Low Sodium Mexican Chicken Soup

Warm up with a bowl of hearty and flavorful Low Sodium Mexican Chicken Soup, a guilt-free twist on a classic comfort dish. Packed with tender shredded chicken, fresh vegetables, and vibrant Mexican-inspired spices, this low-sodium recipe is perfect for anyone seeking a heart-healthy meal without sacrificing flavor. The addition of no-salt-added diced tomatoes and low sodium chicken broth ensures this soup remains light on salt while delivering bold taste, further enhanced with fresh cilantro and a splash of zesty lime juice. Topped with creamy avocado and ready in under an hour, this nutrient-rich soup is ideal for weeknight dinners or cozy gatherings. Serve it with a side of warm tortillas or a fresh salad for the ultimate wholesome meal experience.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic cloves, minced
• 2 medium carrot, diced
• 2 stalks celery stalks, diced
• 1 medium bell pepper, diced
• 1 14.5-ounce can no-salt-added diced tomatoes
• 6 cups low sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 1 whole lime, juiced
• 1 medium avocado, diced

Directions

Step 1

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

Step 2

Add the chopped onion and sauté for about 5 minutes until translucent.

Step 3

Stir in the minced garlic and cook for another minute.

Step 4

Add the diced carrots, celery, and bell pepper to the pot and cook for about 5 minutes until they begin to soften.

Step 5

Pour in the no-salt-added diced tomatoes and low sodium chicken broth. Stir to combine.

Step 6

Add the ground cumin, chili powder, dried oregano, bay leaf, and black pepper to the pot. Stir well.

Step 7

Place the chicken breasts into the pot, submerging them in the liquid.

Step 8

Bring the soup to a simmer, then reduce the heat to low. Cover and cook for about 30 minutes, or until the chicken is cooked through and tender.

Step 9

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

Step 10

Stir in the chopped cilantro and lime juice. Simmer for another 5 minutes to allow the flavors to meld.

Step 11

Remove the bay leaf before serving.

Step 12

Ladle the soup into bowls and garnish with diced avocado.

Step 13

Serve hot and enjoy your low sodium Mexican chicken soup!

Nutrition Facts

Serving size	(2659.2g)

Amount per serving	% Daily Value*
Calories	1431.1

Total Fat 54.7g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 385.6mg	0%
Sodium 3883.1mg	0%
Total Carbohydrate 65.2g	0%
Dietary Fiber 23.9g	0%
Total Sugars 23.0g
Protein 170.4g	0%

Vitamin D 4.5IU	0%
Calcium 378.5mg	0%
Iron 14.3mg	0%
Potassium 4467.5mg	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: 34.3%

Protein: 47.5%

Carbs: 18.2%