Bold, zesty chicken taco soup made with tender shredded chicken, black beans, and corn in spiced broth. It’s gluten-free, high-protein, and ready in just 30 minutes.

When I’ve got a cold, I immediately think about chicken soup.

There is something comforting about chicken cooked in delicious broth that just boosts your immune function.

But what happens when you want some chicken soup with a bigger punch?

This high-protein chicken taco soup has everything you love and more. It has cumin, chili powder, tomatoes, and all those delicious taco ingredients.

After just one sip, I know this is going to bring you back to life, just like it did to me.

Imagine tender shredded chicken, hearty black beans, and sweet corn, all enveloped in a delicious, spiced broth. I guarantee that every bite you take delivers both comfort and fuel to your body.

One of the best things about this recipe is that it comes together in just one pot. That makes cleanup a breeze.

Whether you are meal prepping for the week, feeding a hungry family, or simply craving a warm pick-me-up to end your day, this recipe checks all the boxes.

Ingredients and Substitutes

Olive oil (1 tbsp) – Swap with avocado oil or coconut oil.

Yellow onion, finely chopped (1 medium) – You can also use shallots (for a milder flavor)  or red onion (for a sharper flavor).

Garlic, minced (3 cloves) – Replace with garlic powder (1/2 tsp per clove) or roasted garlic for a deeper, sweeter flavor.

Chicken breasts, boneless & skinless (1 lb) – Use turkey breasts, tofu, or shredded rotisserie chicken as alternatives.

Tomato sauce, low salt (14 oz can) – Swap with crushed tomatoes or tomato puree.

Chicken broth, low salt (4 cups) – If you don’t have chicken broth, you can use vegetable broth or water with some spices.

Paprika (1 tsp) – Smoked paprika or cayenne pepper are great alternatives.

Chili powder (1 tsp) – You can use chipotle powder or an equal mix of paprika with cumin.

Cumin (1/2 tsp) – Ground coriander or a dash of ground caraway can replace the strong flavor of cumin.

Oregano (1/4 tsp) – Replace with dried thyme or Italian seasoning.

Black pepper (½ tsp)

Black beans, drained & rinsed (15 oz can) – Pinto beans, kidney beans, or chickpeas are great substitutes.

Corn, drained (1 12 oz can) – You can use thawed frozen corn or fresh corn cut off the cob.

Topping

Mozzarella cheese, shredded (1/2 cup) – Swap with cheddar, Monterrey Jack, or a plant-based cheese.

Lime, cut into quarters (1) – Lemon wedges or a bit of apple cider vinegar can add a nice tanginess.

How to Make High Protein Chicken Taco Soup

Step 1. Grab a large pot and place it over medium-high heat. Add the olive oil and the yellow onion.

Sauté the onions for 3 minutes or until they become translucent. Then, add the garlic and sauté for another minute.

Step 2. Add the chicken breasts, tomato sauce, chicken broth, paprika, chili powder, cumin, oregano, black pepper, black beans, and corn.

Step 3. Give all the ingredients a good stir and cover the pot with a lid. Increase the heat and bring the soup to a boil.

Step 4. Once it starts boiling, reduce the heat to medium-high and let it simmer for 20 minutes.

Step 5. When the ingredients are all cooked, take the chicken out of the pot. Grab two forks and start shredding the chicken.

Step 6. Place the shredded chicken back into the pot.

Step 7. Give the ingredients a good stir and add the shredded mozzarella.

Step 8. Let it cook for a couple of minutes. Remove from the heat and it’s ready to serve.

Squeeze a quarter of a lime juice before you serve it.

What I Would Serve with This High Protein Chicken Taco Soup

• Warm tortillas
• Crispy tortillas
• Cilantro lime rice
• Simple green salad
• Cornbread
• Sliced avocado
• Mexican street corn
• Quesadillas

My Tips & Tricks

1. Shred While Warm: Hot chicken shreds more easily and absorbs the flavors better. Just be careful not to burn yourself, so let it cool down for a couple of minutes after you take it out.
2. Toast the Spices: Try briefly heating the spices in the oil before you add them to deepen the flavor.
3. Don’t Rush the Onions: Let them soften completely for the best flavor.