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5.0 from 12 votes

Fiesta Chicken Soup

This Fiesta Chicken Soup is a party in your mouth—and you'd never guess it's healthy. Warm tomatoes, juicy chicken, melty cheddar cheese, and crunchy tortilla chips make for a fun and cozy dish!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4
Calories: 307 kcal
Course: Appetizer , Soup , Lunch , Dinner
Cuisine: Mexican

Ingredients

  • cooking spray
  • 230 grams yellow onion diced
  • 150 grams diced red pepper
  • ½ cup corn
  • 30 grams Jalapeño
  • 14.5 oz diced chili ready tomatoes
  • 1 tsp ground cumin
  • ½ tsp seasoned salt
  • ¼ cup diced fresh cilantro
  • 32 oz fat free chicken broth
  • 400 grams shredded chicken breast
  • 1 cup Fat Free Cheddar Cheese

Instructions

    Cup of Yum
  1. If you are prepping your own chicken, season with Chile Lime seasoning or a taco seasoning packet. Grill or bake the chicken at 400°F for 15-20 minutes, or until the internal temperature of the chicken is 160-165°F. Then, remove the chicken from the pan and shred it by hand with two forks.
  2. Next, let’s prepare the vegetables. Dice the yellow onion, red pepper, and jalapenos into small, ¼” pieces.
  3. Heat a 5qt sauce pot to medium heat. Then, spray with cooking spray.
  4. Sautee frozen corn, yellow onion, red pepper, and jalapenos for 5-8 minutes, stirring often.
  5. Add in one can of roasted tomatoes and stir again. Let everything simmer for a few minutes. Then, add finely diced cilantro.
  6. Pour in chicken broth and stir the soup.
  7. This next step is optional. Use an immersion blender (or blender / food processor) to blend half of the soup. You can blend it all if you don’t like chunky soup. You can also leave it unblended for more of a chili.
  8. After the soup reaches a texture to your liking, add in the shredded chicken.
  9. Let the soup simmer for 30-40 minutes. Then, stir in cheddar cheese prior to serving.
  10. Top your soup with Greek yogurt, tortilla chips, avocado, cilantro, and cheese if you'd like!

Notes

  • Store it in an airtight glass container (the tomato will stain plastic tupperware) in the refrigerator for up to 5 days. To reheat, put the soup back in a sauce pot and then heat over medium-heat or microwave COVERED (to avoid splattering) in 30 second intervals until warm throughout.
  • This is a great freezer meal. I suggest freezing individual portions and defrosting overnight in the refrigerator the night before you're going to eat one. 
  • Chili ready tomatoes come pre-spiced with a combination of salt, garlic, chili pepper, onion powder, dehydrated celery, and also dehydrated green peppers. If you opt for plain diced tomatoes, then add about ½ a teaspoon of any of those spices you may have on hand. Don’t sweat exact measurements. There’s plenty of other flavors in this recipe! Just don’t go overboard on the amount you add.

Nutrition Information

Serving 1 serving (without toppings) Calories 307kcal (15%) Carbohydrates 21g (7%) Protein 45g (90%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 90mg (30%) Sodium 1482mg (62%) Potassium 631mg (18%) Fiber 4g (16%) Sugar 14g (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 307

% Daily Value*

Serving 1 serving (without toppings)
Calories 307kcal 15%
Carbohydrates 21g 7%
Protein 45g 90%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 90mg 30%
Sodium 1482mg 62%
Potassium 631mg 13%
Fiber 4g 16%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.