This High Protein Chicken Taco Soup is packed with great flavors and filling ingredients! Made with tender chicken, beans, corn, and spices, it’s a hearty dish that warms you up.
Perfect for a simple dinner, this soup is a crowd-pleaser! I love to top it with cheese and avocado. Just be careful: you might find yourself going back for seconds! 😄
Key Ingredients & Substitutions
Olive Oil: This adds flavor and helps cook the veggies. You can use other oils like avocado or canola oil if you prefer. Each type will give a slightly different taste.
Chicken: Boneless, skinless chicken breasts are perfect here. If you’re short on time, consider using rotisserie chicken. It’s a real time-saver and still delicious!
Black Beans: They add protein and fiber. If you’re in a pinch, you can swap them for other beans like kidney beans or pinto beans. Canned beans are great for quick meals.
Canned Tomatoes with Green Chiles: These provide flavor and a bit of spice. If you want less heat, use plain diced tomatoes and add fresh or dried chiles to taste.
Taco Seasoning: This brings all the spices together. If you have your favorite blend of spices like chili powder and onion powder, feel free to mix your own instead!
How Do I Shred Chicken Easily?
Shredding chicken can feel tricky, but there’s a simple method to make it easier. Once the chicken is cooked, let it cool for a minute before handling.
- Remove the chicken using tongs.
- Use two forks to pull apart the chicken pieces, working against the grain for better texture.
- If you find it tough, you can also do this step in a stand mixer on low speed! Just make sure to check so it doesn’t turn into mush.
This technique helps you get nice, shredded chicken for your soup quickly. Enjoy!
How to Make High Protein Chicken Taco Soup?
Ingredients You’ll Need:
Soup Base:
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chiles
- 4 cups chicken broth
Seasonings:
- 1 package taco seasoning (about 1 ounce)
- 1 teaspoon cumin
- Salt and pepper to taste
Optional Toppings:
- Shredded cheese
- Cilantro
- Sliced green onions
- Lime wedges
- Avocado
How Much Time Will You Need?
This delicious High Protein Chicken Taco Soup takes about 10 minutes to prepare and roughly 30-35 minutes to cook, making the total time around 45 minutes. A quick and easy meal for any day of the week!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking them for 3-4 minutes, or until the onion becomes translucent and fragrant. This will make the base of your soup flavorful!
2. Cook the Chicken:
Next, place the boneless chicken breasts into the pot. Sprinkle the taco seasoning, cumin, salt, and pepper over the chicken. Stir everything well to coat the chicken thoroughly with the spices.
3. Combine the Ingredients:
Pour in the chicken broth, followed by adding the black beans, corn, and diced tomatoes with green chiles. Give everything a good stir to mix the ingredients together.
4. Bring to a Boil and Simmer:
Raise the heat to bring the soup to a boil. Once boiling, reduce the heat to a gentle simmer. Cover the pot and let it simmer for about 20-25 minutes, or until the chicken is fully cooked through.
5. Shred the Chicken:
Carefully remove the cooked chicken from the soup and use two forks to shred it into bite-sized pieces. Return the shredded chicken back to the pot and stir well so it’s mixed throughout the soup.
6. Final Touches:
Give the soup a taste and adjust the seasoning with more salt or pepper if needed. Let the soup simmer for an additional 5-10 minutes to ensure all the flavors meld together.
7. Serve and Enjoy:
Dish out the soup while it’s hot and add your choice of toppings such as shredded cheese, cilantro, sliced green onions, lime wedges, and avocado. Enjoy your hearty and protein-packed chicken taco soup!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just ensure it’s fully thawed before adding it to the pot. To quickly thaw, place the chicken in a sealed plastic bag and submerge it in cold water for about 30 minutes. Once thawed, pat it dry before seasoning and cooking.
What Can I Substitute for the Chicken?
If you prefer a different protein, ground turkey or lean ground beef are great substitutes! Simply brown the meat in the pot before adding the onions and garlic. For a vegetarian version, you can use lentils or extra beans instead of chicken.
How Should I Store Leftover Soup?
Store any leftover chicken taco soup in an airtight container in the fridge for up to 3-4 days. It also freezes well! If freezing, use a freezer-safe container and enjoy within 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove or in the microwave.
Can I Make This Soup Spicier?
Absolutely! To add more heat, include some chopped jalapeños, a dash of hot sauce, or increase the amount of diced tomatoes with green chiles based on your spice preference. Just remember to taste as you go!
