Low Cal Spicy 2 Bean and Chicken Soup
Warm up with a bowl of hearty flavor-packed goodness with this Low Cal Spicy 2 Bean and Chicken Soup! This wholesome recipe combines tender, shredded chicken breast with protein-rich black and kidney beans, all simmered in a zesty broth seasoned with smoked paprika, chili powder, cumin, and a hint of jalapeño for a bold kick. With only 30 minutes of cooking time, this quick and healthy soup is perfect for busy weeknights. The addition of canned diced tomatoes with green chilies adds tangy flair, while optional fresh cilantro and a squeeze of lime juice bring a burst of freshness. Low in calories but rich in flavor, this gluten-free, one-pot meal is an ideal choice for a light yet satisfying lunch or dinner.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium jalapeño, seeded and finely chopped
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned kidney beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 10-ounce can canned diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 lime wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breast with a pinch of salt and pepper, then add it to the pot. Sear on both sides for 3-4 minutes per side, until lightly browned. Remove chicken 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 cumin, smoked paprika, chili powder, and dried oregano. Stir well to toast the spices for 30 seconds.
Pour in the chicken broth and canned diced tomatoes with green chilies. Stir to combine.
Return the chicken breast to the pot. Bring the soup to a gentle boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until the chicken is fully cooked.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Add the black beans and kidney beans to the pot. Stir well and let the soup simmer for another 10 minutes.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls, garnish with fresh cilantro if desired, and serve with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3616 mg | 157% | |
| Total Carbohydrate | 167.8 g | 61% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 19.6 g | ||
| Protein | 201.3 g | 403% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 457 mg | 35% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4266 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.
