A hearty, low-calorie chicken soup packed with vegetables, black beans, and corn in a flavorful tomato broth. Perfect for a light, satisfying meal that's easy to make on the stovetop or slow cooker.

american

mexican

tex-mex

Nutrition

Provides lean protein from chicken breast with fiber from beans and vegetables while being very low in calories and fat per serving.

2% of daily energy

6.2 g

Carbs

53% kcal

0.6 g

Total fat

11% kcal

4.2 g

Protein

36% kcal

Dairy FreeEgg FreeGluten FreeHeart HealthyHigh FibreHigh ProteinLow FatNut FreeNutritiousPeanut FreeSesame FreeShellfish Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnersouplunchmeal prepslow cookermain courseone potlight mealfreezer friendlystovetop

Low Calorie Chicken Soup (45 Calories)

Name: Low Calorie Chicken Soup (45 Calories) — Tasty Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 servings
Ingredients: Olive Oil Spray; 2 Yellow Onions (minced); 2 Red Bell Peppers (minced); 2 Jalapeños (de-seeded and minced); 1 Boneless Skinless Chicken Breast; 4 cloves Garlic (minced); 28 ounce can Crushed Tomatoes; 2 cup Chicken Broth; 0.5 teaspoon Allspice; 0.5 teaspoon Salt; 0.5 teaspoon Pepper; 0.5 cup Frozen Corn (optional); 0.5 cup Black Beans (drained and rinsed); 1 Lime (juice); Optional Toppings; Shredded Cheese; Chopped Cilantro; Low Calorie Tortilla Chips; Greek Yogurt (in place of sour cream); Salsa Or Hot Sauce; Jalapeños (diced)

Lose Weight By Eating (Audrey Johns)

10

servings

0

per serve

0

minutes

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Ingredients

Olive Oil Spray

2 Yellow Onions minced

2 Red Bell Peppers minced

2 Jalapeños de-seeded and minced

1 Boneless Skinless Chicken Breast

4 cloves Garlic minced

28 ounce can Crushed Tomatoes

2 cup Chicken Broth

0.5 teaspoon Allspice

0.5 teaspoon Salt

0.5 teaspoon Pepper

0.5 cup Frozen Corn optional

0.5 cup Black Beans drained and rinsed

1 Lime juice

Optional Toppings

Shredded Cheese

Chopped Cilantro

Low Calorie Tortilla Chips

Greek Yogurt in place of sour cream

Salsa Or Hot Sauce

Jalapeños diced

Equipment

Large pot

Slow Cooker

Knife

Cutting board

Wooden spoon

Forks

Can Opener

Colander

Citrus juicer

Instructions

Stovetop Directions:
Heat a large pot over medium heat, spray with olive oil.

Add in the onions, bell peppers, jalapeños and chicken breasts. Cook for 5 minutes, mixing often, until the vegetables start to soften.

Add in the garlic and cook for 1 minute until fragrant, then add in the crushed tomatoes and chicken broth, and mix together.

Increase the heat to medium-high and bring to a boil, then season with the all spice, salt and pepper and lower the heat to low, cover and simmer for 20 minutes.

Remove the chicken breasts, and shred with two forks.

Return the shredded chicken to the pot along with the corn, black beans, and lime juice, stir together and cook for 5 more minutes until the corn and beans are warmed though.

Taste and add salt or pepper as needed.

Serve hot with your favorite toppings.

Slow Cooker Directions:
Add the onions, bell peppers, jalapeños, chicken breasts, garlic, crushed tomatoes, broth, salt, pepper, and all spice to your slow cooker. You don't even need to stir!

Cover and cook on HIGH for 4 hours or LOW for 6-8 hours.

Remove the chicken breasts, and shred with two forks.

Return the shredded chicken to the slow cooker, along with the corn, black beans, and lime juice, stir together and cook for 5 more minutes until the corn and beans are warmed though.

Taste and add salt or pepper as needed.

Serve hot with your favorite toppings.

Low Calorie Chicken Soup (45 Calories)

Lose Weight By Eating (Audrey Johns)

10

servings

0

per serve

0

minutes

A hearty, low-calorie chicken soup packed with vegetables, black beans, and corn in a flavorful tomato broth. Perfect for a light, satisfying meal that's easy to make on the stovetop or slow cooker.

american

mexican

tex-mex

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Ingredients

Olive Oil Spray

2 Yellow Onions minced

2 Red Bell Peppers minced

2 Jalapeños de-seeded and minced

1 Boneless Skinless Chicken Breast

4 cloves Garlic minced

28 ounce can Crushed Tomatoes

2 cup Chicken Broth

0.5 teaspoon Allspice

0.5 teaspoon Salt

0.5 teaspoon Pepper

0.5 cup Frozen Corn optional

0.5 cup Black Beans drained and rinsed

1 Lime juice

Optional Toppings

Shredded Cheese

Chopped Cilantro

Low Calorie Tortilla Chips

Greek Yogurt in place of sour cream

Salsa Or Hot Sauce

Jalapeños diced

Equipment

Large pot

Slow Cooker

Knife

Cutting board

Wooden spoon

Forks

Can Opener

Colander

Citrus juicer

Instructions

Stovetop Directions:
Heat a large pot over medium heat, spray with olive oil.

Add in the onions, bell peppers, jalapeños and chicken breasts. Cook for 5 minutes, mixing often, until the vegetables start to soften.

Add in the garlic and cook for 1 minute until fragrant, then add in the crushed tomatoes and chicken broth, and mix together.

Increase the heat to medium-high and bring to a boil, then season with the all spice, salt and pepper and lower the heat to low, cover and simmer for 20 minutes.

Remove the chicken breasts, and shred with two forks.

Return the shredded chicken to the pot along with the corn, black beans, and lime juice, stir together and cook for 5 more minutes until the corn and beans are warmed though.

Taste and add salt or pepper as needed.

Serve hot with your favorite toppings.

Slow Cooker Directions:
Add the onions, bell peppers, jalapeños, chicken breasts, garlic, crushed tomatoes, broth, salt, pepper, and all spice to your slow cooker. You don't even need to stir!

Cover and cook on HIGH for 4 hours or LOW for 6-8 hours.

Remove the chicken breasts, and shred with two forks.

Return the shredded chicken to the slow cooker, along with the corn, black beans, and lime juice, stir together and cook for 5 more minutes until the corn and beans are warmed though.

Taste and add salt or pepper as needed.

Serve hot with your favorite toppings.

dinnersouplunchmeal prepslow cookermain courseone potlight mealfreezer friendlystovetop

Nutrition

Provides lean protein from chicken breast with fiber from beans and vegetables while being very low in calories and fat per serving.

2% of daily energy

6.2 g

Carbs

53% kcal

0.6 g

Total fat

11% kcal

4.2 g

Protein

36% kcal

Dairy FreeEgg FreeGluten FreeHeart HealthyHigh FibreHigh ProteinLow FatNut FreeNutritiousPeanut FreeSesame FreeShellfish Free

Nutrition

Daily intake breakdown

Low Calorie Chicken Soup (45 Calories)

10

0

0

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Ingredients

Optional Toppings

Equipment

Instructions

Low Calorie Chicken Soup (45 Calories)

10

0

0

Log in to Tasty Bites to save this recipe to your personal digital cookbook.

Ingredients

Optional Toppings

Equipment

Instructions

Nutrition

Daily intake breakdown