Why the Mexican Chicken Soup Is Great For Burning Fat
When I think about meals that support fat burning, Mexican chicken soup immediately comes to mind. This dish combines lean protein from chicken and fiber-rich black beans, both essential for boosting metabolism.
The spices, especially cumin, not only add flavor but can also enhance digestion and fat breakdown. Plus, the soup’s hydration keeps me feeling full without excess calories.
I love how it warms me up while fitting perfectly into my healthy eating plan. With a satisfying blend of ingredients, it makes sticking to my goals easier.
Trust me, this soup is a delicious way to support your fat-burning journey!
Ingredients of Mexican Chicken Soup
When it comes to making a cozy, hearty soup, the ingredients can really make or break the dish. For a delicious bowl of Black Bean Mexican Chicken Soup, you’ll want to gather some simple yet flavorful components that come together to create a satisfying meal. This soup isn’t only comforting but also packed with nutrients.
So, let’s explore what you’ll need to whip up this tasty recipe.
Here’s a handy list of ingredients you’ll need:
- 1 1/4 lbs boneless skinless chicken thighs or breasts
- 2 (10 3/4 ounce) cans reduced-fat cream of chicken soup
- 2 cups water
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes with green chilies, undrained
- 1 teaspoon ground cumin
- Light sour cream (for topping)
- Crushed tortilla chips (for topping)
Now, let’s talk about these ingredients a bit. First off, choosing between chicken thighs or breasts is really just a matter of personal preference. Thighs tend to be juicier, while breasts are leaner—your call.
The cream of chicken soup is what gives this dish its creamy texture, so don’t skip it, okay? Those black beans are a fantastic source of fiber and protein, making this soup super filling.
And let’s not forget the cumin; it’s like the secret spice that ties everything together and adds a warm, earthy flavor. If you’re feeling adventurous, you can always throw in some extra veggies like bell peppers or corn for added color and nutrition.
How to Make Mexican Chicken Soup
Making Black Bean Mexican Chicken Soup is as easy as pie—well, easier actually, because there’s no baking involved. First, grab 1 1/4 lbs of boneless skinless chicken thighs or breasts. Honestly, I usually go for thighs because they’re juicier, but if you prefer the leaner option, breasts work just fine. Cut those chicken pieces into bite-sized chunks.
Now, lightly coat a large skillet with nonstick cooking spray and heat it over medium heat. Toss in the chicken, and let it cook until it’s beautifully browned. And trust me, you want it browned, not just white and sad. Once it’s done, transfer that golden goodness into a 3 1/2 or 4-quart slow cooker.
Next up, let’s whip up that flavorful broth. In a medium bowl, combine 2 cans of reduced-fat cream of chicken soup (the 10 3/4 ounce ones), 2 cups of water, a 15-ounce can of rinsed and drained black beans, and a 14 1/2 ounce can of undrained diced tomatoes with green chilies.
Add in a teaspoon of ground cumin—don’t skip this; it adds that warm, earthy flavor that makes you feel all cozy inside. Pour this mixture over the chicken in your slow cooker, making sure it’s all well-coated. Cover it up and set your slow cooker on low for 4 to 6 hours or high for 2 to 3 hours.
What’s great about this recipe is that you can set it and forget it, which is perfect for those days when you want to feel like a kitchen hero without actually having to stand over the stove.
When the timer goes off, you’ll have a warm, hearty soup waiting for you. Just picture it: a big bowl of comforting Black Bean Mexican Chicken Soup topped with a dollop of light sour cream and a sprinkle of crushed tortilla chips.
It’s like a hug in a bowl, isn’t it? Serve yourself a generous portion—about 1 1/2 cups per serving—and enjoy the fruits of your labor. And remember, if you’re feeling adventurous, you can always throw in some extra veggies or spices to make it your own. Happy cooking!
Mexican Chicken Soup Substitutions & Variations For Low Carb Diets
If you’re looking to adapt the Black Bean Mexican Chicken Soup recipe for a low carb diet, there are plenty of easy substitutions to contemplate.
For starters, swap out the black beans for diced zucchini or cauliflower to cut carbs while keeping it hearty. Instead of cream of chicken soup, try a homemade version using chicken broth and cream cheese for a creamy texture.
You can also skip the crushed tortilla chips and top your soup with avocado or a sprinkle of cheese instead.
These tweaks keep the flavor intact while aligning with your low carb goals. Enjoy your delicious creation!
What to Serve with Mexican Chicken Soup
What pairs perfectly with a warm bowl of Mexican Chicken Soup? I love serving it alongside crispy tortilla chips for that satisfying crunch.
A fresh avocado salad drizzled with lime juice brightens up the meal and adds a revitalizing contrast. If I want something hearty, I might whip up some cheesy quesadillas, oozing with melted cheese and packed with flavor.
For a beverage, a cold Mexican beer or a zesty limeade complements the soup beautifully.
And don’t forget a dollop of light sour cream on top of the soup for that creamy finish. Enjoy your delicious meal!
Additional Tips To Decrease Calories
Wondering how to enjoy your Mexican Chicken Soup while cutting back on calories? I’ve got some great tips!
First, swap out the cream of chicken soup for a homemade version using low-sodium chicken broth and a splash of almond milk. You can also use skinless chicken breasts instead of thighs for fewer calories.
Instead of light sour cream, try Greek yogurt for a protein boost and fewer calories. Finally, skip the crushed tortilla chips or use baked ones in moderation.
These small tweaks can make a big difference, letting you savor every spoonful guilt-free! Enjoy your delicious, lighter soup!