35g Protein Chicken Soup – Easy 30-Min Recipe to Satisfy Hunger

Let me tell you about my secret weapon for crazy weeknights – this Easy High Protein Soup with Chicken and Veggies! It’s the kind of meal that makes you feel like you’ve got your life together, even when your kitchen looks like a tornado hit it. I swear by this soup because it’s ready faster than my kids can say “what’s for dinner?” Packed with juicy chicken, sweet corn, and all the good stuff, it’s my go-to when I need something nourishing without the fuss. The best part? That creamy, slightly spicy broth that tastes like it simmered all day (shh… I won’t tell it only took 30 minutes).

Why You’ll Love This Easy High Protein Soup Recipe with Chicken and Veggies

This soup is my weekday superhero, and here’s why:

• 30-minute magic: From fridge to table faster than takeout
• Protein powerhouse: 35g per serving keeps you full for hours
• Flavor bomb: Smoky paprika and lime make even veggies exciting
• No fancy skills needed: If you can chop and stir, you’ve got this
• Cleans out the fridge: Toss in any veggies begging to be used

Trust me, your future self will thank you when hunger strikes!

Ingredients for Easy High Protein Soup Recipe with Chicken and Veggies

Here’s what you’ll need for this flavor-packed soup – I promise it’s all simple stuff! The magic happens when these basic ingredients come together:

• 2 boneless, skinless chicken breasts (about 1 lb total, diced into bite-sized pieces)
• 1 tbsp olive oil (or avocado oil works great too)
• 1 tsp chili powder (adjust to your spice comfort level!)
• 1/2 tsp each of smoked paprika, garlic powder, and salt (my holy trinity for flavor)
• 1/4 tsp black pepper (freshly cracked if you’re feeling fancy)
• 1 cup corn kernels (fresh, frozen, or canned – no judgment here)
• 1/4 cup mayonnaise (the secret to that creamy texture)
• 1 tbsp lime juice (about half a juicy lime)
• 1/4 cup crumbled cotija cheese (feta makes a fine substitute)
• 1/4 cup chopped cilantro (skip if you’re one of those cilantro-haters)
• 1 ripe avocado, sliced (for that perfect creamy finish)

See? Nothing crazy – just real food that turns into something amazing. Now let’s make some soup!

Equipment You’ll Need

Grab these basics – you probably have most already! You’ll need:

• A large pot (big enough for all that goodness)
• Cutting board and sharp knife for prepping
• Mixing bowls (one small for spices, one medium for the corn mix)
• Tongs or a wooden spoon for stirring

That’s it – no fancy gadgets required! Now let’s get cooking.

How to Make Easy High Protein Soup Recipe with Chicken and Veggies

Okay, let’s get cooking! This soup comes together in three simple steps – I promise it’s easier than folding a fitted sheet. Follow along, and you’ll have a steaming bowl of comfort in no time.

Step 1: Prep the Chicken and Veggies

First things first – let’s get everything ready to go. Dice your chicken into bite-sized pieces (about 1-inch cubes work great). In a small bowl, mix together that magical spice blend – chili powder, smoked paprika, garlic powder, salt, and pepper. Drizzle the chicken with olive oil, then rub the spice mixture all over until every piece is nicely coated. Don’t be shy – really massage those spices in!

While you’re at it, chop your cilantro and slice the avocado. If you’re using fresh corn, now’s the time to cut it off the cob. Frozen? Just measure it out and let it sit at room temperature to thaw slightly.

Step 2: Sauté and Simmer

Heat your large pot over medium-high heat – I wait until I can feel the heat when holding my hand about 3 inches above the bottom. Add your spiced chicken and cook for about 5-6 minutes, stirring occasionally, until it’s nicely browned on all sides and no longer pink inside. (Pro tip: Don’t crowd the pan or you’ll steam the chicken instead of browning it!)

Next, stir in the corn and let everything get friendly for about 2 minutes. You’ll start smelling those amazing aromas – that’s when you know it’s working! Pour in your broth (I use about 4 cups) and bring it all to a gentle simmer. Let it bubble away for about 10 minutes to let the flavors marry. Stir occasionally so nothing sticks.

Step 3: Final Touches

Here comes the magic! Remove the pot from heat and stir in the mayonnaise and lime juice. This is what gives the soup that creamy, slightly tangy base that makes it so special. Taste and adjust the seasoning – sometimes I add an extra pinch of salt or squeeze of lime.

Ladle the soup into bowls and top with all the goodies – crumbled cotija, fresh cilantro, and those gorgeous avocado slices. The contrast of warm soup with cool, creamy avocado? Absolute perfection.

That’s it! You’ve just made a restaurant-worthy soup in less time than it takes to watch an episode of your favorite show. Now grab a spoon and dig in!

Tips for Perfect Easy High Protein Soup Recipe with Chicken and Veggies

Here are my foolproof tricks to make this soup shine every single time:

• Spice control: Start with less chili powder if you’re sensitive – you can always add more!
• Fresh is best: That squeeze of lime at the end? Game changer. Bottled just isn’t the same.
• Don’t skip the rest: Letting the soup sit for 5 minutes off heat before serving lets flavors deepen.
• Cheese swap: No cotija? Feta works, but for extra creaminess try queso fresco.
• Herb hack: If cilantro isn’t your thing, fresh chopped parsley adds nice color.

Remember – this is your soup! Taste as you go and make it yours.

Ingredient Substitutions

Don’t stress if you’re missing something – this soup is super forgiving! Here are my favorite swaps that still taste amazing:

• Chicken: Turkey breast works great, or use thighs for extra richness
• Mayo: Plain Greek yogurt adds similar creaminess with extra protein
• Corn: Diced zucchini or bell peppers bring nice texture
• Cotija: Feta’s the obvious choice, but Parmesan adds nice saltiness too
• Broth: Water with extra spices works in a pinch (I won’t tell!)

The beauty of soup? You can make it work with what you’ve got! If you enjoy experimenting with different flavors, check out more of my recipe ideas.

Serving Suggestions

Oh, let me tell you how I love to serve this soup! A warm, crusty baguette is perfect for soaking up every last drop of that creamy broth. For a lighter meal, pair it with a simple green salad dressed with lime vinaigrette. Presentation tip? Serve in wide, shallow bowls so all those gorgeous toppings stay visible – the bright green cilantro and creamy avocado slices make it almost too pretty to eat!

Storage and Reheating

This soup keeps like a dream! Store leftovers in an airtight container in the fridge for up to 4 days – the flavors actually get better! For freezing, skip the avocado and cheese toppings, then freeze for up to 3 months. To reheat, warm gently on the stove with a splash of broth or water to loosen it up. The microwave works too – just stir every 30 seconds so it heats evenly. Always add fresh toppings after reheating for that perfect texture contrast!

Nutritional Information

Here’s the scoop on what’s in each satisfying bowl (disclaimer: these are estimates and may vary slightly based on your exact ingredients):

• 450 calories per serving
• 35g protein to keep you full
• 7g fiber from all those good veggies
• 25g healthy fats (mostly from the avocado and olive oil)
• Only 5g sugar – and it’s all natural!

Not too shabby for a meal that tastes this indulgent, right?

FAQs About Easy High Protein Soup Recipe with Chicken and Veggies

I get asked about this soup all the time – here are the questions that pop up most often in my kitchen (and my honest answers!):

• “Can I use frozen veggies?” Absolutely! Frozen corn works perfectly – just toss it in straight from the freezer. For other veggies, give them a quick thaw first.
• “How can I make it spicier?” My trick? Add a pinch of cayenne with the other spices, or top with sliced jalapeños for fresh heat.
• “Can I make it ahead?” You bet! Just hold the avocado and cheese until serving – the soup itself tastes even better the next day.
• “What if I don’t have cotija?” No worries! Feta works great, or skip cheese entirely – it’s still delicious.
• “Is this soup freezer-friendly?” Yes! Freeze before adding mayo or toppings. Thaw overnight, then reheat gently and add fresh garnishes.

Still got questions? Just ask – I’ve made this soup enough times to have all the answers!

Share Your Feedback

Did you make this soup? I’d love to hear how it turned out! Leave a comment or rating below – your notes help me create even better recipes for you. You can also save this recipe for later!

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