Mexican · Dinner
Lime Chicken Soup (High-Protein)
A Mexican lime chicken soup built for protein, using shredded chicken breast and black beans in a tomato-chicken broth seasoned with cumin, chili powder, and fresh lime. Finished with avocado, cilantro, and cotija cheese for brightness and savour.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
410Calories
51.3gProtein
14.2gFat
20.1gCarbs
4.2gSugar
8.7gFiber
798mgSodium
144mgChol
4.1gSat Fat
1280mgPotassium
187mgCalcium
3.7mgIron
0.5mcgVitamin B12
19mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
low-calorie
high-protein
Instructions
1
Prep
Cut the chicken breast into thin strips, dice the onion and garlic, crumble the cotija cheese.
2
Heat
Warm olive oil in a medium saucepan over medium heat. Sauté onion and garlic for 3 minutes until soft and translucent.
3
Heat
Add chicken strips, sear over medium-high heat for 3 minutes until opaque and lightly golden, turning once.
4
Heat
Add stock, tomato, cumin, chili powder, and paprika. Simmer over medium-low for 15 minutes until chicken is cooked through, then stir in black beans for 3 minutes.
5
Heat
Remove from heat, stir in lime juice and salt to taste until broth is bright and balanced.
6
Plate
Ladle soup into a bowl, top with sliced avocado, chopped cilantro, and cotija cheese. Serve with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g boneless chicken breast, cut into strips
- 1 cup180g cooked black beans
- 11 onion
- 4 cloves4 cloves garlic
- 2 cup480ml chicken stock
- 1/2 cup120g canned crushed tomato, a small scoop from a 14.5 oz can
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp smoked paprika
- 2 tbsp2 tbsp lime juice, plus wedges to serve
- 11 avocado
- 2 tbsp2 tbsp cilantro
- 1 oz28g cotija cheese
- 2 tsp2 tsp olive oil
- salt, to taste
