High Protein Chicken Taco Soup

Need dinner on the table in 30 minutes flat? You’ve come to the right place. This High Protein Chicken Taco Soup is your secret weapon against hectic evenings. It delivers massive flavor with minimal effort. Furthermore, it packs a serious protein punch to keep you full and satisfied. Let’s get cooking!

Why You’ll Love This Recipe

You will adore this recipe for its incredible speed and simplicity. We use smart shortcuts to slash your prep time. Consequently, you get a wholesome, hearty meal without the long simmer. It’s a true one-pot wonder. That means cleanup is a total breeze. Ultimately, this High Protein Chicken Taco Soup becomes your go-to for a busy night.

Ingredients You’ll Need

We’re keeping the ingredient list short and sweet. I bet you have most of these items in your pantry right now!

Ingredient	Notes & Shortcuts
1 tbsp olive oil	Or avocado oil
1 lb boneless, skinless chicken breasts	For ultra-fast prep, use pre-diced chicken
1 packet (1 oz) taco seasoning	A major flavor shortcut!
1 yellow onion, diced	Frozen diced onion saves even more time
2 cloves garlic, minced	Jarred minced garlic works perfectly
1 (10 oz) can diced tomatoes with green chiles (Rotel)	Adds a nice kick
1 (15 oz) can black beans, rinsed and drained	Great source of plant-based protein and fiber
1 (15 oz) can corn, drained	Or use frozen corn
4 cups chicken broth	Low-sodium recommended
Optional toppings: shredded cheese, avocado, cilantro, lime wedges, sour cream, tortilla chips	Customize to your heart’s content!

Substitutions & Variations

Don’t have every ingredient? No problem! This recipe is incredibly flexible. Use what you have to avoid an extra grocery trip.

• Protein: Swap chicken breasts for ground turkey or ground chicken. You can even use a rotisserie chicken to make it even faster—just shred the meat and add it in the last 5 minutes to heat through.
• Beans: Black beans are my favorite, but pinto beans, kidney beans, or even chickpeas work wonderfully.
• Spice Level: Control the heat! Use mild taco seasoning for a kid-friendly version. For more heat, add a diced jalapeño with the onion or use hot Rotel.
• Broth: Vegetable broth is a fine substitute for chicken broth.
• Make it Creamy: Stir in 4 oz of softened cream cheese at the end for a rich, creamy twist.

Step-by-Step Instructions

Follow these simple steps. You’ll have a steaming bowl of soup in no time.

1. Sear the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken breasts and sprinkle them with half of the taco seasoning. Sear for 4-5 minutes per side, until golden brown. They do not need to be cooked through. Remove the chicken to a plate and set aside.
2. Sauté Aromatics: In the same pot, add the diced onion. Sauté for 3-4 minutes until softened. Then, add the garlic and cook for another 30 seconds until fragrant.
3. Combine and Simmer: Pour in the chicken broth, scraping the bottom of the pot to get all those flavorful browned bits. Add the diced tomatoes with green chiles, black beans, corn, and the remaining taco seasoning. Stir everything together.
4. Shred the Chicken: Return the partially cooked chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 15 minutes.
5. Final Touch: After 15 minutes, remove the chicken breasts and place them on a cutting board. Use two forks to shred the meat. Return the shredded chicken to the pot. Give the soup a final stir. Taste and adjust seasoning if needed.
6. Serve: Ladle the hot High Protein Chicken Taco Soup into bowls and load up with your favorite toppings!

Pro Tips for Success

Master this recipe with these time-saving strategies.

• Multitask Like a Pro: While the soup simmers, use those 15 minutes to prep your toppings and set the table. You can even wash a few dishes. This makes the entire dinner process seamless.
• Meal Prep Power: This soup is a meal prep superstar. Double the batch and portion it out for easy lunches or dinners all week. The flavors get even better as they sit.
• Quick Shred: For the fastest shredding, pop the hot chicken breasts into the bowl of a stand mixer and use the paddle attachment on low speed for 20-30 seconds. It shreds perfectly every time!
• No-Brown Shortcut: To save a step, you can skip browning the chicken. Just add the raw chicken breasts directly to the pot with the broth and other ingredients. Simmer for 20 minutes, then shred. It’s slightly less flavorful but still delicious and even faster.

Storage & Reheating Tips

This soup stores beautifully, making your future self very happy.

• Refrigerator: Let the soup cool completely. Store it in an airtight container in the fridge for up to 4 days.
• Freezer: This soup freezes exceptionally well. Portion it into freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally, until hot. You can also microwave individual portions in a microwave-safe bowl, stirring every 60 seconds. The beans may absorb some liquid, so feel free to add a splash of broth or water when reheating to get your desired consistency.

What to Serve With This Recipe

Keep your sides as quick and easy as the main event.

• Tortilla Chips or Strips: The ultimate no-prep side for scooping and dipping.
• Quick Cilantro-Lime Rice: Use instant rice or pre-cooked rice from the freezer aisle. Stir in some chopped cilantro and a squeeze of lime juice.
• Simple Side Salad: A bag of pre-washed mixed greens with a drizzle of ranch or a zesty lime vinaigrette.
• Cheesy Quesadillas: Use pre-shredded cheese and flour tortillas. They cook in just a few minutes on the stovetop.

FAQs

Can I make this High Protein Chicken Taco Soup ahead of time?

Absolutely! In fact, I highly recommend it. Making it a day ahead allows the flavors to meld and deepen. Simply store it in the fridge and reheat when ready to serve.

Can I use an Instant Pot or slow cooker for this recipe?

Yes! For the Instant Pot, use the sauté function to brown the chicken and sauté the onions. Then, add all ingredients (with raw chicken). Pressure cook on high for 10 minutes, then quick release. Shred the chicken. For a slow cooker, add all ingredients (with raw chicken) and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken before serving.

How can I make this soup even higher in protein?

Great question! You can add an extra can of beans, use two pounds of chicken, or stir in a scoop of unflavored protein powder at the end. A dollop of Greek yogurt instead of sour cream also boosts protein.

Is this chicken taco soup recipe gluten-free?

It sure is, as long as you use a certified gluten-free taco seasoning and ensure your chicken broth is gluten-free. Always check the labels to be safe.

My soup is too thick. How can I thin it out?

Easy fix! Just add more chicken broth or even a bit of water until it reaches your preferred consistency. The beans will continue to absorb liquid, especially as leftovers, so you may need to do this when reheating.

Nutrition Information (per serving)

Estimated values based on 6 servings, without optional toppings.

Nutrient	Amount
Calories	~285 kcal
Protein	~28 g
Carbohydrates	~25 g
Dietary Fiber	~6 g
Sugars	~5 g
Fat	~6 g
Saturated Fat	~1 g

 

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