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Chicken Taco Soup

  • 3 skinless boneless chicken breasts (1.3 lbs or 600 g) (defrosted, if frozen)
  • 1 (14.5 oz or 414 ml) can of diced tomatoes
  • ½ medium onion (2 oz or 55 g), peeled and sliced
  • 2 cups (480 ml) chicken broth or vegetable broth
  • 3 Tablespoons (18 g) taco seasoning
  • 1 medium bell pepper (4.2 oz or 120 g), chopped
  • 2 cups (350 g) broccoli or cauliflower, chopped
  • Salt and pepper, to taste
  • To serve: chopped fresh cilantro, coconut cream, sliced avocado, chopped green onions (optional)
            • 1Add the chicken, diced tomatoes, onion, chicken broth, and taco seasoning into a slow cooker. Place the lid on the slow cooker and cook on low for 5 to 6 hours.
            • 2Remove the chicken from the slow cooker and use 2 forks to shred the meat.
            • 3Add the shredded chicken, chopped bell pepper, and broccoli or cauliflower to the slow cooker and continue to cook for an additional 1 hour until the vegetables are cooked through. Season with salt and pepper, to taste.
            • 4Serve the soup by itself or serve it with the optional toppings.
            • Boneless skinless chicken thighs can be used instead of chicken breasts. If using bone-in chicken breast or thighs, remove and discard the bone before shredding it after it is cooked.
            • Ground chicken, ground turkey, and ground beef can also be used instead of chicken breast.
            • You can use tomato sauce instead of diced tomatoes.
            • You can use 2 teaspoons of onion powder instead of the onion.
            • Frozen cauliflower and broccoli can be used instead of fresh. You can add the vegetables partially defrosted to the slow cooker, but the chicken must be completely defrosted before putting it in the slow cooker.
            • Be sure to check the ingredients label of the taco seasoning to make sure sugar isn’t listed.
              (Estimated and based on per-serving amounts.)
                Calories: 245     Fat: 10 g     Total Carbs: 9 g     Fiber: 3 g     Sugar: 4 g     Net Carbs: 6 g     Protein: 26 g