High Protein Chicken Taco Soup (33g per serving)

Looking for a delicious and hearty meal that packs a protein punch? This High Protein Chicken Taco Soup is the perfect choice! With tender chicken, flavorful beans, and a spicy kick from the taco seasoning, it’s a crowd-pleaser that’s easy to make. Let’s dive into this comforting recipe.

Why make this recipe

This chicken taco soup is not only satisfying but also loaded with protein, making it a great option for anyone looking to maintain a healthy diet. It’s quick to prepare and can be made in an instant pot, crock pot, or on the stovetop. Plus, it’s versatile; you can customize it with your favorite toppings.

Ingredients

• 1 lb chicken breast
• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 1 can diced tomatoes with green chilies
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 packet taco seasoning
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, lime, cheese

How to make it

1. In an instant pot, crock pot, or large pot on the stove, combine the chicken breast, black beans, corn, diced tomatoes, onion, garlic, chicken broth, and taco seasoning.
2. If using an instant pot, seal the lid and cook on high pressure for 10 minutes, then quick release. If using a crock pot, cook on low for 6-8 hours or high for 3-4 hours. For the stove, bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes.
3. Shred the chicken in the pot and mix everything together.
4. Season with salt and pepper to taste.
5. Serve hot with your favorite toppings like avocado, cilantro, lime, or cheese.

How to serve it

Ladle the hot soup into bowls and top with avocado slices, fresh cilantro, a squeeze of lime, or a sprinkle of cheese. Serve it with tortilla chips on the side for added crunch and enjoyment.

How to store it

Store any leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well; just ensure it’s in a freezer-safe container if you intend to freeze it. It can be stored in the freezer for up to 3 months.

Helpful tips

• If you prefer a spicier soup, feel free to add more diced green chilies or jalapeños.
• For added texture, consider adding some diced bell peppers or corn during cooking.
• Ensure the chicken is fully cooked by checking that it reaches an internal temperature of 165°F.

Optional variations

• Swap the chicken breast for ground turkey or beef if desired.
• For a vegetarian option, substitute the chicken with additional beans or lentils, and use vegetable broth instead of chicken broth.

Frequently asked questions

Can I make this soup ahead of time?
Yes! This soup keeps well in the fridge and tastes even better the next day as the flavors meld.

Is this soup spicy?
The spice level can be adjusted by using mild or hot taco seasoning and the amount of diced tomatoes with green chilies you add.

Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just check the cooking time for your method; for instant pot, you may need to increase the pressure cooking time slightly.

Enjoy making this delightful High Protein Chicken Taco Soup! It’s sure to become a favorite in your home.

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