or substituting with nutritional yeast.

Nutrition

Keywords: low-carb, chicken taco soup, easy soup, cozy soup, guilt-free, comfort food, keto-friendly, gluten-free

Find it online: https://bouncybowl.com/low-carb-chicken-taco-soup-recipe-easy-cozy-guilt-free-comfort/