I published this recipe a few years ago after a serious week of holiday indulgence. My body was practically begging for vegetables.
But my mind? It was dreaming of big, bold taco flavors. I wanted something that felt like a hug but didn’t weigh me down. If you love that cozy soup feeling, you might also enjoy this quick and cozy one-pot chicken taco soup.
That’s how this Skinny Chicken & Shrimp Taco Soup with Cauliflower Rice was born. It’s my go-to reset button. It’s packed with protein, sneaks in a mountain of veggies, and satisfies every taco craving without the guilt.
My secret for this recipe is all in the layering. We build the flavor base slowly, just like we would for a great sauce or stew. It makes all the difference between a good soup and a great one.
Recipe Overview
- Cuisine: Tex-Mex Inspired
- Category: Main Course 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 a dump-and-stir soup. The magic happens in two parts.
First, we cook the chicken and shrimp separately. This keeps the shrimp tender and juicy instead of rubbery.
Second, we use the cauliflower rice at the very end. It soaks up the incredible broth but keeps a slight bite. You get the heartiness of rice for a fraction of the carbs. It’s a total game-changer.
The Full Ingredient List
Gathering your mise en place (that’s just a fancy way of saying “get everything ready”) makes this soup come together in a flash. Here’s what you’ll need.
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1/2 pound medium raw shrimp, peeled and deveined
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 (10 oz) bag riced cauliflower (about 3 cups)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can fire-roasted diced tomatoes, with juices
- 4 cups low-sodium chicken broth
- 1 (4 oz) can diced green chiles
- 2 tablespoons taco seasoning (I use my homemade blend!)
- 1 teaspoon ground cumin
- Juice of 1 lime
- Salt and black pepper to taste
For serving: Fresh cilantro, diced avocado, a dollop of plain Greek yogurt or sour cream, extra lime wedges.
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
My Step-by-Step Method
Follow these steps and you’ll have a pot of cozy, flavorful soup ready in no time. Let’s get cooking!
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Season the chicken chunks with a pinch of salt and pepper. Add them to the hot pot in a single layer. Let them cook, without moving, for 3-4 minutes to get a nice sear. Then stir and cook until no longer pink, about 5 more minutes. Remove to a clean plate.
- Add the shrimp to the same pot. Cook for just 1-2 minutes per side until pink and opaque. Remove them to the plate with the chicken.
- In the same pot, add the diced onion and bell pepper. Cook for 5-6 minutes, stirring often, until they start to soften.
- Add the minced garlic and cook for 1 more minute until fragrant. This is the flavor foundation!
- Pour in the chicken broth, diced tomatoes with their juices, green chiles, taco seasoning, and cumin. Stir well, scraping up any browned bits from the bottom of the pot.
- Bring the soup to a gentle boil. Then reduce the heat to a simmer. Let it cook for 10 minutes to let the flavors marry.
- Stir in the riced cauliflower and black beans. Simmer for another 5-7 minutes, just until the cauliflower rice is tender but not mushy.
- Return the cooked chicken and shrimp to the pot. Stir in the fresh lime juice. Taste and add more salt or pepper if needed. Heat everything through for 2 minutes.
- Serve immediately with all your favorite fresh toppings!
My Top Tips for Success
- Don’t skip the sear on the chicken. Letting it get a little color in the pot builds a deeper, richer flavor for the whole soup.
- Use frozen riced cauliflower straight from the bag. No need to thaw it first! It cooks perfectly in the simmering broth.
- Make it your own! Add a can of corn, use all chicken or all shrimp, or throw in a chopped zucchini. This recipe is wonderfully forgiving.
- The lime juice at the end is non-negotiable. It brightens up all the other flavors and makes everything pop.
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. If you add them back too early, they’ll get tough. Add them at the very end just to warm through.
- Using a taco seasoning packet with lots of added salt. This can make the soup too salty, especially with the broth. I really recommend a low-sodium or homemade blend so you control the salt.
- Letting the cauliflower rice turn to mush. Five to seven minutes of simmering is plenty. You want it to have texture, not disappear into the broth.
NUTRITION INFORMATION
- Calories: ~285
- Protein: 28g
- Carbohydrates: 22g
- Fiber: 7g
- Fat: 8g
- Saturated Fat: 1.5g
(Note: This is an estimate per serving, without toppings. Values can vary based on specific ingredients used.)
FREQUENTLY ASKED QUESTIONS
Can I make this soup ahead of time?
Absolutely! You can make the full soup base (through step 7) a day or two ahead. Store it in the fridge. When ready to eat, reheat the base, then add the cauliflower rice, beans, and pre-cooked chicken and shrimp just before serving to keep the textures perfect. For a truly hands-off approach, my set-and-forget slow cooker chicken taco soup is another fantastic make-ahead option.
Can I use frozen shrimp?
Yes, frozen shrimp work great. Just make sure they are fully thawed and patted very dry with paper towels before you cook them. This helps them sear instead of steam.
Is this soup freezer-friendly?
It is, with one note. The cauliflower rice can become a bit soft after freezing and thawing. The flavor will still be amazing, but the texture changes slightly. For best results, freeze the soup base only, then add fresh cauliflower rice when you reheat. If you’re looking for a super simple, pantry-staple version that’s built for convenience, check out my simple and savory 7-can chicken taco soup.
Leave a Reply! (I’d Love to Hear From You!)
This recipe is a real labor of love from my kitchen to yours. Did it hit the spot on a busy weeknight? Did your family go back for seconds? I read every single comment and they truly make my day. Let me know how your soup turned out down below, and don’t forget to give it a star rating!
