Ingredients

Scale

(Serves 6)

Soup base:

1 tbsp olive oil or avocado oil
1½ lbs boneless chicken breasts or thighs, diced (you love high-protein!)
1 onion, diced
1 bell pepper, diced
3 garlic cloves, minced
1 (15 oz) can fire-roasted diced tomatoes (no-salt-added—you love low-sodium!)
4 cups low-sodium chicken broth
1 cup frozen corn kernels
1 (15 oz) can no-salt-added black beans, rinsed & drained

Creamy finish:

½ cup heavy cream, full-fat coconut milk, or unsweetened cashew milk
1–2 tbsp homemade taco seasoning (skip store-bought—you control sodium!)

Homemade taco seasoning:

1½ tsp chili powder
1 tsp cumin
½ tsp garlic powder
½ tsp onion powder
¼ tsp smoked paprika
Pinch of cayenne (optional—you love spicy!)

Toppings:

Crispy baked tortilla strips (or pork rind crumbs for low-carb—you love this!)
Diced avocado
Fresh cilantro
Lime wedges (you love citrus!)
Shredded cheese or Greek yogurt (high-protein—you love this!)

Instructions

1. Sauté chicken & veggies:

Heat oil in a large pot over medium-high heat. Add chicken; cook 5–6 minutes until browned. Remove and set aside.
Add onion and bell pepper; cook 4–5 minutes until soft. Stir in garlic; cook 30 seconds more.

2. Simmer soup:

Return chicken to pot. Add tomatoes, broth, corn, black beans, and taco seasoning. Bring to boil; reduce heat and simmer 15 minutes.

3. Creamy finish:

Stir in cream/coconut milk; heat 2–3 minutes (do not boil). Taste; adjust seasoning.

4. Serve:

Ladle into bowls. Top generously with tortilla strips, avocado, cilantro, lime, and cheese or Greek yogurt.

💡 Pro Tips for Perfection:
✅ Make crispy tortilla strips: Cut corn tortillas into strips; bake at 375°F for 8–10 min until golden.
✅ Low-sodium mastery (you love this!):
→ Use no-salt-added tomatoes/beans + low-sodium broth
→ Boost umami with extra cumin and smoked paprika
✅ Blood sugar friendly (you love this!):
→ Naturally low-glycemic—no added sugars!
→ Add 1 tbsp chia seeds while simmering for fiber + glycemic control
✅ Low-carb/keto option (you love this!):
→ Skip corn and beans; double chicken
→ Use pork rind crumbs instead of tortilla strips
→ Net carbs drop from 16g → 6g/serving
✅ High-protein boost (you love this!):
→ Greek yogurt topping adds +8g protein
→ Add hemp seeds to soup (+5g protein)
✅ Make ahead:
→ Keeps 4 days refrigerated or 3 months frozen
→ Add toppings fresh when serving

Storage & Serving Ideas

→ Fridge life: 4 days | Freezer: 3 months
→ Serving ideas:
→ With a side salad for light lunch
→ As a cozy weeknight dinner
→ Packed in thermoses for on-the-go comfort

Prep Time & Nutrition (per serving):