High Protein Chicken Taco Soup
This High Protein Chicken Taco Soup is a vibrant, soul-warming meal that packs all the zest of a street taco into a hearty, nutritious bowl. Utilizing lean chicken breast, protein-rich black beans, and aromatic peppers, this soup is the perfect weeknight solution for busy schedules. It is a satisfying, comforting dish that keeps you fueled without any heavy thickeners, making it an ideal choice for a health-conscious lifestyle.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Mexican-American
- Diet: High Protein
Ingredients
1 tablespoon canola oil
1 medium onion, diced
1 large green bell pepper, diced
3 garlic cloves, minced
32 oz chicken broth
2 lbs boneless skinless chicken breast
2 (10 oz) cans Rotel diced tomatoes with green chilis
1 (15 oz) can corn kernels, drained
1 (15 oz) can black beans, drained and rinsed
2-3 tablespoons taco seasoning
1/2 teaspoon fine sea salt
Instructions
Heat the canola oil in a large pot over medium heat.
Add the diced onion and green bell pepper, sautéing until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chicken breasts, broth, tomatoes with chilis, corn, black beans, taco seasoning, and salt.
Bring the soup to a simmer and cook for 25-30 minutes, or until the chicken is cooked through.
Remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the pot and stir well.
Serve warm, optionally garnished with your choice of cilantro, lime, or avocado.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze this soup for up to 3 months. For extra protein, add an additional can of beans or serve with a dollop of Greek yogurt as a sour cream substitute.
Find it online: https://cookingwithramsay.com/high-protein-chicken-taco-soup/