If you are craving something hearty, comforting, and packed with nutrition, you have to try this High Protein Chicken Taco Soup Recipe. It’s a delightful blend of tender chicken, vibrant spices, and wholesome ingredients that come together to create an absolutely satisfying meal. Whether you want a quick weeknight dinner or a dish to warm you up on chilly days, this soup offers a perfect balance of flavors and an impressive protein boost to keep you energized. Trust me, once you make it, this recipe will become a staple in your kitchen!
Ingredients You’ll Need
Every ingredient in this soup plays a vital role in delivering bold flavors, rich texture, and beautiful colors that make the dish as inviting as it tastes. These simple staples are easy to find but come together magically in this High Protein Chicken Taco Soup Recipe.
- 1 teaspoon olive oil: Helps sauté the onions and garlic for a flavorful base.
- 1 cup minced onion: Adds sweetness and depth to the soup’s flavor.
- ½ tablespoon minced garlic (about 3 cloves): Brings aromatic warmth and a touch of zest.
- 1 lb boneless, skinless chicken breasts: The protein powerhouse of the dish, providing lean, tender meat.
- 14 oz can tomato sauce (low or no salt): Brings rich tomato flavor and vibrant color.
- 1 quart chicken broth (low or no salt): Creates the flavorful, comforting soup base.
- 1 teaspoon paprika: Adds smoky warmth and a beautiful red hue.
- ½ teaspoon black pepper: Offers a subtle kick to balance the flavors.
- 1 teaspoon chili powder: Injects that signature taco spice essence.
- ½ teaspoon cumin: Adds earthiness and complexity to the spice blend.
- 15 oz can black beans, drained & rinsed (low or no salt): Adds fiber, creaminess, and extra protein.
- 1 cup frozen corn, thawed: Brings sweetness and texture contrast to every spoonful.
How to Make High Protein Chicken Taco Soup Recipe
Step 1: Sauté Aromatics
Begin by heating olive oil in a large pot over medium heat. Sauté the minced onion and garlic for about 4 minutes until they become fragrant and slightly translucent. This step builds the foundational flavor that makes your soup taste so inviting and rich.
Step 2: Add Main Ingredients and Spices
Next, add your chicken breasts, tomato sauce, chicken broth, paprika, black pepper, chili powder, and cumin to the pot. Then stir in the drained black beans and thawed corn. This colorful combination will form the hearty and delicious body of your soup.
Step 3: Simmer the Soup
Cover the pot and increase the heat to high, bringing everything to a boil. Once boiling, reduce to medium heat and let the soup simmer gently for 20 minutes. This allows the flavors to meld perfectly while cooking the chicken thoroughly—no rushing here, patience is key for that tender texture!
Step 4: Shred and Mix Chicken
After simmering, carefully remove the chicken breasts and shred the meat using two forks or a stand mixer paddle attachment if you want to save time. Return the shredded chicken to the pot and stir it all together. Now your soup has that wonderful, protein-packed, hearty texture we all crave.
Step 5: Enjoy Your Soup!
Give everything a final stir to combine and it’s ready to serve! This High Protein Chicken Taco Soup Recipe is comforting, packed with flavor, and sure to become your new go-to meal.
How to Serve High Protein Chicken Taco Soup Recipe
Garnishes
Adding fresh garnishes can take your soup from delicious to unforgettable. Try a handful of shredded cheese, a dollop of sour cream or Greek yogurt, fresh cilantro leaves, or diced avocado. Don’t forget a squeeze of lime to brighten the flavors and a sprinkle of chopped green onions for a touch of crunch.
Side Dishes
This soup is a meal in itself, but pairing it with warm, crusty bread, crunchy tortilla chips, or a fresh garden salad can really round out your dining experience. Plus, these sides add some lovely textures that contrast the warm, creamy soup beautifully.
Creative Ways to Present
Serving this soup in individual bread bowls makes for a fun and interactive meal. You can also layer it over a bed of rice for an extra filling option or even use it as a taco filling to switch things up. The versatility of this High Protein Chicken Taco Soup Recipe will keep your taste buds intrigued each time.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. It will keep well in the refrigerator for up to four days. This makes it perfect for meal prep or simply saving time on busy weekdays.
Freezing
If you want to enjoy this soup anytime without fresh cooking, freeze it in portioned containers. It stays at its best quality for up to three months. Just remember to leave some space at the top of the container as the soup expands when frozen.
Reheating
Reheat soup gently on the stovetop over medium-low heat, stirring occasionally to warm evenly. If reheating from frozen, thaw it overnight in the refrigerator to speed up warming. Microwave reheating works well, but keep the power moderate to avoid scorching or drying out the soup.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will make the soup even more tender and juicy, but keep in mind they are a bit richer in flavor. Just adjust your cooking time if necessary to ensure they are cooked through.
Is this soup spicy?
This High Protein Chicken Taco Soup Recipe has a mild to medium spice level due to the chili powder and paprika. You can easily adjust the heat by adding more chili powder or a pinch of cayenne pepper if you love your food with a kick!
Can I make this soup vegetarian?
Yes! Simply omit the chicken and use vegetable broth instead of chicken broth. Increase the beans or add extra vegetables like bell peppers or zucchini to bulk it up and keep it filling.
How can I make this soup thicker?
If you prefer a heartier soup, you can mash some of the black beans against the side of the pot to thicken it naturally, or add a tablespoon of cornmeal or masa harina while simmering to give it a lovely texture.
What are some good toppings for this soup?
Popular toppings include shredded cheese, sour cream, fresh cilantro, sliced jalapeños, diced avocado, and crunchy tortilla strips. These add an extra layer of flavor and fun texture to each spoonful.
Final Thoughts
Making this High Protein Chicken Taco Soup Recipe is like inviting a warm hug to your dinner table—simple ingredients, bold flavors, and nourishing protein all in one bowl. It’s a recipe that feels like a special treat but is easy enough to whip up any day of the week. I can’t wait for you to try it and make it your own favorite!
Print
High Protein Chicken Taco Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Description
This High Protein Chicken Taco Soup is a flavorful, easy-to-make meal packed with lean chicken, black beans, and corn, seasoned with classic Southwestern spices. Perfect for a comforting lunch or dinner, this soup can be prepared on the stovetop, in a crockpot, or using an Instant Pot, making it versatile for any kitchen setup.
Ingredients
Base Ingredients
- 1 teaspoon olive oil
- 1 cup minced onion
- ½ tablespoon minced garlic (about 3 cloves)
- 1 lb boneless, skinless chicken breasts
Soup Ingredients
- 14 oz can tomato sauce (low or no salt)
- 1 quart chicken broth (low or no salt)
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 15 oz can black beans, drained & rinsed (low or no salt)
- 1 cup frozen corn, thawed
Instructions
- Prepare the base: Heat the olive oil in a large pot over medium heat. Add the minced onion and garlic and sauté for about 4 minutes until the onion becomes translucent and fragrant.
- Add main ingredients: Add the chicken breasts to the pot along with the tomato sauce, chicken broth, paprika, black pepper, chili powder, cumin, black beans, and thawed corn. Stir everything together to combine.
- Cook the soup: Cover the pot, turn the heat to high, and bring the soup to a boil. Once boiling, reduce the heat to medium and let it simmer gently for 20 minutes to cook the chicken thoroughly and allow flavors to meld.
- Shred the chicken: Remove the cooked chicken breasts from the pot and shred them using two forks or a stand mixer paddle attachment. Return the shredded chicken to the pot and stir well to combine.
- Serve and enjoy: The soup is now ready to serve. Ladle into bowls and enjoy warm.
- Crockpot option – sauté base: Optionally, heat olive oil in a sauté pan over medium heat and sauté onions and garlic for 4 minutes until soft.
- Crockpot option – assemble soup: Add the sautéed onions and garlic, chicken breasts, tomato sauce, chicken broth, spices, beans, and corn into the crockpot. Stir to combine.
- Crockpot cooking: Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and fully cooked.
- Crockpot shredding: Remove the chicken, shred it, return it to the crockpot, stir, and serve.
- Instant Pot sauté step: Set the Instant Pot to sauté mode and cook the onions and garlic for 4 minutes, scraping up any browned bits from the bottom.
- Instant Pot assembly: Add chicken breasts, tomato sauce, chicken broth, spices, black beans, and corn into the Instant Pot. Stir well to combine.
- Pressure cook: Seal the Instant Pot and set it to Manual Pressure for 10 minutes. It will take approximately 10 minutes to come to pressure before cooking starts.
- Pressure release and shredding: Perform a quick release of pressure after cooking. Remove the chicken, shred it, return it to the pot, stir, and enjoy.
Notes
- Use low or no salt options for tomato sauce, chicken broth, and black beans to control sodium intake.
- Shredding chicken with a stand mixer paddle attachment can save time and effort.
- This soup pairs well with tortilla chips, avocado slices, or a sprinkle of shredded cheese and cilantro.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Adjust spices to taste if you prefer more heat or milder flavor.
