Saute. Add oil (2 tablespoons) to a large pot over medium heat. Once shimmering, add the yellow onion (1 1/2 cup chopped), bell pepper (1 chopped), and jalapeno (1 minced) until softened—about 7 minutes. Add minced garlic (1 tablespoon), taco seasoning (4 tablespoons), oregano (2 teaspoons), and continue to saute for about 2-3 minutes, or until garlic is fragrant.
Simmer. Add salt (1 teaspoon), pepper (1/2 teaspoon), diced tomatoes (14.5-ounce can), salsa (16 ounces), and chicken broth (3 cups), and stir to combine. Add the chicken breast (2), and fully submerge in the cooking liquid. Bring your soup to a boil, then reduce to a simmer and cook for 20-25 minutes--you'll know it's done once the center of your chicken breast reaches an internal temp of 165 F.
Shred chicken + serve. Remove cooked chicken from the soup, set it aside on a plate, and allow it to cool. Once cool enough to handle, shred the chicken into bite-sized pieces and add it back to the soup. Give everything a good stir. Taste and adjust seasoning to your liking. Ladle soup bowls (nutritional information is based on 1/6th of the recipe) and top with suggested toppings. Enjoy!
Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
Avocados. Go for haas! They’re higher in fat, creamier and WAY more delicious than regular (sorry Florida 😘).
Low carb taco seasoning can be hard to find at the store. If using a store-bought product, just read the label and watch out for added sugar and cornstarch.
Salsa can contain added sugar (believe it or not), just check your label. Also, this is a great way to adjust the spiciness of your soup--opt for spicy or mild based on your taste.
To save carbs: I like the flavor of this soup as is, but if you’d like the shave off some carbs, consider using less onion, or swapping the diced tomatoes with chicken broth.
To make it spicier: add more jalapenos, use a spicy salsa, or add some cayenne pepper.