There’s something special about coming home after a long day to a pot of soup simmering gently on the stove. The aroma of smoky paprika and cumin mingles with the faint hint of lime, pulling you closer. I remember last week, distractedly chopping onions while my mind wandered through the day’s chaos, almost forgetting the garlic until the sizzling reminded me. The kitchen felt alive, the kind of mess that doesn’t bother you because it means comfort is coming. That first spoonful, a balance of tender chicken, hearty beans, and just enough heat, made me pause mid-bite—somewhere between savoring and thinking about how nice it was to slow down, even if just for a moment.
Why You’ll Love It:
- This soup is truly satisfying without feeling heavy, thanks to lean chicken and protein-rich beans.
- The seasoning is bold but approachable; it’s simple — and that’s kind of the point.
- It’s a one-pot meal, which means less cleanup after you’ve enjoyed the warmth.
- It’s versatile enough to pair with simple sides or enjoy on its own, depending on your mood.
If you’re worried about spice levels or ingredient swaps, don’t fret. It’s easy to adjust the heat or swap beans depending on what you have. This soup’s forgiving, which makes it a go-to for busy weeknights or casual meal prep.
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High Protein Chicken Taco Soup
- Total Time: 45 minutes
- Yield: 6 1x
Description
A hearty and flavorful high protein chicken taco soup packed with lean chicken, beans, and spices. Perfect for a nutritious and satisfying meal.
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 kidney 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 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and sauté for 4-5 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add the chicken pieces to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute to toast the spices.
Add black beans, kidney beans, corn, diced tomatoes with green chilies, and chicken broth to the pot. Stir well to combine.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the chicken is cooked through and flavors meld.
Remove the pot from heat and stir in chopped cilantro and lime juice.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Kitchen Notes:
Using a large, heavy-bottomed pot helps keep the soup from sticking or burning, but honestly, any deep pan you have will do fine. I usually serve this with a dollop of sour cream or some shredded cheese on top—sometimes both, if I’m feeling indulgent. Adding crushed tortilla chips on the side adds a nice crunch, although I haven’t tested every chip brand to find the absolute best. For some variety, try swapping the black beans for pinto, or add a splash of hot sauce to the finished bowl if you like it spicier. You could even stir in some cooked quinoa for extra texture, but I haven’t tried that myself.
FAQ:
Can I make this soup ahead? Absolutely. It tastes even better the next day once the flavors have melded. Just keep it refrigerated in an airtight container.
Is it freezer-friendly? Yes, freeze in portions and thaw overnight in the fridge before reheating gently on the stove.
What if I don’t have fresh lime or cilantro? Lime juice from a bottle works in a pinch, and you can skip cilantro or substitute parsley, though it changes the flavor slightly.
Ready to warm up your evening? Scroll down, save this recipe, and get cooking—you won’t regret it.