Low Sodium Chicken Taco Soup

This Low-Sodium Chicken Taco Soup is quick, easy, and delicious – minus the excess salt. Perfect for a weeknight dinner.

This delicious Low Sodium Chicken Taco Soup is packed with all the classic taco flavors you crave but without the added salt. It’s a perfect weeknight meal that’s both hearty and healthy.

This recipe uses low-sodium ingredients like broth and spices, allowing the natural flavors of the chicken, vegetables, and herbs to shine through. You won’t miss the extra salt, and your taste buds will thank you!

HOW DO I MAKE MY CHICKEN TACO SOUP?

1. At the bottom of a large pot place the chicken breasts.

2. Add the low-sodium chicken broth, black beans, corn, diced tomatoes with their juice, green chilies, chopped onion, bell pepper, and garlic to the pot.

3. Stir in the chili powder, cumin, paprika, oregano, and black pepper.

4. Bring the mixture to a boil over medium-high heat.

5. Once boiling, reduce the heat to low and let it simmer, covered, for about 25-30 minutes or until the chicken is fully cooked and tender.

6. Remove the chicken from the pot and shred it using two forks then return the shredded chicken to the pot.

7. Let the soup simmer for an additional 10 minutes to allow the flavors to meld together.

8. Pour the soup into bowls and garnish with fresh cilantro.

9. Serve with lime wedges on the side.

10. If desired, add diced avocado and a dollop of low-fat sour cream to each serving.

Low Sodium Chicken Taco Soup Ingredients

Ingredients:

• 1 lb (450g) chicken breast, skinless and boneless
• 4 cups (950ml) low-sodium chicken broth
• 1 (15oz or 425g) can low sodium black beans, drained and rinsed
• 1 (15oz or 425g) can low sodium corn, drained
• 1 (15oz or 425g) can no-salt-added diced tomatoes, undrained
• 1 (4oz or 113g) can diced green chilies
• 1 large onion, chopped
• 1 bell pepper (any color), chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp oregano
• 1/2 tsp black pepper
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Avocado, diced (optional, for serving)
• Low-fat sour cream (optional, for serving)

Instructions:

1. At the bottom of a large pot place the chicken breasts.
2. Add the low-sodium chicken broth, black beans, corn, diced tomatoes with their juice, green chilies, chopped onion, bell pepper, and garlic to the pot.
3. Stir in the chili powder, cumin, paprika, oregano, and black pepper.
4. Bring the mixture to a boil over medium-high heat.
5. Once boiling, reduce the heat to low and let it simmer, covered, for about 25-30 minutes or until the chicken is fully cooked and tender.
6. Remove the chicken from the pot and shred it using two forks then return the shredded chicken to the pot.
7. Let the soup simmer for an additional 10 minutes to allow the flavors to meld together.
8. Pour the soup into bowls and garnish with fresh cilantro.
9. Serve with lime wedges on the side.
10. If desired, add diced avocado and a dollop of low-fat sour cream to each serving.

Tips:

1. For a thicker soup, you can mash one of the cans of beans before adding them to the pot.
2. Adjust the chili powder and cumin according to your taste preferences and desired spice level.
3. This soup freezes well, so feel free to make a large batch and save some for later.