Southwestern Chicken Rice Soup Low Fat and My Way

Bring bold Southwestern flavors to your table with this hearty and wholesome Low-Fat Southwestern Chicken Rice Soup! Packed with lean chicken breast, fiber-rich black beans, fire-roasted tomatoes, and hearty brown rice, this satisfying soup is both light and nourishing. The vibrant medley of peppers and a touch of jalapeño delivers a gentle kick, while warm spices like cumin, chili powder, and paprika elevate the flavor. Finished with a sprinkle of fresh cilantro and a splash of zesty lime juice, this one-pot wonder comes together in just 45 minutes, making it perfect for busy weeknights. Garnish with optional toppings such as creamy avocado, tortilla strips, or low-fat cheese for a customizable, crowd-pleasing meal that's big on taste and low in guilt.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 pound Boneless, skinless chicken breast
• 1 tablespoon Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 medium Red bell pepper, diced
• 1 medium Green bell pepper, diced
• 1 small Jalapeño, seeded and minced
• 6 cups Low-sodium chicken broth
• 14.5 ounces Canned fire-roasted diced tomatoes (with juice)
• 15 ounces Canned black beans, rinsed and drained
• 1 cup Frozen corn kernels
• 2 cups Cooked brown rice
• 1 teaspoon Ground cumin
• 1 teaspoon Chili powder
• 0.5 teaspoon Paprika
• 0.5 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Lime juice
• 0 N/A Optional toppings: sliced avocado, shredded low-fat cheese, tortilla strips

Directions

Step 1

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

Step 2

Season the chicken breast lightly with salt and pepper. Place it into the pot and sear on both sides until golden brown, about 4 minutes per side, then remove and set aside.

Step 3

In the same pot, add the diced onion and sauté for 2-3 minutes until translucent. Add the minced garlic, red bell pepper, green bell pepper, and jalapeño. Cook for another 3-4 minutes until vegetables are softened.

Step 4

Stir in the ground cumin, chili powder, paprika, and dried oregano, cooking for 1 minute to toast the spices.

Step 5

Pour in the chicken broth and diced tomatoes (with their juice). Bring to a simmer.

Step 6

Return the chicken breast to the pot, cover, and cook for 10-12 minutes or until the chicken is fully cooked through.

Step 7

Remove the chicken breast from the pot, shred it using two forks, and return it to the soup.

Step 8

Add the black beans, frozen corn, and cooked brown rice to the pot. Stir well and let simmer for another 5 minutes.

Step 9

Season with salt, ground black pepper, lime juice, and fresh cilantro.

Step 10

Ladle into bowls and serve hot. Top with optional toppings like sliced avocado, shredded low-fat cheese, or tortilla strips, if desired.

Nutrition Facts

Serving size	(3798.5g)

Amount per serving	% Daily Value*
Calories	2314.1

Total Fat 50.2g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 385.6mg	0%
Sodium 4363.0mg	0%
Total Carbohydrate 269.9g	0%
Dietary Fiber 55.0g	0%
Total Sugars 47.0g
Protein 203.7g	0%

Vitamin D 22.7IU	0%
Calcium 393.7mg	0%
Iron 20.0mg	0%
Potassium 4732.0mg	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: 19.3%

Protein: 34.7%

Carbs: 46.0%