Southwestern Chicken Rice Soup Low Fat and My Way
Bring bold Southwestern flavors to your table with this hearty and wholesome Low-Fat Southwestern Chicken Rice Soup! Packed with lean chicken breast, fiber-rich black beans, fire-roasted tomatoes, and hearty brown rice, this satisfying soup is both light and nourishing. The vibrant medley of peppers and a touch of jalapeño delivers a gentle kick, while warm spices like cumin, chili powder, and paprika elevate the flavor. Finished with a sprinkle of fresh cilantro and a splash of zesty lime juice, this one-pot wonder comes together in just 45 minutes, making it perfect for busy weeknights. Garnish with optional toppings such as creamy avocado, tortilla strips, or low-fat cheese for a customizable, crowd-pleasing meal that's big on taste and low in guilt.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 small Jalapeño, seeded and minced
- 6 cups Low-sodium chicken broth
- 14.5 ounces Canned fire-roasted diced tomatoes (with juice)
- 15 ounces Canned black beans, rinsed and drained
- 1 cup Frozen corn kernels
- 2 cups Cooked brown rice
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lime juice
- N/A Optional toppings: sliced avocado, shredded low-fat cheese, tortilla strips
Instructions
Heat the olive oil in a large pot over medium heat.
Season the chicken breast lightly with salt and pepper. Place it into the pot and sear on both sides until golden brown, about 4 minutes per side, then remove and set aside.
In the same pot, add the diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic, red bell pepper, green bell pepper, and jalapeño. Cook for another 3-4 minutes until vegetables are softened.
Stir in the ground cumin, chili powder, paprika, and dried oregano, cooking for 1 minute to toast the spices.
Pour in the chicken broth and diced tomatoes (with their juice). Bring to a simmer.
Return the chicken breast to the pot, cover, and cook for 10-12 minutes or until the chicken is fully cooked through.
Remove the chicken breast from the pot, shred it using two forks, and return it to the soup.
Add the black beans, frozen corn, and cooked brown rice to the pot. Stir well and let simmer for another 5 minutes.
Season with salt, ground black pepper, lime juice, and fresh cilantro.
Ladle into bowls and serve hot. Top with optional toppings like sliced avocado, shredded low-fat cheese, or tortilla strips, if desired.
Nutrition Facts
Calories |
2314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4363 mg | 190% | |
| Total Carbohydrate | 269.9 g | 98% | |
| Dietary Fiber | 55.0 g | 196% | |
| Total Sugars | 47.0 g | ||
| Protein | 203.7 g | 407% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 394 mg | 30% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 4732 mg | 101% | |
*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.
