Lightened Chicken Taco Soup
Prep time: 
Cook time: 
Total time: 
  • 1lbs chicken breast
  • 3½ tablespoons taco seasoning, divided
  • 5 tablespoons extra virgin olive oil
  • ½ onion, diced
  • 2 cloves garlic, minced
  • ½ cup flour
  • 2½ cups reduced fat milk, divided
  • 8 oz sharp cheddar cheese, shredded, plus more for topping (optional)
  • 1 (15 oz) can corn, drained
  • 1 (15 oz) can black or red beans, drained
  • 1 (15 oz) can fire roasted diced tomatoes
  • 2 - 3 cups chicken broth
  • salt & pepper to taste
  1. Cut the chicken into quarters and coat with a tablespoon of the taco seasoning. Wrap in aluminium foil and bake for about 35 minutes, or until cooked through. Use two forks to shred the chicken. Cut any pieces that are too large. Reserve any liquid in the foil to add to soup.
  2. Heat the oil in a large pot on medium-high. Add the onions and cook until translucent, add the garlic. Add the flour and stir until the flour browns slightly. Whisk in about one cup of the milk and mix until smooth and begins to thicken. Add the cheese and stir occasionally until the cheese is melted and full incorporated.
  3. Add the corn, beans, remaining taco seasoning, and tomatoes. Slowly add in the chicken broth (add the juiced from the shredded chicken to your chicken broth prior to adding to the soup.) until it reached the desired consistency. Add salt and pepper to taste.
  4. Bring the soup to a light boil. Once the soup begins to boil, bring down to a simmer and cook for at least 10 - 15 minutes.
  5. Serve with more shredded cheese and tortilla strips if desired.
Recipe by A Cookie Named Desire at