High Protein Spicy Chicken Soup
Warm up with this High Protein Spicy Chicken Soup, a hearty and flavorful bowl packed with lean chicken, black beans, and vibrant vegetables. Perfect for busy weeknights or meal prep, this soup combines zesty jalapeños and rich spices like cumin, paprika, and chili powder to deliver a bold kick. Simmered to perfection in low-sodium chicken broth with juicy tomatoes, sweet corn, and lime juice, this protein-rich recipe offers a balance of fiery heat and fresh brightness. Ready in under an hour, it's garnished with fresh cilantro and optional creamy avocado for a wholesome, satisfying meal. Whether you’re fueling your fitness goals or simply craving comfort food, this spicy chicken soup is the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 piece jalapeño, finely chopped
- 1 14-ounce can diced tomatoes (canned, with juice)
- 6 cups chicken broth (low sodium)
- 1 15-ounce can black beans (canned, drained and rinsed)
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece lime, juiced
- 0.25 cup fresh cilantro, chopped
- 1 piece avocado, diced (optional for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Season the chicken breasts lightly with salt and black pepper. Sear the chicken in the pot for 2-3 minutes per side until golden brown. Remove from the pot and set aside.
In the same pot, add the diced onion, garlic, and jalapeño. Sauté for 3-4 minutes until softened and fragrant.
Add the ground cumin, paprika, chili powder, and a pinch of salt to the pot. Stir the spices with the vegetables for 1 minute to toast them and enhance flavor.
Pour in the chicken broth and diced tomatoes with their juice. Stir well, scraping any browned bits from the bottom of the pot.
Return the chicken breasts to the pot, ensuring they are submerged in the liquid. Bring the soup to a boil, then reduce the heat to low and cover. Simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Add the black beans and frozen corn to the soup. Stir well and let simmer for an additional 5-10 minutes, uncovered.
Stir in the juice of one lime and adjust seasoning with additional salt or black pepper if needed.
Serve hot, garnished with fresh cilantro and optional diced avocado if desired.
Nutrition Facts
Calories |
1907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4405 mg | 192% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 22.2 g | ||
| Protein | 153.9 g | 308% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 407 mg | 31% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4282 mg | 91% | |
*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.
