Description
A hearty and creamy taco soup packed with protein. This recipe is macro-friendly and perfect for a satisfying dinner.
Ingredients
Scale
- 1 lb ground chicken
- 1 onion, chopped
- 2 bell peppers, chopped
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (28 oz) can diced tomatoes, undrained
- 1 (10 oz) can Rotel, undrained
- 4 cups chicken broth
- 1 oz packet taco seasoning
- 1 tsp chili powder
- 0.5 tsp cumin
- 0.5 tsp smoked paprika
- Salt and pepper to taste
- 1 cup Greek yogurt or sour cream
- Optional toppings: shredded cheese, avocado, cilantro, lime wedges
Instructions
- Brown ground chicken in a large pot over medium heat. Drain excess fat.
- Add chopped onion and bell peppers to the pot. Cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Add black beans, kidney beans, corn, diced tomatoes, Rotel, and chicken broth to the pot.
- Stir in taco seasoning, chili powder, cumin, and smoked paprika.
- Bring the soup to a boil, then reduce heat and simmer for at least 20 minutes to allow flavors to meld.
- Season with salt and pepper to taste.
- Stir in Greek yogurt or sour cream until well combined and creamy.
- Serve hot with your favorite toppings.
Notes
- For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño with the onions and peppers.
- This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
- Adjust the amount of Greek yogurt or sour cream to achieve your desired creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg