High Protein Mexican Chicken Soup
Satisfy your craving for bold flavors and wholesome nutrition with this High Protein Mexican Chicken Soup, a hearty and vibrant dish that's perfect for any mealtime. Packed with tender chunks of chicken breast, fiber-rich black beans, and colorful bell peppers, this soup is a protein powerhouse that's both satiating and delicious. Infused with the zest of cumin, chili powder, and fresh lime juice, each spoonful bursts with the irresistible taste of classic Mexican cuisine. Easy to prepare in under an hour, this one-pot recipe is ideal for meal prep or feeding a hungry crowd. Top with creamy avocado and fragrant cilantro to elevate the dish and add a fresh finish. Whether you're looking for a comforting winter warmer or a healthy weekday dinner, this low-fat, high-protein soup delivers on flavor and nutrition. Keywords: high protein soup, Mexican chicken soup, healthy soup recipe, easy dinner ideas, meal prep-friendly recipes.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 1 medium red bell pepper
- 1 medium green bell pepper
- 15 ounces canned diced tomatoes
- 6 cups low-sodium chicken broth
- 15 ounces canned black beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 0.5 cup fresh cilantro
- 1 medium fresh avocado
Instructions
Begin by preparing the ingredients: Dice the onion, mince the garlic cloves, and chop both the red and green bell peppers.
Cut the chicken breast into small, bite-sized pieces.
In a large pot, heat the olive oil over medium-high heat.
Add the diced onion and minced garlic to the pot, and sauté for about 3 minutes until the onion is translucent.
Add the chicken pieces to the pot and cook until they begin to brown, about 5 minutes.
Add the chopped red and green bell peppers to the pot and continue to cook for an additional 3 minutes, stirring occasionally.
Pour in the canned diced tomatoes with juices and chicken broth. Stir to combine.
Add the black beans to the pot after draining and rinsing them.
Season the soup with ground cumin, chili powder, salt, and black pepper, stirring well.
Bring the soup to a boil, then reduce the heat to medium-low, allowing it to simmer for 20 minutes.
Stir occasionally, ensuring all the ingredients are well incorporated.
After simmering, turn off the heat and add the fresh lime juice.
Serve the soup hot, garnished with freshly chopped cilantro and slices of fresh avocado on top.
Nutrition Facts
Calories |
2220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 5223 mg | 227% | |
| Total Carbohydrate | 168.3 g | 61% | |
| Dietary Fiber | 69.3 g | 248% | |
| Total Sugars | 27.3 g | ||
| Protein | 195.8 g | 392% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 5730 mg | 122% | |
*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.
