Heart-Healthy Caldo de Pollo
Warm your soul and boost your heart health with this vibrant and nourishing **Heart-Healthy Caldo de Pollo**. This lightened-up version of the classic Mexican chicken soup is brimming with tender shredded chicken, a rainbow of fresh veggies like zucchini, carrots, and red bell pepper, and aromatic herbs like oregano and cilantro. The rich flavor comes together in a base of low-sodium chicken broth, accented with zesty lime juice, while staying mindful of your sodium intake. The final touch? Creamy avocado and crispy baked tortilla strips for the perfect balance of texture and flavor. Ready in just an hour and easy to make, this wholesome, gluten-free soup is perfect for a cozy weeknight meal or as a nutritious option for meal prep. Packed with protein, vitamins, and heart-healthy fats, this recipe is a delicious way to prioritize your wellness.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 large garlic cloves, minced
- 3 medium carrots, sliced
- 3 medium celery stalks, sliced
- 1 medium red bell pepper, chopped
- 1 medium zucchini, sliced
- 8 cups low-sodium chicken broth
- 1 large bay leaf
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt, adjust to taste
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 large avocado, diced
- 4 pieces corn tortillas, sliced into strips and baked
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced carrots, celery, red bell pepper, and zucchini to the pot, stirring occasionally, for about 5 more minutes.
Pour in the low-sodium chicken broth and add the bay leaf, oregano, black pepper, and a small pinch of salt. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and add the chicken breasts to the pot.
Cover and cook for 20 minutes or until the chicken is fully cooked and tender.
Remove the chicken breasts from the pot, let them cool slightly, then shred them using two forks.
Return the shredded chicken to the soup and let it simmer for an additional 5 minutes.
Stir in the fresh cilantro and fresh lime juice. Adjust the seasoning with more salt and pepper to taste, if necessary.
Serve the soup hot, garnished with diced avocado and baked corn tortilla strips on top.
Enjoy your heart-healthy Caldo de Pollo!
Nutrition Facts
Calories |
2565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 1932 mg | 84% | |
| Total Carbohydrate | 184.5 g | 67% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 39.0 g | ||
| Protein | 253.5 g | 507% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 517 mg | 40% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 5087 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
