High Protein Mexican Chicken Soup

Packed with vibrant flavors and a powerhouse of nutrition, this High Protein Mexican Chicken Soup is the perfect meal to fuel your day. Combining tender chunks of chicken breast with zesty spices like cumin and chili powder, this hearty soup features a medley of colorful bell peppers, black beans, and tangy lime juice for a classic fiesta of flavors. Simmered to perfection in a savory low-sodium chicken broth and enriched with diced tomatoes, it’s a protein-rich, fiber-filled dish that’s both satisfying and wholesome. Topped with creamy slices of fresh avocado and fragrant cilantro, this soup strikes the perfect balance between comfort food and healthy eating. Ready in just 45 minutes and made with simple, wholesome ingredients, it’s an ideal go-to recipe for meal prep or weeknight dinners.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breast
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 garlic cloves
• 1 medium red bell pepper
• 1 medium green bell pepper
• 15 ounces canned diced tomatoes
• 6 cups low-sodium chicken broth
• 15 ounces canned black beans
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh lime juice
• 0.5 cup fresh cilantro
• 1 medium fresh avocado

Directions

Step 1

Begin by preparing the ingredients: Dice the onion, mince the garlic cloves, and chop both the red and green bell peppers.

Step 2

Cut the chicken breast into small, bite-sized pieces.

Step 3

In a large pot, heat the olive oil over medium-high heat.

Step 4

Add the diced onion and minced garlic to the pot, and sauté for about 3 minutes until the onion is translucent.

Step 5

Add the chicken pieces to the pot and cook until they begin to brown, about 5 minutes.

Step 6

Add the chopped red and green bell peppers to the pot and continue to cook for an additional 3 minutes, stirring occasionally.

Step 7

Pour in the canned diced tomatoes with juices and chicken broth. Stir to combine.

Step 8

Add the black beans to the pot after draining and rinsing them.

Step 9

Season the soup with ground cumin, chili powder, salt, and black pepper, stirring well.

Step 10

Bring the soup to a boil, then reduce the heat to medium-low, allowing it to simmer for 20 minutes.

Step 11

Stir occasionally, ensuring all the ingredients are well incorporated.

Step 12

After simmering, turn off the heat and add the fresh lime juice.

Step 13

Serve the soup hot, garnished with freshly chopped cilantro and slices of fresh avocado on top.

Nutrition Facts

Serving size	3374.5 grams (3374.5g)

Amount per serving	% Daily Value*
Calories	2245

Total Fat 85.50g	110%
Saturated Fat 15.80g	79%
Polyunsaturated Fat 7.20g
Cholesterol 394mg	131%
Sodium 5228mg	227%
Total Carbohydrate 170.90g	62%
Dietary Fiber 70.20g	251%
Total Sugars 34.50g
Protein 202.20g	404%

Vitamin D 23IU	114%
Calcium 510mg	39%
Iron 23mg	130%
Potassium 5519mg	117%

*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: 34.0%

Protein: 35.8%

Carbs: 30.2%