Description
A hearty, veggie‑loaded ground chicken taco soup that’s high in protein, fiber and flavor — a one‑pot meal that’s quick to make, filling, and perfect for busy nights or meal prep.
Ingredients
Scale
- 500 g (about 1 lb) lean ground chicken
- 1 tbsp olive oil (or other cooking oil)
- 1 medium onion, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced (optional)
- 2–3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika (optional)
- 1/2 tsp dried oregano
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 can (14–15 oz) diced tomatoes (with juices)
- 1 can (about 15 oz) low‑sodium black beans or kidney beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned & drained)
- 4 cups low‑sodium chicken broth (or water + stock cube)
- Optional: 1 can (4–5 oz) mild green chilies or diced jalapeños for extra heat
- Optional toppings: chopped cilantro, diced avocado, lime wedges, shredded cheese, plain yogurt or sour cream, tortilla chips
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and bell pepper. Sauté until softened, about 4–5 minutes.
- Add minced garlic and cook another minute until fragrant.
- Add the ground chicken. Break it up with a spoon and cook until it’s no longer pink and starting to brown, about 5–7 minutes.
- Stir in chili powder, cumin, smoked paprika (if using), oregano, salt, and black pepper. Mix to coat the meat evenly with the spices.
- Add the diced tomatoes (with juices), drained beans, corn, and chicken broth (and green chilies or jalapeños if using). Stir to combine.
- Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally, until flavors meld and soup thickens slightly.
- Taste and adjust seasoning (salt, pepper, or spices) if needed.
- Ladle into bowls and top with your choice of toppings — chopped cilantro, avocado, lime juice, shredded cheese, yogurt/sour cream, or tortilla chips for crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Soup / Stew
- Method: Stovetop / One‑Pot
- Cuisine: Mexican‑Inspired / Tex‑Mex
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 300 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 26 g
- Cholesterol: 65 mg