This pulled chicken taco soup was inspired by my youngest who, each and every week, begs for tacos. I thought I would put a little spin on it and make my carnivore family a lovely little taco soup with pulled chicken. I had a board meeting and sadly missed it but my husband’s report was that it was a great success!
32 ounce low sodium chicken broth (I used Pacific natural organic low sodium)
4 chicken breasts
Salt and pepper
1/2 of a medium onion, chopped
4 chopped tomatoes or 1 can of chopped tomatoes (smaller size can)
1 can of black beans or red kidney beans (low sodium)
1 bell pepper, chopped
1 jalapeño, diced with seeds removed (leave them in if you like more heat)
1 6 ounce can of tomato paste
1 tablespoon ground cumin
1 teaspoon of chipotle chili powder
1/2 teaspoon cayenne powder
4 cloves of garlic
In your Dutch oven or large stock pot over medium flame, add your broth and chicken. Bring it to a boil and cook until the chicken is completely cooked through. This will take 10-12 minutes. Turn the burner down to low, remove the chicken slowly and place it in a bowl. With two forks, start shredding the meat. In your bowl, add the cumin, chili powder, cayenne, salt and pepper. Then add the meat back to the broth. Add the remaining ingredients. Cover and stir occasionally. Taste and adjust the seasonings as needed.
Garnish with jalapeño peppers, Chobani plain non fat yogurt, cheddar cheese or sour cream.
— Knead to Cook