Low Fat Spicy Chicken Soup
Warm up with this hearty and flavorful Low Fat Spicy Chicken Soup, a nutritious one-pot meal that's perfect for a cozy lunch or dinner. Packed with tender, bite-sized pieces of chicken breast, vibrant veggies like carrots, celery, and jalapeños, and simmered in a zesty broth infused with smoked paprika, cumin, and chili powder, this soup delivers big on bold, warming flavors without weighing you down. It's low in fat, gluten-free, and made with simple, wholesome ingredients like low-sodium chicken broth and no-salt-added crushed tomatoes, making it a guilt-free choice for any weeknight. Garnish with fresh cilantro and a squeeze of lime for a bright, fresh finish. Ready in just 50 minutes and easy to prepare, this soup is a delicious way to spice up your healthy meal routine! Perfect for meal prep, family dinners, or a comforting bowl on a chilly day.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 350 grams Boneless, skinless chicken breast
- 1 teaspoon Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 medium Jalapeño pepper, finely chopped (seeds removed for less heat)
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 400 grams Crushed tomatoes (no salt added)
- 1000 milliliters Low-sodium chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 2 pieces Fresh lime wedges (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened.
Add the minced garlic and chopped jalapeño to the pot and sauté for 1-2 minutes until fragrant.
Stir in the diced carrots and celery. Cook for another 3-4 minutes to soften the vegetables slightly.
Add the ground cumin, smoked paprika, chili powder, salt, and black pepper to the pot. Stir well to coat the vegetables in the spices.
Pour in the crushed tomatoes and chicken broth. Stir to combine and bring the mixture to a gentle boil.
While the soup base is heating, slice the chicken breast into bite-sized pieces. Add the chicken to the pot.
Reduce the heat to low and let the soup simmer for 25 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Taste the soup and adjust seasoning as needed. Optionally garnish with fresh cilantro and a squeeze of lime before serving.
Ladle the soup into bowls and serve hot. Enjoy this healthy, spicy chicken soup!
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 1991 mg | 87% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 33.7 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 286 mg | 22% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2946 mg | 63% | |
*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.
