High Protein Chicken Burrito Soup takes everything you’d add to a burrito and turns it into a warm, filling dinner.
This recipe is made with tender chicken, black beans, pinto beans, rice, corn, peppers, tomatoes, salsa, and green chiles in every bowl. Chili powder, cumin, smoked paprika, and lime give the soup its Mexican-inspired taste.
Greek yogurt and shredded cheese make the broth creamy without turning it into a heavy cheese soup.
Each serving has 35 grams of protein and 12 grams of fiber, so it holds up well as a full meal. Add it to your meal prep plans, serve it for family dinner, or keep it in mind when soup weather arrives.
Most of the ingredients are pantry or freezer staples. Grab canned beans, tomatoes, corn, broth, and rice during your regular grocery run, then add fresh chicken, peppers, cilantro, lime, and Greek yogurt.
Why You’ll Love This High Protein Chicken Burrito Soup
A large Dutch oven, cutting board, sharp knife, and can opener cover most of the work for this recipe.
35 Grams of Protein
Chicken, beans, Greek yogurt, and cheese give each serving 35 grams of protein.
A Full Meal in One Bowl
Rice, beans, chicken, vegetables, and a creamy broth make this soup filling enough for dinner.
Made for Meal Prep
Prepare a pot ahead of time and divide it into individual containers for lunches or dinners throughout the week.
Familiar Burrito Ingredients
The soup uses common burrito fillings such as chicken, beans, rice, corn, salsa, cheese, and peppers.
Creamy Without Heavy Cream
Plain Greek yogurt gives the broth a creamy texture while adding more protein.
Ingredient Substitutions
Chicken Breast
Use boneless skinless chicken thighs in place of chicken breast. Make sure the chicken reaches an internal temperature of 165°F.
Bell Peppers
Use any combination of red, green, yellow, or orange bell peppers.
Black Beans or Pinto Beans
Replace either variety with kidney beans or use two cans of the same type of bean.
Fire-Roasted Tomatoes
Regular diced tomatoes can replace fire-roasted diced tomatoes.
Frozen Corn
Use drained canned corn instead of frozen corn.
Long-Grain White Rice
Jasmine or basmati rice can replace the long-grain white rice.
Mexican Cheese Blend
Use reduced-fat cheddar, Monterey Jack, or pepper Jack cheese.
Greek Yogurt
Regular plain Greek yogurt can replace nonfat Greek yogurt.
Fresh Cilantro
Leave out the cilantro if you don’t care for it. Chopped green onions can be added as an alternative garnish.
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High Protein Chicken Burrito Soup
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 3 cloves garlic minced
- 1 pound boneless skinless chicken breasts cut into bite-size pieces
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups low-sodium chicken broth
- 1 can (15-ounce) black beans drained and rinsed
- 1 can (15-ounce) pinto beans drained and rinsed
- 1 can (14.5-ounce) fire-roasted diced tomatoes
- 1 cup frozen corn
- ½ cup uncooked long-grain white rice
- 1 can (4-ounce) diced green chiles
- ½ cup salsa
- 1 tablespoon fresh lime juice
- ½ cup plain nonfat greek yogurt
- ½ cup shredded reduced-fat Mexican cheese blend
- ¼ cup chopped fresh cilantro
Instructions
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the onion, red bell pepper, and green bell pepper. Cook for 5 minutes, stirring occasionally.
- Add the garlic. Cook for 30 seconds.
- Add the chicken, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is lightly browned.
- Add the chicken broth, black beans, pinto beans, diced tomatoes, corn, rice, green chiles, and salsa. Stir well.
- Bring the soup to a boil. Reduce the heat to low. Cover the Dutch oven.
- Simmer for 20 to 25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
- Remove the Dutch oven from the heat.
- Stir in the lime juice.
- Place the Greek yogurt in a small bowl.
- Slowly stir about ½ cup of the hot soup into the yogurt until smooth and warm.
- Stir the yogurt mixture into the soup.
- Add the shredded cheese. Stir until the cheese melts. Stir in the cilantro.
Notes
Tips and Tricks
Cut the chicken evenly – Keep the chicken pieces close to the same size so they finish cooking at the same time. Check the rice before serving – Rice brands can vary slightly in cooking time. Let the soup simmer a few minutes longer if the rice is still firm. Adjust the thickness – The rice continues to absorb broth as the soup sits. Stir in a small amount of chicken broth if the soup becomes thicker than you prefer. Keep the yogurt smooth – Use room-temperature Greek yogurt to reduce the chance of curdling when it meets the hot soup.Storing and Reheating
Refrigerate – Cool the soup and store it in an airtight container in the refrigerator for up to 4 days. Freeze – Freeze cooled soup in an airtight freezer-safe container for up to 3 months. Leave room at the top for expansion. Thaw – Place frozen soup in the refrigerator overnight before reheating. Reheat on Stovetop – Place the soup in a saucepan and warm over medium-low heat, stirring occasionally. Add chicken broth as needed to loosen the soup. Reheat in Microwave – Place one serving in a microwave-safe bowl. Cover loosely and heat in short intervals, stirring between each one, until hot.Nutrition
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