Heart-Healthy Mexican Chicken Soup
Warm up with a bowl of *Heart-Healthy Mexican Chicken Soup*, a flavorful and wholesome twist on the classic comfort dish. Packed with protein-rich chicken breast, fiber-loaded black beans, and nutrient-dense vegetables like red bell peppers and corn, this soup is a vibrant medley of flavors and textures. Seasoned with smoky cumin, zesty chili powder, and a hint of jalapeño heat, every spoonful is a celebration of authentic Mexican-inspired taste. Simmered in low-sodium chicken broth and finished with a splash of tangy fresh lime juice, this quick and easy recipe is perfect for busy weeknights. Garnish with creamy avocado and fresh cilantro for a nutritious, heart-friendly meal that satisfies without guilt. Ready in just 45 minutes and ideal for serving six, this healthy Mexican chicken soup is here to nourish your body and delight your taste buds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 1 piece red bell pepper, diced
- 1 piece jalapeño, seeded and minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 6 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes with green chilies (no salt added)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels
- 0.5 cup fresh cilantro, chopped
- 1 piece lime, juiced
- 0.5 teaspoon ground black pepper
- to taste salt (optional)
- 1 piece avocado, sliced (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, diced red bell pepper, and minced jalapeño. Cook for another 3 minutes until softened.
Add the cumin and chili powder, stirring to coat the vegetables with the spices.
Pour in the low-sodium chicken broth and the can of diced tomatoes with green chilies. Stir to combine.
Add the chicken breasts to the pot. Bring the soup to a gentle boil, then reduce heat to simmer.
Cover the pot and cook for about 15-20 minutes, or until the chicken is cooked through.
Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot.
Stir in the black beans and corn. Simmer for another 5 minutes to heat through.
Add freshly squeezed lime juice, chopped cilantro, ground black pepper, and salt to taste (if using). Stir well.
Serve hot, garnished with sliced avocado and additional cilantro if desired.
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 972 mg | 42% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 39.2 g | ||
| Protein | 162.6 g | 325% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4556 mg | 97% | |
*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.
