High Protein Chicken Burrito Soup
High Protein Chicken Burrito Soup is a hearty Mexican-inspired dinner with 35 grams of protein per serving. Make it for family meals or weekly meal prep.
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Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 3 cloves garlic minced
- 1 pound boneless skinless chicken breasts cut into bite-size pieces
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups low-sodium chicken broth
- 1 can (15-ounce) black beans drained and rinsed
- 1 can (15-ounce) pinto beans drained and rinsed
- 1 can (14.5-ounce) fire-roasted diced tomatoes
- 1 cup frozen corn
- ½ cup uncooked long-grain white rice
- 1 can (4-ounce) diced green chiles
- ½ cup salsa
- 1 tablespoon fresh lime juice
- ½ cup plain nonfat greek yogurt
- ½ cup shredded reduced-fat Mexican cheese blend
- ¼ cup chopped fresh cilantro
Instructions
- Heat the olive oil in a large Dutch oven over medium heat.
- Add the onion, red bell pepper, and green bell pepper. Cook for 5 minutes, stirring occasionally.
- Add the garlic. Cook for 30 seconds.
- Add the chicken, chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is lightly browned.
- Add the chicken broth, black beans, pinto beans, diced tomatoes, corn, rice, green chiles, and salsa. Stir well.
- Bring the soup to a boil. Reduce the heat to low. Cover the Dutch oven.
- Simmer for 20 to 25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
- Remove the Dutch oven from the heat.
- Stir in the lime juice.
- Place the Greek yogurt in a small bowl.
- Slowly stir about ½ cup of the hot soup into the yogurt until smooth and warm.
- Stir the yogurt mixture into the soup.
- Add the shredded cheese. Stir until the cheese melts. Stir in the cilantro.
Notes
Tips and Tricks
Cut the chicken evenly - Keep the chicken pieces close to the same size so they finish cooking at the same time. Check the rice before serving - Rice brands can vary slightly in cooking time. Let the soup simmer a few minutes longer if the rice is still firm. Adjust the thickness - The rice continues to absorb broth as the soup sits. Stir in a small amount of chicken broth if the soup becomes thicker than you prefer. Keep the yogurt smooth - Use room-temperature Greek yogurt to reduce the chance of curdling when it meets the hot soup.Storing and Reheating
Refrigerate - Cool the soup and store it in an airtight container in the refrigerator for up to 4 days. Freeze - Freeze cooled soup in an airtight freezer-safe container for up to 3 months. Leave room at the top for expansion. Thaw - Place frozen soup in the refrigerator overnight before reheating. Reheat on Stovetop - Place the soup in a saucepan and warm over medium-low heat, stirring occasionally. Add chicken broth as needed to loosen the soup. Reheat in Microwave - Place one serving in a microwave-safe bowl. Cover loosely and heat in short intervals, stirring between each one, until hot.Nutrition
Calories: 432kcalCarbohydrates: 57gProtein: 35gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 55mgSodium: 1140mgPotassium: 1290mgFiber: 12gSugar: 8gVitamin A: 1651IUVitamin C: 57mgCalcium: 268mgIron: 5mg
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