Chicken Taco Soup
- Allie Evans
- May 21
- 2 min read
Servings : 6 | Calories: 283 Calories / Serving
Chicken Taco Soup
6-8 Cups chicken bone broth
1/2 White onion, chopped
1 Can black beans
1 Can red kidney beans
1 Can whole kernel corn
1 Chicken breast
1 tsp. cayenne pepper, chili powder, ground black pepper, salt, paprika, garlic powder, and cumin
Nutrition
Calories: 283 kcal
Carbohydrates: 42g
Fiber: 11g
Protein: 26g
Total Fat: 1g
Instructions
Stove top
Saute onions with a dash of oil until translucent.
Add seasonings, chicken breast, and bone broth to the onions and cover.
Cook chicken until it is tender and shreds with a fork, roughly 20 minutes total.
Put in the corn and beans in and let simmer while you shred the chicken.
Take out chicken breasts and shred with a fork or, quick tip: you can put your chicken breast in a kitchen aid and turn on medium speed to shred your chicken quickly!
Add back in the chicken and you are ready to serve!
Instant pot
Put the chicken breasts, seasonings, onion, and bone broth into the instant pot and cook on high for 10 minutes. Allow to naturally release for 5 minutes and then quick release.
Take chicken breast out and shred the chicken.
Put the beans and corn in and let simmer while you shred the chicken.
Add the chicken breast back in and stir.
Let cool and serve!
Notes
Chicken taco soup is the perfect dish for those cold weather and sick days. It is warm, packed with protein, and full of fiber and other essential nutrients. This is a high protein dish that is great for your fat loss diet. It is an easy one for meal prep. It freezes and reheats well!
