Low Sodium Spicy Chicken Soup
Warm up with this vibrant and hearty Low Sodium Spicy Chicken Soup, a flavorful and nourishing meal that's perfect for healthier eating without compromising on taste! Featuring tender chunks of chicken, a colorful medley of fresh vegetables like carrots, celery, and zucchini, and a kick of smoky spice from chipotle chili powder, paprika, and cumin, this soup is packed with bold flavors that delight the palate. Balanced with low-sodium ingredients like unsalted chicken stock and canned low-sodium diced tomatoes, it's ideal for those managing sodium intake while enjoying a zesty, comforting dish. Fresh lime juice and cilantro add a burst of freshness, while optional avocado garnish provides a creamy, delicious finish. Ready in just 45 minutes, this low-sodium chicken soup is wholesome, easy to prepare, and perfect for serving hot on a chilly day!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 medium Carrots, sliced
- 2 Celery stalks, chopped
- 1 medium Zucchini, diced
- 15 ounces Canned low-sodium diced tomatoes (with their juice)
- 4 cups Unsalted chicken stock
- 1 teaspoon Chipotle chili powder
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh lime juice
- 0.25 cup Fresh cilantro, chopped
- 1 Avocado (optional, for garnish)
Instructions
Trim the chicken breast and cut it into bite-sized cubes. Set aside.
In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, sliced carrots, and chopped celery. Cook for an additional 2-3 minutes, stirring occasionally.
Add the diced zucchini and cook for another 2 minutes.
Pour in the low-sodium diced tomatoes with their juice and the unsalted chicken stock. Stir to combine.
Season the soup with chipotle chili powder, smoked paprika, ground cumin, and black pepper. Adjust spice levels as desired.
Bring the soup to a gentle boil, then reduce the heat to a simmer.
Carefully add the cubed chicken breast to the pot. Simmer for 15-20 minutes, or until the chicken is fully cooked and the vegetables are tender.
Stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning if needed.
Ladle the soup into bowls. Garnish with sliced avocado if desired. Serve hot.
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 988 mg | 43% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 32.2 g | ||
| Protein | 158.5 g | 317% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 424 mg | 33% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4222 mg | 90% | |
*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.
