Low Fat Mexican Chicken Soup

Warm up with a bowl of vibrant and satisfying Low Fat Mexican Chicken Soup, a lighter take on a classic comfort food. Packed with lean protein from tender chicken breast and an array of nutrient-rich vegetables like bell peppers, tomatoes, and corn, this soup delivers bold Mexican flavors without the guilt. Fragrant spices like cumin, chili powder, and oregano create a smoky, aromatic base, while a splash of fresh lime juice and a sprinkle of chopped cilantro add a zesty finish. Perfect for meal prepping or weeknight dinners, this one-pot recipe comes together in under an hour and makes six hearty servings. It’s a wholesome, gluten-free option that’s as delicious as it is healthy—ideal for anyone seeking a low-fat, flavorful meal. Serve with a side of tortilla chips or enjoy solo for a warm, flavorful boost!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 pieces garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 small jalapeño, minced
• 14.5 ounces canned tomatoes, diced
• 6 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup frozen corn
• 0.25 cup fresh cilantro, chopped
• 1 large lime, juiced

Directions

Step 1

Begin by preparing the chicken breasts. Cut any excess fat and slice the breasts into bite-sized pieces.

Step 2

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic and sauté for another minute until fragrant.

Step 4

Add the diced red and green bell peppers and the minced jalapeño to the pot. Cook for 3-4 minutes until the peppers start to soften.

Step 5

Stir in the diced canned tomatoes, including their liquid, and cook for an additional 2 minutes.

Step 6

Pour in the low-sodium chicken broth and bring to a gentle boil.

Step 7

Once boiling, add the chicken pieces to the pot, followed by the ground cumin, chili powder, dried oregano, salt, and black pepper. Stir well to combine.

Step 8

Reduce the heat to a simmer, cover the pot, and let the soup cook for 20-25 minutes, or until the chicken is cooked through and tender.

Step 9

Add the frozen corn to the pot and cook for another 5 minutes until heated through.

Step 10

Before serving, stir in the chopped fresh cilantro and the juice of the lime.

Step 11

Taste the soup and adjust seasoning if necessary.

Step 12

Serve hot, garnished with additional cilantro or slices of lime if desired.

Nutrition Facts

Serving size	(2852.1g)

Amount per serving	% Daily Value*
Calories	1152.6

Total Fat 34.4g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 295.8mg	0%
Sodium 2449.3mg	0%
Total Carbohydrate 86.5g	0%
Dietary Fiber 18.0g	0%
Total Sugars 34.9g
Protein 133.4g	0%

Vitamin D 3.5IU	0%
Calcium 235.0mg	0%
Iron 11.0mg	0%
Potassium 2762.4mg	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: 26.0%

Protein: 44.9%

Carbs: 29.1%