High-Protein Chicken Taco Soup (Print Version)

A vibrant soup loaded with chicken, beans, and vegetables bursting with bold Mexican-inspired flavors.

# 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)

# How-To Steps:

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 diced chicken pieces and cook for 4 to 5 minutes until lightly browned on the exterior.
03 - Stir in bell peppers, zucchini, and jalapeño; cook for an additional 3 minutes until slightly softened.
04 - Add taco seasoning, smoked paprika, salt, and pepper; stir thoroughly to coat the 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 and adjust salt, pepper, and spice level as needed.
08 - Ladle into bowls and garnish with cilantro, avocado slices, lime wedges, and cheese or Greek yogurt if desired.

# Expert Tips:

01 -
  • 34 grams of protein per bowl: This soup keeps you satisfied for hours, not just momentarily full.
  • Ready in 45 minutes: It's genuinely fast enough for a weeknight, yet tastes like you spent way more effort.
  • The flavor is uncompromising: You get that bold taco taste without feeling like you're eating "diet food."
  • It freezes beautifully: Make a double batch and future you will be incredibly grateful.
02 -
  • Don't skip rinsing your canned beans: I learned this the hard way when my first batch tasted tinny and cloudy; rinsing them takes 30 seconds and makes an enormous difference in clarity and taste.
  • The smoked paprika is non-negotiable: Regular paprika looks identical but tastes completely different; smoked paprika is what gives this soup its signature depth and sets it apart from any other chicken soup.
  • Taste as you go, especially the spices: Once everything is simmering, you can't easily reduce the salt or heat, so adjust before the final simmer rather than after.
03 -
  • Cut your chicken into smaller pieces than you think necessary: Tiny pieces cook faster, distribute better through the broth, and mean you're never dealing with a huge chunk of chicken in a single spoonful.
  • Bloom your spices in fat and toasted form: This single step transforms the flavor from flat to dimensional—don't rush through it or skip it even though it takes just seconds.
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