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High Protein Chicken Taco Soup

A hearty and flavorful high protein chicken taco soup made with lean chicken breast, black beans, corn, and bold taco spices. Perfect for meal prep and healthy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 5 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Boneless Skinless Chicken Breast
  • 1 small Onion, diced
  • 3 cloves Garlic, minced
  • 15 oz Black Beans, drained and rinsed 1 can
  • 1 cup Corn fresh, frozen, or canned
  • 15 oz Diced Tomatoes 1 can
  • 8 oz Tomato Sauce
  • 3 cups Low Sodium Chicken Broth
  • 1 tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
  • 0.5 tsp Dried Oregano
  • 0.5 tsp Salt or to taste
  • 0.25 tsp Black Pepper or to taste
Optional Toppings
  • Plain Greek Yogurt for serving
  • Avocado, diced for serving
  • Fresh Cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon

Method
 

Instructions
  1. Heat a large pot over medium heat. Add a small drizzle of oil and sauté the diced onion for 3–4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add the chicken breast to the pot and season with chili powder, cumin, paprika, oregano, salt, and pepper. Lightly sear for 2–3 minutes per side.
  3. Stir in black beans, corn, diced tomatoes, tomato sauce, and chicken broth. Bring to a gentle boil, then reduce heat and simmer covered for 20–25 minutes until chicken is cooked through.
  4. Remove the chicken, shred with two forks, and return it to the pot. Simmer for an additional 5 minutes. Adjust seasoning to taste and serve with desired toppings.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes well for up to 3 months. Add fresh toppings after reheating for best texture.