Southwestern Chicken Tomato Soup

I love chicken! It’s high in protein and works great for hitting my macros. The biggest complaint I hear however from people about eating chicken as a mealprep dish is that the chicken gets dry over time. And if you are prepping for several days or maybe the whole week, it’s not appealing! One of the things I love to do as a mealprep dish or with my leftover chicken is to make soup. The chicken doesn’t get dry, and the soup gets even more flavorful over time! Also, it reheats well and is low in calories, high in protein.


  • 4 cups chicken broth
  • 12 oz chicken
  • 2 tbsp olive oil
  • 1 can beans, drained and rinsed (15 oz)
  • 1 can corn
  • 1 can diced tomatoes, undrained (15 oz)
  • 1 cup chopped onion
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 2 tablespoons taco seasoning
  • Parsley (optional as garnish)


  1. If you are beginning with cooked chicken, you can skip this step. Season the chicken with olive oil, salt and pepper, and cook in the oven for approx 22-25 minutes. You can then carefully shred or dice your chicken.
  2. Add the chicken broth, corn, diced tomatoes, beans, onion, garlic powder, cumin, and taco seasoning to the pot with the chicken. Stir well.
  3. Bring to a boil. Once boiling, cover the pot and reduce heat to a low simmer.
  4. Let soup simmer for about 20-30 minutes.
  5. If you have an instant pot, you can add all of your ingredients to the pot. Seal the  lid and turn the valve to sealing. Pressure cook on high pressure for 6 minutes. Let the pot naturally release for 5 minutes or so (by then do a quick pressure release by using a towel to carefully turn the valve to venting to release the steam and pressure. Be sure not to put your face close to the steam when releasing the pressure.

Makes: Approximately 12 cups / Per serving: 115 Calories / 11 g carbs / 11 g protein / 3 g fat

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