High-Protein Chicken Taco Soup (Printer View)

Hearty chicken soup packed with colorful vegetables, beans, and bold spices, perfect for a nutritious, flavorful dish.

# What you'll need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), diced
02 - 1 can (14 oz) black beans, drained and rinsed
03 - 1 can (14 oz) kidney beans, drained and rinsed

→ Vegetables

04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - 1 zucchini, diced
07 - 1 cup corn kernels (fresh or frozen)
08 - 1 medium red onion, diced
09 - 2 cloves garlic, minced
10 - 1 can (14 oz) diced tomatoes
11 - 1 jalapeño, seeded and finely chopped (optional)

→ Liquids

12 - 4 cups low-sodium chicken broth
13 - 1 tablespoon olive oil

→ Spices & Seasonings

14 - 2 tablespoons taco seasoning
15 - 1 teaspoon smoked paprika
16 - Salt and freshly ground black pepper to taste

→ Garnishes

17 - Fresh cilantro, chopped (optional)
18 - Avocado slices (optional)
19 - Lime wedges (optional)
20 - Shredded cheese or Greek yogurt (optional)

# Method:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and garlic; sauté for 2–3 minutes until softened and fragrant.
02 - Add chicken pieces and cook for 4–5 minutes until lightly browned on all sides.
03 - Stir in bell peppers, zucchini, and jalapeño; cook for another 3 minutes until slightly softened.
04 - Add taco seasoning, smoked paprika, salt, and black pepper; stir thoroughly to coat chicken and vegetables.
05 - Pour in diced tomatoes, chicken broth, black beans, kidney beans, and corn. Stir well to combine.
06 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender.
07 - Taste and adjust salt, pepper, and spice levels as needed.
08 - Ladle hot soup into bowls and garnish with cilantro, avocado slices, lime wedges, and cheese or Greek yogurt if desired.

# Expert Advice:

01 -
  • Packed with 34 grams of protein per serving, so you actually stay full and satisfied, not hungry an hour later.
  • Comes together in 45 minutes total, making it perfect for weeknights when you want something wholesome without the stress.
  • The vibrant mix of peppers and beans tastes so restaurant-worthy that guests never guess how easy it was to make.
02 -
  • Drain and rinse your canned beans no matter how much the label says you don't have to; it makes an enormous difference in how clean and clear the broth tastes.
  • If you use homemade taco seasoning instead of a packet, you get to control the heat level and salt, which is game-changing if anyone at your table has strong spice opinions.
03 -
  • Use low-sodium broth so you stay in control of the salt level throughout cooking; you can always add more, but you can't take it out.
  • If you're batch cooking, this soup tastes even better the next day when all the flavors have had time to get to know each other, and it freezes beautifully for up to three months.
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