High-Protein Chicken Taco Soup (Printable)

A hearty blend of chicken, beans, and fresh veggies bursting with bold taco-inspired spices.

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lbs), diced
02 - 1 can (14 oz) black beans, drained and rinsed
03 - 1 can (14 oz) kidney beans, drained and rinsed

→ Vegetables

04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - 1 zucchini, diced
07 - 1 cup corn kernels (fresh or frozen)
08 - 1 medium red onion, diced
09 - 2 cloves garlic, minced
10 - 1 can (14 oz) diced tomatoes
11 - 1 jalapeño, seeded and finely chopped (optional)

→ Liquids

12 - 4 cups low-sodium chicken broth
13 - 1 tablespoon olive oil

→ Spices & Seasonings

14 - 2 tablespoons taco seasoning
15 - 1 teaspoon smoked paprika
16 - Salt and freshly ground black pepper to taste

→ Garnishes

17 - Fresh cilantro, chopped
18 - Avocado slices
19 - Lime wedges
20 - Shredded cheese or Greek yogurt

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and garlic; sauté for 2 to 3 minutes until softened and fragrant.
02 - Add chicken pieces and cook for 4 to 5 minutes, stirring occasionally, until lightly browned on all sides.
03 - Stir in bell peppers, zucchini, and jalapeño if using; cook for 3 minutes, allowing vegetables to begin softening.
04 - Add taco seasoning, smoked paprika, salt, and black pepper; stir thoroughly to coat chicken and vegetables evenly.
05 - Pour in diced tomatoes, chicken broth, black beans, kidney beans, and corn; stir well to combine all ingredients.
06 - Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender.
07 - Taste the soup and adjust salt, pepper, and spice level as needed based on personal preference.
08 - Ladle into bowls and garnish with fresh cilantro, avocado slices, lime wedges, and shredded cheese or Greek yogurt if desired.

# Expert Suggestions:

01 -
  • It's packed with lean protein and real vegetables, so you actually feel full and energized after eating it, not sluggish.
  • The flavors are bold enough to feel exciting, but the preparation is so straightforward that you can make it on a random weeknight without stress.
02 -
  • Don't skip rinsing the canned beans; the cloudy liquid they sit in is starch and sodium that will make your soup taste murky and overly salty.
  • If your soup seems too thick by the end, add more broth a splash at a time—it thickens as it sits, so err on the side of slightly loose.
03 -
  • If you want deeper flavor without more sodium, toast your spices in the dry pot for 20 seconds before adding oil—it wakes them up significantly.
  • Substitute boneless chicken thighs instead of breasts if you want juicier, more forgiving chicken that won't dry out during cooking.
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