High Protein Chicken Taco Soup
A flavorful chicken taco soup with shredded chicken, black beans, and corn in a spiced broth. High-protein, gluten-free, and ready in 30 minutes!
Servings: 4 bowls
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 lb chicken breasts boneless & skinless
- 14 oz can tomato sauce low salt
- 4 cups chicken broth low salt
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp oregano
- ½ tsp black pepper
- 15 oz can black beans drained & rinsed
- 1 12 oz can corn drained
Topping
- 1/2 cup mozzarella cheese shredded
- 1 lime cut into quarters
Instructions
- Place a large pot over medium-high heat. Add in the olive oil, yellow onion, and saute for 3 minutes. Then, add in the garlic and saute for another 1 minute.
- Add in the chicken breasts, tomato sauce, chicken broth, paprika, chili powder, cumin, oregano, black pepper, black beans, and corn.
- Stir all the ingredients together and cover the pot with a lid. Now, increase the heat and bring the soup to a boil. Once it starts boiling, reduce the heat to medium-high and simmer for 20 minutes.
- Once the ingredients have fully cooked, remove the chicken from the pot, shred it with two forks and return it back into the pot.
- Stir to combine and sprinkle with shredded mozzarella and squeeze in a quarter of a lime juice before serving.
Nutrition
Serving: 1 bowl (25 oz) | Calories: 463kcal | Carbohydrates: 52g | Protein: 47g | Fat: 9.8g | Saturated Fat: 3.4g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 2.9g | Cholesterol: 94mg | Sodium: 1417mg | Potassium: 1503.2mg | Fiber: 14g | Sugar: 10g | Calcium: 157mg | Iron: 5.1mg