Low Sodium Mexican Chicken Soup
Dive into a bowl of vibrant, heart-healthy flavor with this Low Sodium Mexican Chicken Soup! Packed with tender shredded chicken, a medley of fresh vegetables like carrots, celery, and bell peppers, and bold spices like cumin, chili powder, and oregano, this one-pot wonder delivers all the zest of classic Mexican chicken soup with far less sodium. Simmered in low-sodium chicken broth and brightened with a splash of lime juice and fresh cilantro, this recipe is perfect for those seeking a healthier, low-salt option without sacrificing taste. Top it off with creamy diced avocado for a satisfying, nutrient-rich finish. Ready in just an hour and serving up to six, this comforting and wholesome soup is ideal for weeknight dinners or meal prep.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 2 medium carrot, diced
- 2 stalks celery stalks, diced
- 1 medium bell pepper, diced
- 1 14.5-ounce can no-salt-added diced tomatoes
- 6 cups low sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 1 whole lime, juiced
- 1 medium avocado, diced
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and cook for another minute.
Add the diced carrots, celery, and bell pepper to the pot and cook for about 5 minutes until they begin to soften.
Pour in the no-salt-added diced tomatoes and low sodium chicken broth. Stir to combine.
Add the ground cumin, chili powder, dried oregano, bay leaf, and black pepper to the pot. Stir well.
Place the chicken breasts into the pot, submerging them in the liquid.
Bring the soup to a simmer, then reduce the heat to low. Cover and cook for about 30 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
Stir in the chopped cilantro and lime juice. Simmer for another 5 minutes to allow the flavors to meld.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with diced avocado.
Serve hot and enjoy your low sodium Mexican chicken soup!
Nutrition Facts
Calories |
1431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3883 mg | 169% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 23.0 g | ||
| Protein | 170.4 g | 341% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 378 mg | 29% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4468 mg | 95% | |
*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.
