Chicken Taco Soup
It’s been raining in Southern California! Yay!!! Thank God, because we have needed it. If you’re like me, you want to eat soup on the cozy, rainy days. This Chicken Taco Soup was inspired by the Fit Soup, from Wahoo’s. I had never thought to put cabbage in taco soup, but they do, and it’s deliciously healthy! By the way, I’ve included tips on how to make this soup vegan in the recipe notes.
Soup is a great way to add variety to your veggie intake! I normally don’t eat raw cabbage, unless I throw I bit of it into a smoothie, but it adds a ton of flavor to this soup and is much more palatable when cooked. Cabbage is in the cruciferous group of veggies, which are well known for their ability to fight diseases like cancer. It can also help you fight a common cold, so this is a great meal when you’re sick! Actually, cooked veggies are easier on your digestive system than raw, so that is another good reason to eat this (or any other) soup when you’re sick.
Before we get to the recipe for the Chicken Taco Soup, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 1 Tbsp Coconut Oil
- 1/2 Onions (chopped)
- 2 Garlic Cloves (minced)
- 4 Cups Organic Chicken Broth
- 1 Cup Carrots (chopped)
- 1 Can Organic Black Beans
- 1 Cup Salsa (however spicy you like it)
- 2 Cups Rotisserie Chicken (shredded)
- 1/4 Head Cabbage (cut thinly)
- Sea Salt (to taste)
- Freshly Ground Pepper (to taste)
- Cooked Brown Rice
- Shredded Cheese
- Black Olives
- Avocados (chunked)
- Plain Greek Yogurt
- Organic Corn Chips
- Green Onion
- In a large pot or dutch oven heat the coconut oil over medium heat. Add the onions and sauté until they are soft. Stir in the garlic for the last couple minutes.
- Add the remaining ingredients for the soup, cooking it until the carrots and cabbage are soft. Try not to overcook...I like my carrots a little underdone, because they taste fresher and maintain more nutrients.
- Serve warm, with toppings of your choice! Enjoy!
If you'd like to make this a vegan soup, skip the chicken and use vegetable broth, instead of the chicken broth. Also add an extra can of black beans. Skip the cheese and yogurt for toppings.
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