Chicken Taco Soup

1-2 servings

6-8 ounces cooked chicken, shredded or diced

18-20 ounces beef or chicken broth

2 tsp vinegar

1 tsp cumin

1 tsp chilli powder

1 tsp hot sauce (optional)

1 tsp garlic 

½ tsp oregano

½ tsp salt

Combine all ingredients in a pot and let simmer for at least 20 minutes.

If you want to use raw chicken, dice it up and cook the same way, except let simmer for at least 30-40 minutes instead. You can even use bone in chicken for more flavor. If using bone in chicken, it will taste best if you let simmer for closer to an hour.

You can also throw this all in the slow cooker and let it go on low for the day, 4-8 hours.

Feel free to top this off with shredded cheese, sour cream, salsa, or even pork rinds for crunch!



12 ounces of lean beef (tenderloin, round, flank, sirloin, rump roast, etc)

2 tsp brown or dijon mustard

1 tsp balsamic or apple cider vinegar

1 tsp salt

2 egg yolks (optional)

If you want to dice the meat very very tiny, freeze meat for about 20 minutes.

Then remove from freezer, slice into thin strips, then dice into tiny cubes.

In a bowl, combine all the ingredients and mix thoroughly.

Serve tartare in a bowl.

Serve by making a small dip in the top of the tartare mound and gently place the egg yolk on top. 

Enjoy right away, leftovers do not hold well as the meat gets mushy with the marinade.

Don’t just limit yourself to beef, try this with other red meats like lamb, bison or even elk!


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