Low Fat Mexican Chicken Soup
Dive into a bowl of vibrant and hearty goodness with this Low Fat Mexican Chicken Soup, perfect for warming up on chilly days or adding a bit of zest to your lunch routine. Packed with lean protein from juicy chicken breast and brimming with colorful veggies like red and green bell peppers, jalapeño, and sweet corn, this soup offers bold flavors without excess fat. A fragrant blend of cumin, chili powder, and oregano infuses the broth with authentic Mexican spice, while fresh cilantro and a splash of lime juice add a bright, zesty finish. Simmered to perfection in just under an hour, this easy recipe is both nutritious and delicious, making it an excellent choice for health-conscious meal prep or family-friendly dinners. Serve it hot with a garnish of lime slices or extra cilantro for an irresistible, low-fat Mexican-inspired dish.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 pieces garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small jalapeño, minced
- 14.5 ounces canned tomatoes, diced
- 6 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup frozen corn
- 0.25 cup fresh cilantro, chopped
- 1 large lime, juiced
Instructions
Begin by preparing the chicken breasts. Cut any excess fat and slice the breasts into bite-sized pieces.
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Add the diced red and green bell peppers and the minced jalapeño to the pot. Cook for 3-4 minutes until the peppers start to soften.
Stir in the diced canned tomatoes, including their liquid, and cook for an additional 2 minutes.
Pour in the low-sodium chicken broth and bring to a gentle boil.
Once boiling, add the chicken pieces to the pot, followed by the ground cumin, chili powder, dried oregano, salt, and black pepper. Stir well to combine.
Reduce the heat to a simmer, cover the pot, and let the soup cook for 20-25 minutes, or until the chicken is cooked through and tender.
Add the frozen corn to the pot and cook for another 5 minutes until heated through.
Before serving, stir in the chopped fresh cilantro and the juice of the lime.
Taste the soup and adjust seasoning if necessary.
Serve hot, garnished with additional cilantro or slices of lime if desired.
Nutrition Facts
Calories |
1153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 34.9 g | ||
| Protein | 133.4 g | 267% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2762 mg | 59% | |
*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.
