Mediterranean Chicken Taco Soup
This Mediterranean twist on classic taco soup blends tender shredded chicken with warm spices, hearty beans, and bright vegetables in a flavorful broth. The result is a lighter, fresher version of a comfort-food favorite, with Mediterranean seasonings that bring out vibrant aromas and a wholesome balance. It’s perfect for a quick weeknight dinner or for meal prep, as the flavors get even better the next day.
Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
Protein & Base
2 tablespoons olive oil
1 lb boneless, skinless chicken breasts (or thighs)
1 medium onion, diced
3 cloves garlic, minced
Vegetables & Legumes
1 red bell pepper, diced
1 zucchini, diced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) chickpeas, drained and rinsed
1 can (15 oz) diced tomatoes
Liquid
4 cups chicken broth
1 cup tomato sauce
Seasonings
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder (optional, for spice)
1 teaspoon dried oregano
Salt & black pepper, to taste
For Serving (Optional)
Fresh parsley or cilantro, chopped
Crumbled feta or shredded cheese
Lemon or lime wedges
Pita chips, tortilla strips, or crusty bread
Instructions
Cook the Chicken
Heat 1 tablespoon olive oil in a large pot over medium heat.
Season chicken lightly with salt and pepper, then sear 2–3 minutes per side until golden. Remove and set aside.
Sauté the Aromatics
Add remaining olive oil to the pot. Sauté onion, garlic, and bell pepper for 4–5 minutes until softened and fragrant.
Build the Soup Base
Stir in cumin, smoked paprika, oregano, and chili powder (if using). Cook 1 minute to release the flavors.
Add zucchini, black beans, chickpeas, diced tomatoes, and tomato sauce. Mix well.
Simmer the Soup
Pour in chicken broth, return chicken to the pot, and bring to a simmer.
Cover and cook for 20–25 minutes, until chicken is fully cooked and tender.
Shred & Finish
Remove chicken, shred it with two forks, then return it to the pot.
Taste and adjust seasoning with salt, pepper, or extra spices as needed.
Serve
Ladle soup into bowls, top with fresh parsley or cilantro, and serve with feta, lemon wedges, and crispy pita or tortilla strips.
Tips
Use pre-cooked chicken: Rotisserie chicken or leftover grilled chicken cuts down cooking time.
Thicken the broth: Mash a few beans or stir in 2–3 tablespoons of tomato paste for a richer, thicker texture.
For extra depth: Add a splash of balsamic vinegar or a squeeze of lemon juice at the end for brightness.
Meal prep friendly: Store in the fridge up to 4 days or freeze in portions for 2–3 months.
Variations
Creamy Version: Stir in ½ cup Greek yogurt or coconut milk at the end for a smooth, creamy soup.
Vegetarian: Skip the chicken and double up on beans (like cannellini or lentils) for a protein-rich meatless version.
Spicy Kick: Add diced jalapeños, red chili flakes, or more chili powder if you like heat.
Low-Carb: Swap the beans for extra vegetables (zucchini, spinach, or mushrooms).
Seafood Twist: Use shrimp or white fish (like cod) instead of chicken for a coastal Mediterranean vibe.
Toppings Swap: Instead of cheese, try olives, artichoke hearts, or a drizzle of tahini for a unique Mediterranean garnish.
Q&A
Q: Can I make this in a slow cooker?
A: Yes. Add everything except the chicken and toppings to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Add shredded chicken during the last 30 minutes.
Q: What kind of chicken works best?
A: Boneless, skinless chicken breasts or thighs are both great. Thighs give a richer flavor, while breasts are leaner. You can also use leftover rotisserie chicken.
Q: How can I make it thicker?
A: Mash some of the beans before adding them, or simmer uncovered a little longer until the broth reduces.
Q: Is this freezer friendly?
A: Yes. Cool completely, portion into freezer-safe containers, and store for up to 3 months. Thaw overnight in the fridge before reheating.
Q: Can I make it dairy-free?
A: Absolutely. Skip cheese toppings and replace sour cream or yogurt with avocado or a drizzle of olive oil.
Nutrition Facts
(per serving, based on 6 servings)
Calories: ~290
Protein: 28g
Carbohydrates: 25g
Dietary Fiber: 6g
Sugars: 5g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 60mg
Sodium: ~720mg
(Values are approximate and depend on portion size and toppings.)
Conclusion
Mediterranean Chicken Taco Soup is a hearty, protein-packed dish that blends the comforting warmth of taco spices with Mediterranean touches like fresh herbs, vegetables, and beans. It’s versatile, meal-prep friendly, and customizable for any diet—whether you want it creamy, spicy, or vegetarian. Paired with a side of warm pita or a crisp salad, this soup makes a satisfying weeknight dinner or a make-ahead lunch that doesn’t skimp on flavor or nutrition.