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Easy High Protein Chicken Taco Soup - A Cozy, Weeknight Winner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil (or avocado oil)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced (optional but great for color and crunch)
  • 1–1.25 pounds boneless, skinless chicken breast (or thighs), cut into bite-size pieces or left whole to shred
  • 2 tablespoons taco seasoning (store-bought or homemade)
  • 1 teaspoon ground cumin (boosts depth if your taco mix is mild)
  • 1/2 teaspoon smoked paprika (optional, for a subtle smoky note)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto or kidney beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 cup corn kernels (frozen or canned, drained; optional)
  • 1 cup tomato sauce (or thick salsa for extra kick)
  • 4 cups low-sodium chicken broth
  • Salt and black pepper, to taste
  • Juice of 1 lime
  • Fresh cilantro, chopped (for topping)
  • Greek yogurt or light sour cream (optional, high-protein topper)
  • Shredded cheese, avocado, jalapeño, and crushed tortilla chips (optional toppings)

Method
 

  1. Warm the pot: Heat olive oil in a large soup pot over medium heat. Add onion and bell pepper. Cook 4–5 minutes until softened, stirring occasionally.
  2. Add garlic and spices: Stir in garlic, taco seasoning, cumin, and smoked paprika. Cook 30–60 seconds until fragrant. This toasts the spices and builds flavor.
  3. Cook the chicken: Add chicken pieces with a pinch of salt and pepper. Sauté 3–5 minutes to lightly brown the edges. If using whole breasts or thighs to shred later, just nestle them in the pot after the liquids go in.
  4. Add the base: Pour in chicken broth, tomato sauce (or salsa), diced tomatoes, black beans, pinto beans, and corn. Stir well and bring to a gentle boil.
  5. Simmer: Reduce heat to medium-low. Cover and simmer 12–15 minutes, until chicken is cooked through and flavors meld. If using whole chicken, remove it, shred with two forks, and return it to the pot.
  6. Finish with brightness: Stir in lime juice. Taste and adjust salt, pepper, and seasoning. If you want more heat, add a pinch of cayenne or a splash of hot sauce.
  7. Serve and top: Ladle into bowls and add your favorite toppings. Greek yogurt, cilantro, jalapeño, and a sprinkle of cheese work great. Crushed tortilla chips add crunch.