This chicken taco soup is lighter on calories but still full of flavor! Packed with chicken, veggies, and beans, it's a great recipe to keep you on track.

Lighter Chicken Taco Soup

Course Main
Author Ashlyn


  • 3-4 Tablespoons olive oil
  • 1 Medium Onion diced
  • 1 cup diced bell peppers any color (I used red and yellow)
  • 1 pound chicken breasts chopped into small pieces
  • 1 packet taco seasoning
  • 1 packet dry ranch dressing seasoning
  • 4 cups chicken broth
  • 1 14.5 oz can fire roasted tomatoes, undrained
  • 1 4 oz can chopped green chiles
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup Frozen Corn

Optional Toppings:

  • avocado
  • cilantro
  • cheese


  • In a large soup pot, heat olive oil and cook onions and bell peppers over medium heat until slightly tender, about 4-5 minutes. Add in the chicken, and sprinkle with taco seasoning and ranch seasoning. Stir and cook mixture until chicken is cooked through.
  • Add the chicken broth, tomatoes, green chiles, black beans, and corn to the pot and bring to a boil. Reduce heat to low and allow to cook for 10 more minutes to allow flavors to blend. Top with avocado, cheese, and cilantro if desired. Enjoy!