Description
A hearty and nutritious high protein chicken taco soup packed with lean chicken, beans, and flavorful spices. Perfect for a comforting meal that’s both satisfying and protein-rich.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can corn kernels, drained
1 (14.5-ounce) can diced tomatoes with green chilies
4 cups low sodium chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Salt, to taste
Freshly ground black pepper, to taste
Juice of 1 lime
1/4 cup fresh cilantro, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add chicken pieces to the pot and cook until no longer pink on the outside, about 5 minutes.
Add chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir well to coat the chicken and onions with the spices.
Pour in the chicken broth, diced tomatoes with green chilies, black beans, pinto beans, and corn kernels.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally.
Remove the pot from heat and stir in lime juice and chopped cilantro.
Adjust seasoning with additional salt and pepper if needed.
Serve hot, optionally garnished with extra cilantro or a dollop of Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 35 minutes