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