I published this recipe a few years ago after a particularly long week of recipe testing. You know the kind. My kitchen looked like a flour bomb went off, and all I wanted was a big, comforting bowl of something that wouldn’t undo all my hard work.
That’s when this Skinny Chicken & Shrimp Taco Soup with Cauliflower Rice was born. It’s my go-to for when I need a hug in a bowl but still want to feel light and energized. It’s packed with flavor, not calories. If you’re looking for a more indulgent, one-pot version, you have to try my spicy chicken taco soup.
My secret? I use the broth from poaching the chicken to cook everything else. It sounds simple, but it builds a deep, savory base that makes this soup taste like it simmered all day. It’s a trick I use all the time, and I’m so excited to share it with you.
Recipe Overview
- Cuisine: Tex-Mex Inspired
- Category: Main Dish Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6 hearty bowls
Why This Recipe is So Special
This isn’t just another taco soup. The magic is in the two-step protein cook.
We gently poach the chicken right in the pot first. This keeps it incredibly tender and juicy.
Then, we use that now-flavorful broth as the foundation for the entire soup. We sauté the veggies in it, simmer the spices, and cook the shrimp. For another quick, flavor-packed dinner idea, my hearty chicken taco soup is always a crowd-pleaser.
It layers flavor in a way that just dumping everything in at once never could. The cauliflower rice soaks up all that goodness, making every spoonful satisfying.
The Full Ingredient List
Gathering your mise en place makes this soup come together in a flash. Here’s everything you’ll need.
- 1 lb boneless, skinless chicken breast
- 4 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 packet (about 2 tbsp) low-sodium taco seasoning
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (8 oz) can tomato sauce
- 1 lb medium raw shrimp, peeled and deveined
- 1 (12 oz) bag riced cauliflower (fresh or frozen)
- Juice of 1 lime
- Salt and black pepper to taste
- For serving: Fresh cilantro, diced avocado, lime wedges, plain Greek yogurt or light sour cream
My Step-by-Step Method
Follow these steps and you’ll have a perfect pot of soup in no time. I promise it’s easier than it looks!
Skinny Chicken & Shrimp Taco Soup with Cauliflower Rice Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Skinny Chicken & Shrimp Taco Soup with Cauliflower Rice Recipe!
Nutrition Information
- Start by poaching the chicken. Place the chicken breast and chicken broth in a large pot or Dutch oven. Bring to a gentle simmer over medium heat.
- Cover and cook for 12-15 minutes, until the chicken is cooked through. Remove the chicken to a plate, but keep that beautiful broth in the pot!
- Shred the chicken with two forks. Set it aside for now.
- Add the olive oil to the broth in the pot. Toss in the diced onion and bell pepper. Sauté for 5-6 minutes until they start to soften.
- Stir in the minced garlic and taco seasoning. Cook for just 1 minute until it smells amazing.
- Pour in the diced tomatoes (with their juices), black beans, and tomato sauce. Stir everything together well.
- Bring the soup back to a simmer. Let it cook for about 5 minutes to let the flavors marry.
- Add the raw shrimp and riced cauliflower. Stir and cook for 3-4 minutes, just until the shrimp turn pink and opaque and the cauliflower is tender.
- Turn off the heat. Stir the shredded chicken back into the pot. Squeeze in the fresh lime juice. This brightens up all the flavors perfectly.
- Taste and add salt and pepper as needed. Ladle into bowls and load up with your favorite toppings!
My Top Tips for Success
- Don’t Skip the Toppings! They add fresh texture and creaminess. A dollop of Greek yogurt is my favorite healthy swap for sour cream.
- If using frozen riced cauliflower, no need to thaw. Just add it straight to the pot. It will cook quickly.
- For a spicier kick, add a diced jalapeño with the onions or use a hot taco seasoning blend.
- This soup tastes even better the next day. The flavors have more time to get to know each other.
Common Mistakes to Avoid
I’ve made these so you don’t have to. Here’s how to steer clear of common soup pitfalls.
- Overcooking the Shrimp: Add them last! They cook in just 3-4 minutes. If they curl tightly into little “O”s, they’re overdone and can get rubbery.
- Using High-Sodium Broth and Seasoning: Since we reduce the broth, salt can concentrate. I always choose low-sodium versions to control the salt level myself.
- Not Tasting at the End: Always do a final taste before serving. You might just need an extra squeeze of lime or a pinch of salt to make it sing.
NUTRITION INFORMATION
- Calories: ~320
- Protein: 35g
- Carbohydrates: 25g
- Fiber: 8g
- Fat: 7g
- Saturated Fat: 1g
*Estimated per serving, without toppings. For precise counts, use your preferred nutrition calculator with specific brands.
FREQUENTLY ASKED QUESTIONS
Can I make this soup ahead of time?
Absolutely! It’s a fantastic make-ahead meal. Just cook the soup completely, let it cool, and store it in the fridge for up to 3 days. I recommend adding the shrimp fresh when you reheat, so they don’t overcook.
Can I use all chicken or all shrimp?
You sure can. For all chicken, use 1.5 lbs of breast. For all shrimp, use 1.5 lbs of shrimp and swap the chicken broth for a seafood or vegetable broth for the poaching step.
Is the cauliflower rice mushy?
Not if you add it at the end! Adding the cauliflower rice with the shrimp in the last few minutes keeps it tender with a slight bite, more like actual rice. It won’t get soggy.
Leave a Reply! (I’d Love to Hear From You!)
There you have it, my friends—my favorite skinny soup that never feels like a compromise. Did you give the double-protein poaching trick a try? What toppings did you pile on top? I read every single comment and love hearing about your kitchen adventures. Let me know how it turned out for you below! And if you’re craving something extra rich and cozy, my creamy cheddar chicken taco soup is the ultimate comfort food.
