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Healthy Chicken Taco Soup Recipe: Cozy, Flavorful, and Easy

Healthy Chicken Taco Soup

A lighter taco-inspired soup with shredded chicken, black beans, corn, tomatoes, green chiles, and fresh lime. It is comforting, colorful, protein-rich, and easy enough for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 1 tablespoon Olive oil
  • 1 medium Medium yellow onion, diced
  • 1 medium Medium bell pepper, diced
  • 3 cloves Garlic cloves, minced
  • 1 optional Jalapeño, seeded and minced
  • 1 tablespoon Chili powder
  • 2 teaspoons Ground cumin
  • 1 teaspoon Dried oregano
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 14 1/2 ounces Diced tomatoes, preferably no-salt-added
  • 4 ounces Diced green chiles
  • 6 cups Low-sodium chicken broth
  • 1 pound Boneless, skinless chicken breasts
  • 15 ounces Black beans, drained and rinsed
  • 1 1/2 cups Corn, fresh or frozen
  • 1 tablespoon Fresh lime juice
Optional Toppings
  • As desired Chopped cilantro
  • As desired Diced avocado
  • As desired Plain Greek yogurt
  • As desired Reduced-fat shredded cheese
  • As desired Sliced jalapeño
  • As desired Baked tortilla strips or crushed baked tortilla chips

Method
 

Step-by-Step
  1. Heat the olive oil in a large soup pot or Dutch oven over medium heat.
  2. Add the diced onion and bell pepper. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Add the minced garlic and optional jalapeño. Cook for about 30 seconds, just until fragrant.
  4. Stir in the chili powder, cumin, oregano, kosher salt, and black pepper. Cook for 30–60 seconds so the spices bloom in the oil.
  5. Add the diced tomatoes, green chiles, low-sodium chicken broth, and whole chicken breasts.
  6. Bring the soup to a gentle boil, then reduce the heat, cover, and simmer for 18–22 minutes, or until the chicken reaches 165°F internally.
  7. Transfer the chicken to a plate and shred it with two forks.
  8. Return the shredded chicken to the pot. Stir in the drained black beans and corn.
  9. Simmer for 5–7 minutes, until the beans and corn are heated through.
  10. Stir in the fresh lime juice. Taste and adjust the salt, pepper, or chili powder as needed.
  11. Ladle the soup into bowls and finish with your favorite optional toppings.

Notes

Keep the chicken at a gentle simmer rather than a rapid boil for tender meat. For thicker soup, mash a small portion of the beans against the side of the pot or simmer uncovered for several minutes. Add lime juice at the end to preserve its fresh flavor.