Heart Healthy Santa Fe Chicken Soup Recipe
This Southwestern spin on chicken soup is the spicy, hearty and gluten-free dish you've been waiting for. Shredded chicken breast, black beans and tomato paste create deep flavor that will make this heart-healthy soup recipe your weeknight go-to.
Ingredients
Recipe yields 10 servings
2 Tbsp olive oil
4 boneless, skinless chicken breasts (4 oz each)
1 green bell pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1 1/2 cups frozen corn
1 1/2 cups no-salt-added black beans
5 cups low-sodium chicken broth (gluten free if needed)
1 cup water
1/4 cup tomato paste
1/2 cup uncooked brown rice
1 Tbsp chili powder
1/4 cup minced cilantro
Helpful how to videos
Directions
Step 1
In a large stock pot, heat olive oil over medium-high heat until hot. Add chicken and brown on all sides. Add bell pepper, onion and garlic, and sauté about 5 minutes until vegetables are softened.
Step 2
Add remaining ingredients and simmer, covered, about 45 minutes, or until rice is cooked. Remove chicken breasts. Shred chicken and return to pot. Stir to combine, and serve.
Time: 60 minutes
Servings: 10
Calories: 185
Make this for:
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition facts
Serving Size: 1 cup
Per serving:
calories:185
total fat:4g
sat fat:1g
cholesterol:26mg
sodium:312mg
total carb:22g
fibers:4g
proteins:16g
Thank you!