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.
