High-Protein Chicken Taco Soup (Print)

Hearty chicken soup filled with colorful vegetables, beans, and rich taco-inspired seasoning.

# Ingredients:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 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)

# Instructions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and garlic; sauté for 2 to 3 minutes until softened and fragrant.
02 - Add chicken pieces and cook for 4 to 5 minutes until lightly browned on the surface.
03 - Stir in bell peppers, zucchini, and jalapeño; cook for 3 minutes until slightly softened.
04 - Add taco seasoning, smoked paprika, salt, and pepper; stir thoroughly to coat chicken and vegetables evenly.
05 - Pour in diced tomatoes, chicken broth, black beans, kidney beans, and corn. Mix well to combine all ingredients.
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 the soup and adjust seasoning with additional salt, pepper, or spices as needed.
08 - Ladle soup into bowls and garnish with fresh cilantro, avocado slices, lime wedges, and cheese or Greek yogurt if desired.

# Pro Tips:

01 -
  • It tastes indulgent and spicy without derailing your fitness goals or making you feel like youre eating "diet food."
  • The prep is genuinely quick, so you can have a restaurant-quality soup on the table faster than delivery would arrive.
  • Every spoonful has something different: tender chicken, creamy beans, crunchy corn, soft zucchini, all swimming in bold taco flavor.
02 -
  • If you dice your vegetables and chicken into roughly the same size, everything cooks evenly and the soup feels elegant rather than chunky.
  • Dont skip the smoked paprika; regular paprika is fine but smoked paprika adds a warmth and depth that makes people ask what your secret ingredient is.
  • Taste as you go, especially the salt level; since youre using low-sodium broth and many garnishes are salty, you have more control this way.
03 -
  • Make your own taco seasoning by mixing 2 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon paprika, 1 teaspoon oregano, and 1 teaspoon garlic powder; itll taste fresher than most store-bought blends.
  • If you want the soup spicier, add the jalapeño seeds back in or stir in a pinch of cayenne pepper at the end rather than all at once, so you can control the heat.
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