November 1, 2020
This healthy chicken taco soup gives you all the flavor of a chicken tortilla soup in a quick and easy meal! Chicken breast, fresh veggies, and warming spices all come together in the crockpot to make a filling meal . This delicious taco soup is perfect to meal prep for an easy lunch throughout the week or fast weeknight dinner. This soup is naturally gluten-free. It’s a hearty meal the entire family will love.
How to Make This recipe Whole30
Legumes are a non compliant item on Whole30. If making this recipe while on Whole30, leave out the fire roasted corn. If you want to add additional vegetables, I recommend adding in some diced zucchini or cauliflower rice.
Replace the Fried Tortillas with Fried Plantains or leave off completely.
HOW TO MAKE CHICKEN TACO SOUP
- Stir : onion, red pepper, chicken, broth, tomatoes, green chiles & spices into a slow cooker.
- Set slow cooker to low heat, cover, and cook for 4-6 hours.
- Remove chicken breasts from the soup and shred. Before adding back to the slowcooker, use an emersion blender to blend your veggies and broth. Stir shredded chicken back into the soup.
- Add in corn & top with gluten free fried tortillas
How to make Gluten Free Fried Tortillas
- First you’ll need your favorite gluten or grain free tortillas
- Heat 1/4 C of oil in a large sauce pan over medium heat. Allow for oil to get very hot. Test the temp by dropping in a tortilla strip, it should start to sizzle & bubble around the tortilla.
- In batches drop the tortillas into the oil. Cook for about 30 seconds- 1 minute per side, flipping then repeating. You will notice the tortilla starts to get a golden brown, that is when you know it’s done.
- Using a slotted spoon, remove the tortillas from the oil & place on a paper towel to cool. Season with salt. Optional seasoning: sprinkle with chili powder, garlic powder and cumin.
If you like this recipe, here are similar recipes you might enjoy:
Slow Cooker Chicken Chile Verde
Sheet Pan Steak Fajitas
Simple Steak Tacos
Healthy Slow Cooker Shredded Beef Chili
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Healthy Slow Cooker Fire Roasted Chicken Taco Soup
Equipment
- Slow Cooker or Instant Pot
Ingredients
- 1 tbsp olive oil
- 1 Lb boneless chicken breast or chicken thighs
- 1 red bell pepper, diced
- 1 C yellow onion, diced
- 2 cloves garlic, minced
- 4 C free-range chicken broth
- 1 4 oz can diced green chiles
- 1 14.5 oz can fire roasted tomatoes
- 1 lime, juiced (2 -3 tablespoons)
- 1/4 tsp paprika
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- black pepper, to taste
- 1 C fire roasted corn
- 1 avocado, sliced optional garnish
- 1/2 C cilantro, chopped optional garnish
- 1 jalapeno, sliced optional garnish
Fried Tortillas
- 1/4 C avocado oil
- 2 grain-free tortillas, sliced into 1/2 in. strips
Instructions
Slow cooker Cooking Instructions
- To the crockpot add: onion, red pepper, chicken, broth, tomatoes, green chiles & spices. Close the lid & cook on low for 6-8 hours or high for 4 hours.
- After cooking, remove the chicken & shred. Set aside
- Before placing the chicken back in the crockpot. Use an emersion blender (or transfer soup contents to a blender), and blend the soup until smooth. If you prefer some veggie chunks to remain in the soup, lessen the time you blend.
- When you've reached desired consistency, add Chicken back to the crockpot along with 1 C. of corn.
- While the corn warms through in the crockpot, make the fried tortillas.
- To serve, top with avocado, cilantro, jalapenos & fried tortillas.
Instant Pot Instructions
- To the Instant Pot add: onion, red pepper, chicken, broth, tomatoes, green chiles & spices. Seal the lid & cook on manual for 25 minutes.
- After cooking, carefully release the pressure. Then Remove the chicken & shred. Set aside
- Before placing the chicken back in the instant pot. Use an emersion blender (or transfer soup contents to a blender), and blend the soup until smooth. If you prefer some veggie chunks to remain in the soup, lessen the time you blend.
- When you've reached desired consistency, add Chicken back to the pot along with 1 C. of corn.
- While the corn warms through in the crockpot, make the fried tortillas.
- To serve, top with avocado, cilantro, jalapenos & fried tortillas.
Fried Tortillas
- Heat 1/4 C of oil in a large sauce pan over medium heat. Allow for oil to get very hot. Test the temp by dropping in a tortilla strip, it should start to sizzle & bubble around the tortilla.
- In batches drop the tortillas into the oil. Cook for about 30 seconds- 1 minute per side, flipping then repeating. You will notice the tortilla starts to get a golden brown, that is when you know it's done.
- Using a slotted spoon, remove the tortillas from the oil & place on a paper towel to cool. Season with salt. Optional seasoning: sprinkle with chili powder, garlic powder and cumin.
