High Protein Spicy Chicken Soup

Warm up with a bowl of High Protein Spicy Chicken Soup, a hearty and flavorful meal packed with nutritious ingredients and bold spices. This protein-rich recipe combines tender shredded chicken, black beans, and sweet corn in a zesty broth infused with jalapeño, cumin, paprika, and chili powder. A finishing touch of fresh lime juice and cilantro brings a vibrant brightness to every spoonful. Perfect for meal prep or a cozy dinner, this low-carb soup is not only satisfying but also easy to whip up in under an hour. Serve it with optional diced avocado for creamy indulgence, and enjoy a healthy dish that’s as nourishing as it is delicious.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 piece jalapeño, finely chopped
• 1 14-ounce can diced tomatoes (canned, with juice)
• 6 cups chicken broth (low sodium)
• 1 15-ounce can black beans (canned, drained and rinsed)
• 1 cup frozen corn kernels
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 piece lime, juiced
• 0.25 cup fresh cilantro, chopped
• 1 piece avocado, diced (optional for garnish)

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Season the chicken breasts lightly with salt and black pepper. Sear the chicken in the pot for 2-3 minutes per side until golden brown. Remove from the pot and set aside.

Step 3

In the same pot, add the diced onion, garlic, and jalapeño. Sauté for 3-4 minutes until softened and fragrant.

Step 4

Add the ground cumin, paprika, chili powder, and a pinch of salt to the pot. Stir the spices with the vegetables for 1 minute to toast them and enhance flavor.

Step 5

Pour in the chicken broth and diced tomatoes with their juice. Stir well, scraping any browned bits from the bottom of the pot.

Step 6

Return the chicken breasts to the pot, ensuring they are submerged in the liquid. Bring the soup to a boil, then reduce the heat to low and cover. Simmer for 20-25 minutes, or until the chicken is fully cooked and tender.

Step 7

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

Step 8

Add the black beans and frozen corn to the soup. Stir well and let simmer for an additional 5-10 minutes, uncovered.

Step 9

Stir in the juice of one lime and adjust seasoning with additional salt or black pepper if needed.

Step 10

Serve hot, garnished with fresh cilantro and optional diced avocado if desired.

Nutrition Facts

Serving size	2937.6 grams (2937.6g)

Amount per serving	% Daily Value*
Calories	1907

Total Fat 79.40g	102%
Saturated Fat 13.10g	66%
Polyunsaturated Fat 2.70g
Cholesterol 296mg	99%
Sodium 4405mg	192%
Total Carbohydrate 155.20g	56%
Dietary Fiber 51.10g	183%
Total Sugars 22.20g
Protein 153.90g	308%

Vitamin D 4IU	18%
Calcium 407mg	31%
Iron 18mg	99%
Potassium 4282mg	91%

*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: 36.6%

Protein: 31.6%

Carbs: 31.8%