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High protein chicken taco soup served in a bowl with toppings.

High Protein Chicken Taco Soup

A hearty and flavorful taco soup packed with protein from chicken and beans, perfect for meal prepping or family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lean chicken breast You can use frozen chicken.
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth Ensure it's gluten-free if necessary.
  • 1 tablespoon taco seasoning
  • Salt and pepper to taste
Optional Toppings
  • avocado For garnish.
  • cheese For garnish.
  • cilantro For garnish.

Method
 

Preparation
  1. In a large pot, heat a little oil over medium heat. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
  2. Add the chicken breast and cook until browned on both sides, about 5 minutes.
  3. Stir in the black beans, kidney beans, corn, diced tomatoes, chicken broth, and taco seasoning.
  4. Bring to a boil, then reduce the heat and let it simmer for 20-30 minutes, allowing the flavors to meld together.
  5. Remove the chicken, shred it, and return it to the pot to mix throughout the soup.
  6. Season with salt and pepper to taste.
Serving
  1. Serve hot, garnished with optional toppings if desired.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months. Reheat on the stove or microwave until warmed through.
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