Taco-Style Chicken Soup

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, flavorful soup inspired by classic taco flavors, featuring tender chicken, corn, and a zesty lime-cilantro finish. This Mexican-inspired Whole30 recipe, ready in about 45 minutes, pairs chicken breasts, boneless skinless, avocado oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb chicken breasts, boneless skinless
• 1 tbsp avocado oil
• 1, diced into 1/4-inch cubes yellow onion
• 2, minced garlic cloves
• 1 cup frozen corn, thawed
• 1 can (14.5 oz) diced tomatoes (no salt added)
• 3 cups low-sodium chicken broth
• 2 tbsp lime juice
• 3 tbsp, chopped fresh cilantro
• 1, diced avocado
• 1/2, seeded and minced jalapeño
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Season chicken breasts with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1/2 tbsp avocado oil in a large pot over medium-high heat. Add chicken and cook 5-6 minutes per side until golden and cooked through (165°F internal temperature). Transfer to cutting board, rest 5 minutes, then dice into 1/2-inch cubes.
2. Step 2: Add remaining 1/2 tbsp avocado oil to pot over medium heat. Add diced onion and sauté 3 minutes until softened. Add minced garlic and jalapeño, cooking 1 minute until fragrant.
3. Step 3: Stir in diced tomatoes (with juices) and cook 2 minutes, breaking them down slightly. Add chicken broth and bring to a gentle simmer.
4. Step 4: Add diced chicken, corn, and remaining 1/2 tsp sea salt and 1/4 tsp black pepper. Simmer 10 minutes to meld flavors.
5. Step 5: Remove from heat. Stir in lime juice and 2 tbsp fresh cilantro. Serve hot, topped with remaining cilantro and diced avocado.