Slow Cooker Pumpkin Taco Soup
When you've got a busy day ahead, it's paleo Pumpkin Taco Soup for the win! This easy slow cooker soup recipe is a high protein dinner that's easy to make and PACKED with delicious flavor. It basically makes itself!
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Servings: 10 Cups Soup
Calories: 247kcal
Ingredients
- 1 1/2 pounds boneless skinless chicken breast (or chicken thighs)
- 28 ounces Diced Fire-Roasted Tomatoes (one 28-ounce can or two 14oz cans)
- 1 (14 ounce) can Pumpkin Puree (not pie filling!)
- 1 Onion - diced
- 2 teaspoons Ground Cumin
- 2 teaspoons Chili Powder
- 1 teaspoon Kosher Salt (or to taste)
- 4 cups Chicken Bone Broth (or Vegetable Broth)
- 1/4 cup Chopped Fresh Cilantro
To Serve:
- 1 Avocado diced or sliced
- Additional Cilantro
- Shredded Cheese or Cotija Cheese (Not Paleo!)
Instructions
- Combine. In the bowl of your slow cooker, combine diced tomatoes, pumpkin puree, onion, garlic, cumin, chili powder, and salt. Add chicken broth or veggie broth and stir to combine so there are no chunks of pumpkin puree.
- Add Chicken. Tuck the chicken breast into the soup and cover with the lid.
- Slow Cook soup on HIGH 3-4 hours (Mine's usually done at about the 3 1/2 hour mark!), or on LOW 7-8 hours. You'll know the soup is done when the chicken is tender and easy to shred.
- Finish The Soup. Use two forks to shred the chicken (either right in the slow cooker or on a cutting board or plate) and return it to the soup. Stir in cilantro.
- Serve & Store. Enjoy warm with your favorite toppings, and store leftover soup in an airtight container in the fridge 3-4 days. Or, freeze soup in freezer-safe containers or freezer bags up to 2 months.
Notes
- Try Adding More Chicken or Beans! This soup is on the broth-y side on purpose, but if you want the soup more filled out, you can use 2 pounds of chicken or add 1 can of black beans or great northern beans along with the other ingredients! (Beans are not paleo or Whole30 approved, but are gluten-free & delicious!)
INSTANT POT DIRECTIONS:
- DUMP-AND-GO METHOD: Add all ingredients to your Instant Pot and stir to combine. Cover, making sure valve is turned to SEALED setting. Cook on MANUAL pressure for 15 minutes. Quick release steam by carefully turning valve to VENT setting (or simply naturally release steam), then shred the chicken and return to soup. Garnish with additional cilantro.
- SAUTE METHOD. Add 1 Tbsp. olive oil to your Instant Pot and press SAUTE. Add onion and saute 4-5 minutes, or until onion is tender. Press CANCEL and add all other remaining ingredients to the Instant Pot. Stir to combine. Make sure valve is sealed, then cook on MANUAL for 15 minutes. Quick-release steam or naturally release steam, before shredding chicken and returning to soup. Garnish with additional cilantro.
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Nutrition
Serving: 1.5cups | Calories: 247kcal | Carbohydrates: 20.8g | Protein: 28.1g | Fat: 3.5g | Saturated Fat: 0.8g | Cholesterol: 82.7mg | Sodium: 788.5mg | Potassium: 626.2mg | Fiber: 4.2g | Sugar: 10.4g | Vitamin C: 7.5mg | Calcium: 44.9mg
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/pumpkin-taco-soup/