Heart-Healthy Mexican Chicken Soup

Warm, comforting, and packed with wholesome ingredients, this Heart-Healthy Mexican Chicken Soup is the perfect blend of bold flavors and nutritious simplicity. Made with lean chicken breasts, vibrant vegetables, and spices like cumin and chili powder, this low-sodium recipe offers a deliciously guilt-free way to enjoy classic Mexican-inspired cuisine. Black beans, corn, and a zesty touch of lime bring texture and freshness, while a garnish of creamy avocado adds the perfect finishing touch. Ready in under an hour and brimming with fiber, protein, and essential nutrients, this one-pot dish is ideal for meal prep or an easy weeknight dinner. Perfect for those seeking heart-healthy dinner ideas or flavorful low-sodium recipes, this soup will warm your soul without weighing you down!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 pieces garlic cloves, minced
• 1 piece red bell pepper, diced
• 1 piece jalapeño, seeded and minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 6 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes with green chilies (no salt added)
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels
• 0.5 cup fresh cilantro, chopped
• 1 piece lime, juiced
• 0.5 teaspoon ground black pepper
• 0 to taste salt (optional)
• 1 piece avocado, sliced (for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic, diced red bell pepper, and minced jalapeño. Cook for another 3 minutes until softened.

Step 4

Add the cumin and chili powder, stirring to coat the vegetables with the spices.

Step 5

Pour in the low-sodium chicken broth and the can of diced tomatoes with green chilies. Stir to combine.

Step 6

Add the chicken breasts to the pot. Bring the soup to a gentle boil, then reduce heat to simmer.

Step 7

Cover the pot and cook for about 15-20 minutes, or until the chicken is cooked through.

Step 8

Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot.

Step 9

Stir in the black beans and corn. Simmer for another 5 minutes to heat through.

Step 10

Add freshly squeezed lime juice, chopped cilantro, ground black pepper, and salt to taste (if using). Stir well.

Step 11

Serve hot, garnished with sliced avocado and additional cilantro if desired.

Nutrition Facts

Serving size	(3380.7g)

Amount per serving	% Daily Value*
Calories	1778.8

Total Fat 58.4g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 295.8mg	0%
Sodium 972.5mg	0%
Total Carbohydrate 165.2g	0%
Dietary Fiber 51.6g	0%
Total Sugars 39.2g
Protein 162.6g	0%

Vitamin D 3.5IU	0%
Calcium 418.2mg	0%
Iron 19.0mg	0%
Potassium 4556.5mg	0%

*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.

Source of Calories

Fat: 28.6%

Protein: 35.4%

Carbs: 36.0%