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Heart Healthy Soup

Updated: Mar 2, 2023

In honor of American Heart Month (February), please try this yummy and healthy soup. Did I mention that Friday is National Homemade Soup Day? Maybe you could make it tomorrow!

Mexican Chicken Soup (with a few twists from Patrick, my fiancé)

(recipe adapted from

Mexican Chicken Soup (with a few twists from Patrick, my fiancé)

This kicked-up version adds a bit of heat to a classic chicken soup — a perfect choice on a cold evening


  • 2 teaspoons canola, corn, or olive oil (extra virgin preferred)

  • 1 large onion, chopped

  • 1 medium red or green bell pepper, chopped

  • 1 medium fresh jalapeño, seeds and ribs discarded, diced (optional) AND / OR

  • 1/2 teaspoon of chipotle flakes (this still adds heat but also a yummy smokiness)

  • 2 teaspoons ground cumin

  • 2 medium garlic cloves, minced OR

  • 1 teaspoon garlic powder

  • 5 cups fat-free, low-sodium chicken broth

  • 1.5 lbs. boneless, skinless chicken breasts, all visible fat discarded, cut into 1-inch cubes

  • 1 15.25-ounce can no-salt-added kidney beans, rinsed and drained

  • 1 15.25-ounce can no-salt-added whole-kernel corn, rinsed and drained

  • 1 large tomato, diced

  • 1/2 cup chopped fresh cilantro and sprigs of fresh cilantro (optional)

  • 1/4 cup chopped fresh avocado as a garnish (optional)


  • In a large saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, bell pepper, and jalapeño for 5 minutes, or until the onion is soft and the bell pepper and jalapeño are tender-crisp. Stir in the cumin and garlic. Cook for 1 minute.

  • Stir in the broth. Increase the heat to high and bring to a rapid simmer. Stir in the chicken. Cook for 5 minutes, or until no longer pink in the center. Stir in the beans, corn, tomato, and chopped cilantro. Cook, covered, over medium heat for 10 minutes.

  • Garnish with the remaining sprigs of cilantro. Serve immediately.

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