Healthy Chicken Taco Soup

This Chicken Taco Soup is light, healthy and perfect if you are on a weight loss journey. Just add Corn, Kidney beans and top it with nachos to upgrade it.

Course Soup

Cuisine Mexican

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 230kcal

Ingredients

1 tablespoon vegetable oil
1 tablespoon Minced garlic
1 Medium onion Chopped
2 medium boneless skinless chicken breast Cut in to small chunks
¼ cup celery Chopped
2 cups (heaping) cabbage Shredded
1 Medium red bell pepper Chopped
1 10 ounce crushed tomato
¼ teaspoon cayenne pepper
½ tablespoon chipotle chilli powder
1 tablespoon Roasted Cumin powder
2 teaspoons Dried Oregano
1 teaspoon Red chili flakes (optional)
2-3 cups chicken stock or Water
Salt to taste
½ cup sharp cheddar cheese
½ cup Fresh Cilantro leave for garnishing
Lemon Wedges

Instructions

Heat oil in a pot. Add minced garlic. Saute till it starts to brown.
Add chopped onion. Fry till it is soft and translucent.
Add chopped celery, followed by chicken chunks. Fry for one minute.
Add shredded cabbage and chopped red bell pepper. Cook for 2 minutes. The cabbage will start to soften.
Add Tomatoes, stock and all the seasoning. Mix everything well. Bring the soup to a low boil and then reduce heat. Simmer for another 2-3 minutes
Switch off the flame. Garnish with fresh cilantro , lemon wedges and top it with cheese while serving.

Notes

Chipotle chilli powder gives a smokiness to the soup. You can substitute with smoked paprika.
You can skip the spices and add 1 heaping tablespoon of Taco seasoning.
Adjust the heat as per your preference.
Add warm stock to the soup.

Nutrition