Heart-Healthy Spicy Chicken Soup
Warm, comforting, and packed with bold flavors, this Heart-Healthy Spicy Chicken Soup is the perfect recipe for those seeking a nutritious and satisfying meal. Featuring tender shredded chicken, vibrant veggies like carrots, celery, and red bell pepper, and a medley of warming spices such as cumin, paprika, and chili powder, every spoonful delivers a delightful kick of heat. Simmered in low-sodium chicken broth and enhanced with fresh spinach, parsley, and a splash of lime juice, this soup is both delicious and mindful of your heart health. Ready in just 50 minutes, this low-fat, high-protein dish is ideal for meal prepping or warming up a chilly evening. Serve with a crusty whole-grain bread or enjoy it as a wholesome stand-alone meal!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 1 medium red bell pepper, diced
- 6 cups low-sodium chicken broth
- 1 can (14.5 ounces) canned diced tomatoes (no salt added)
- 1 leaf bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 2 cups fresh spinach, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lime juice
- 0.5 teaspoon ground black pepper
- to taste salt (optional, based on preference)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts lightly with black pepper (and salt, if using). Add the chicken to the pot and sear for 3-4 minutes per side until lightly golden. Remove the chicken and set aside.
In the same pot, add the diced onion, garlic, carrots, celery, and red bell pepper. Sauté for 5-7 minutes until the vegetables begin to soften and become fragrant.
Pour in the chicken broth, diced tomatoes (with their juice), cumin, chili powder, paprika, and the bay leaf. Stir to combine.
Return the chicken breasts to the pot. Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20 minutes, or until the chicken is fully cooked through.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
Stir in the chopped spinach and allow it to wilt gently for 2-3 minutes.
Add the fresh lime juice and chopped parsley to the soup. Taste and adjust seasoning with additional black pepper or salt, if needed.
Remove the bay leaf before serving. Ladle the soup into bowls and enjoy warm.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 1394 mg | 61% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 34.7 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 405 mg | 31% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3425 mg | 73% | |
*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.
