Chicken Taco Soup


One of our quick go-to meals is chicken taco soup. It's fresh, hearty and comes together pretty quickly. Plus, it's toddler-approved! The recipe is simple and can easily be modified to be whole30 approved. There is one secret ingredient though, and it makes a  difference... lime vitality essential oil!! If you don't have an lime EO you can use some lime zest and lime juice to get a pretty similar flavor.


5 cups cooked chicken, shredded*
4 large carrots, chopped
1/2 yellow onion, diced
1/2 red onion, diced (OR just use 1 yellow/red onion)
2 cups zucchini, diced
1 bell pepper, diced
4T homemade taco seasoning
Olive oil
6-8 cups bone broth (depending on how thick/thin you want the broth)
10-15 drops lime vitality essential oil
1 cup diced sweet potatoes OR 1 cup uncooked rice (the rice is NOT Whole30 compliant, so omit for Whole30 and serve over cauliflower rice - recipe below!)

Add olive oil + onions to a dutch oven or large pot and cook over medium heat until translucent. Add carrots + sweet potatoes (if using), cover and steam sauté for about 5 minutes to soften the carrots. Add zucchini, bell pepper, cooked chicken, seasoning and broth and simmer for about 15 minutes. Stir well to combine all the ingredients and add more seasoning if you choose. Add lime essential oil (or a healthy squeeze of lime juice + some zest), stir one last time and remove from heat. Alternatively, you can add a little lime oil or juice to individual bowls.

Top with homemade guacamole or sliced avocado and fresh cilantro! 

*To make with raw chicken, simply add diced chicken in with the onions and carrots and cook until no longer pink. I typically bake my chicken while I'm cutting up veggies (350 for about 25 minutes for 2lb), or I will cook it in the Instantpot during the day. 

**To make in a slow cooker or Instantpot, add all ingredients except zucchini and lime oil to the slow cooker and set on low for about an hour (2-3 if using raw chicken). Add in the zucchini for the last fifteen minutes! 


1 bag fresh or frozen cauliflower OR 1 small head fresh cauliflower diced  using a food processor
1T ghee or grass-fed butter (use ghee for Whole30 compliant recipe)
10 dros lime vitality essential oil OR juice from 1/2 a lime + 1tsp lime zest
1/4 cup fresh cilantro, chopped

Melt ghee to a pan over medium heat, then add riced cauliflower. Sauté for about 5-10 minutes until softened but not completely cooked. Remove from heat and stir in lime oil, cilantro and a little extra ghee for good measure!  

ashley cribbComment