Spicy Mexican Chicken Soup South Beach Style
Warm, comforting, and bursting with bold flavors, Spicy Mexican Chicken Soup South Beach Style is a hearty dish that combines lean protein, vibrant vegetables, and zesty spices for a health-conscious take on traditional Mexican fare. This one-pot wonder is crafted with tender chicken breast, aromatic garlic, and onion, simmered in a savory chicken broth infused with chili powder, cumin, and paprika for a warming kick. Diced zucchini, bell peppers, and green chilies bring a fresh, colorful texture, while lime juice and cilantro brighten each bite. Garnished with creamy avocado slices and fiery jalapeños, this low-carb, gluten-free soup is perfect for a satisfying lunch or dinner. Ready in just 45 minutes, this recipe delivers bold taste while aligning with South Beach Diet principles, making it ideal for those seeking nourishing meals without compromising flavor. Keywords: spicy chicken soup, Mexican soup recipe, South Beach diet soup, healthy low-carb dinner.
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 pound, cubed Chicken breast
- 6 cups Chicken broth
- 1 14-ounce can Canned diced tomatoes
- 1 4-ounce can Chopped green chilies
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium, diced Zucchini
- 1 medium, diced Bell pepper
- 0.25 cup, chopped Cilantro
- 1 lime Lime juice
- 1 sliced, for garnish Avocado
- 1 sliced, for garnish Jalapeño
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3–4 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the cubed chicken breast to the pot and cook, stirring occasionally, until no longer pink, about 5–6 minutes.
Pour in the chicken broth, canned diced tomatoes (with liquid), and chopped green chilies.
Stir in the ground cumin, chili powder, paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
Add the diced zucchini and bell pepper to the pot, and cook for another 5 minutes until the vegetables are tender.
Stir in the chopped cilantro and lime juice just before serving.
Ladle the soup into bowls and garnish with sliced avocado and jalapeño. Serve hot.
Nutrition Facts
Calories |
1282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 8440 mg | 367% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 39.1 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4483 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.
