Skinny chicken taco soup only takes 30 minutes to have on the dinner table and it’s all cooked in just one pot! Get a healthy, delicious, and comforting dinner on the table in record time and with hardly any dishes. The leftovers make a great lunch for the next day.
My 5 year old had a doctors appointment yesterday for some gastrointestinal issues she’s been having. The doctor told her that she has to go on a 2-day liquid diet. Poor thing! The first thing she said was “does that mean I can’t have cheese and milk?!” haha, she LOVES her cheese, milk and yogurt.
She is really worried that she won’t survive without cheese but I assured her that she can do this and it will help her a lot. I figured if I was telling her that she can do it then surely I can do it too, right? So yes, somehow I convinced myself that it would be a lovingly gesture as her mother to do it with her to help her out.
Say a prayer for me cause I’ll need it! She is a very determined and smart girl so I know that she will be the one keeping me on track.
I realize that this soup says ‘skinny’ and I questioned myself for even having that be in the title. We all have our own definitions of what’s heathy and what qualifies as ‘skinny’ but I can say that I added this recipe into a recipe calorie counter and it was just under 300 calories per serving. Not sure about you but that’s fairly skinny in my world.
You’ll have plenty of room to follow up this skinny chicken taco soup with these s’mores cookie cups —-> good luck just eating one of these! 🙂
Everything cooks right in one pot and it can be on the dinner table, or for lunch, in just 30 minutes. Chunked chicken is seasoned with taco seasoning and ranch seasoning and cooked with bell peppers and onion. Add some fire roasted diced tomatoes, corn, chicken broth, and beans and then let it simmer so the flavors can come together.
You can obviously make this not-so-skinny by adding sour cream, shredded cheese, and tortilla chips. Which I won’t even lie, it’s exactly what I did….. I can’t not eat taco soup without taco toppings?! That would just be crazy.
You could also greek yogurt and cilantro for added flavor boost and creaminess without lots of added calories.
But again, this is not a diet blog or a strictly “healthy” blog. I just love to share really delicious recipes and it just so happened that this skinny chicken taco soup was really super delicious. Skinny and all!
I hope you love this one. Save it for these cooler Fall nights we have coming. I can’t wait! I am literally counting down the days until summer is over. And I am pretty sure this will be made again.
Oh, and the leftovers are fabulous for lunch the next day or two! Enjoy friends.
Skinny chicken taco soup only takes 30 minutes to have on the dinner table and it's all cooked in just one pot! Get a healthy, delicious, and comforting dinner on the table in record time and with hardly any dishes. The leftovers make a great lunch for the next day.
- 3 tablespoons olive oil
- 1 onion, finely diced
- 1 cup diced bell peppers (any color)
- 2 boneless, skinless chicken breasts, chopped into small pieces
- 1 packet taco seasoning
- 1 packet dry ranch seasoning
- 1 carton (32 oz) chicken broth
- 1 can (14.5 oz) fire roasted tomatoes, undrained
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup frozen corn
- In a large soup pot, combine olive oil, onions, bell peppers and cook over medium heat until slightly tender, about 4-5 minutes.
- Add in the chunked chicken and sprinkle with taco seasoning and ranch seasoning. Stir and cook mixture until chicken is cooked through.
- Add the chicken broth, tomatoes, black beans, and corn to the pot and bring to a boil.
- Reduce heat to low and allow to cook for 10-15 more minutes to allow flavors to blend.
- Serve with desired toppings.
If you don't like pinto beans swap them for black beans or whatever kind you prefer.
If you want an added spicy kick, add in a can of diced green chilies.
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