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the cooked taco soup on a cutting board with shredded chicken and cilantro on top

Chicken Taco Soup (High Protein | Gluten Free)

Jenni Cole
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Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 20 minutes
Total Time 1 hour 5 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 8 servings
Calories 280 kcal

Ingredients
  

  • 1 tablespoon canola oil
  • 1 medium onion diced 160g
  • 1 large green bell pepper diced 164g
  • 3 garlic cloves minced 20g
  • 32 oz chicken broth 946mL
  • 2 lbs boneless skinless chicken breast 908g
  • 2 10oz cans Rotel diced tomatoes with green chilis 566g
  • 1 15oz can corn kernels, drained 425g
  • 1 15oz can black beans, drained and rinsed 439g
  • 2-3 T taco seasoning 9g
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground pepper
  • ¼ cup chopped cilantro 2g

Instructions
 

  • Preheat a large pot with the oil over medium-high heat. Add the chopped onion, green bell pepper, and minced garlic. Saute until the vegetables soften.
  • Add the chicken broth, whole chicken breasts, Rotel tomatoes, drained corn, drained black beans, taco seasoning, salt, pepper, and chopped cilantro to the pot.
  • Bring to a simmer and cook for 25-30 minutes.
  • Remove the chicken breasts and shred them with two forks. Add the chicken back to the soup pot.
  • Serve the soup with garnishes like cilantro, crushed tortilla chips, avocado, lime wedges, sour cream, cheddar cheese, or cotija cheese. Enjoy!

Notes

  • The nutritional info is just for the soup, not the toppings. The entire soup weighs 3060 g. Each serving is 382 g.
  • Add more broth or water to the soup if it gets too thick.
  • Creamy version: you can add in an 8 oz block of very soft cream cheese cut into cubes after you add the shredded chicken back to the pot. It will take quite a bit of stirring to get this to melt in. I usually cut the cream cheese into cubes and microwave it for 20-30 seconds. This isn't factored into the nutritional info.
  • Lower carb version: Leave out the beans. You can add extra low carb veggies like chopped mushrooms, zucchini, or even spinach if you'd like.
  • Substitutions: Replace the Rotel with 1 (15 oz) can diced tomatoes and 1 (4 oz) can of mild green chilis.
  • Leftovers will keep up to 5 days in the fridge or 3 months in the freezer.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 15gProtein: 39gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 99mgSodium: 1130mgFiber: 3gSugar: 3g
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