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High-Protein Taco Chicken Soup

Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Servings: 4 people
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 1/2 yellow onion, diced
  • 1 can diced greed chiles
  • 1 lb boneless skinless chicken breast
  • 2 cloves garlic
  • 1 pkg taco seasoning
  • 1 can diced tomatoes
  • 1/2 cup red salsa
  • 2 cups chicken broth
  • 1 can navy beans, drained
  • 1/2 C frozen corn
Optional Toppings
  • greek yogurt or sour cream
  • cilantro
  • avocado
  • tortilla chips
  • pickled or fresh jalapenos

Method
 

  1. Add everything to the slow cooker with the exception of the beans & corn. Cook on high for 4 hours or low for 6-8 hours.
  2. Once cooked, remove the chicken & shred it.
  3. Before adding the chicken back, to a blender add half of the can of navy beans with about 1 to 1½ cups of the broth and vegetables from the slow cooker. Blend until smooth and creamy then pour the blended mixture back into the slow cooker.
  4. Add the shredded chicken, remaining navy beans, and frozen corn. Stir and let everything heat through for about 10–15 minutes.
  5. Taste & adjust salt as needed.
  6. Serve warm with Greek yogurt or sour cream, cilantro, avocado, and chips if desired.

Notes

Macro Estimate (per serving)

Calories: ~330–360
Protein: ~34–36g
Carbs: ~22–25g
Fat: ~5–7g