Heart-Healthy Spicy Chicken Soup

Warm your soul with this flavorful and nutritious Heart-Healthy Spicy Chicken Soup, a perfect balance of bold spices and wholesome ingredients. Packed with lean protein from tender shredded chicken breasts, fiber-rich vegetables like carrots, celery, and spinach, and a medley of comforting spices including cumin, chili powder, and paprika, this low-sodium soup is as good for your heart as it is for your taste buds. A splash of fresh lime juice and a sprinkle of parsley add a bright, zesty finish to every bowl. Ready in just 50 minutes, this gluten-free, low-fat recipe creates six generous servings, making it ideal for meal prep or a family dinner. Whether you're looking to spice up your healthy eating routine or cozy up on a chilly evening, this soup has just the right amount of kick to satisfy your cravings without compromising on nutrition.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 stalks celery stalks, sliced
• 1 medium red bell pepper, diced
• 6 cups low-sodium chicken broth
• 1 can (14.5 ounces) canned diced tomatoes (no salt added)
• 1 leaf bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 2 cups fresh spinach, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lime juice
• 0.5 teaspoon ground black pepper
• 0 to taste salt (optional, based on preference)

Directions

Step 1

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

Step 2

Season the chicken breasts lightly with black pepper (and salt, if using). Add the chicken to the pot and sear for 3-4 minutes per side until lightly golden. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion, garlic, carrots, celery, and red bell pepper. Sauté for 5-7 minutes until the vegetables begin to soften and become fragrant.

Step 4

Pour in the chicken broth, diced tomatoes (with their juice), cumin, chili powder, paprika, and the bay leaf. Stir to combine.

Step 5

Return the chicken breasts to the pot. Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20 minutes, or until the chicken is fully cooked through.

Step 6

Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.

Step 7

Stir in the chopped spinach and allow it to wilt gently for 2-3 minutes.

Step 8

Add the fresh lime juice and chopped parsley to the soup. Taste and adjust seasoning with additional black pepper or salt, if needed.

Step 9

Remove the bay leaf before serving. Ladle the soup into bowls and enjoy warm.

Nutrition Facts

Serving size	(2787.0g)

Amount per serving	% Daily Value*
Calories	1091.5

Total Fat 32.4g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 295.8mg	0%
Sodium 1393.9mg	0%
Total Carbohydrate 68.0g	0%
Dietary Fiber 19.4g	0%
Total Sugars 34.7g
Protein 132.8g	0%

Vitamin D 3.5IU	0%
Calcium 405.1mg	0%
Iron 12.8mg	0%
Potassium 3424.7mg	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: 26.6%

Protein: 48.5%

Carbs: 24.8%