Low-Cal Spicy Mexican Chicken Soup

What you’ll need:

  • Chicken breast (you can buy bulk in your local grocer’s freezer section!)
  • 1 Onion
  • 5 cloves of garlic, or 2-3 tablespoons ground garlic paste
  • 1 small can green chile (usually only about 50 cents!)
  • 2 cans diced tomato
  • Chipotle pepper hot sauce (optional)
  • ancho, red, crushed red, or any combination of “hot pepper” spice you prefer.
  • Salt and pepper to taste
  • Lime juice and cilantro for garnish 

Note: For a quick meal using leftover chicken, use chicken broth as base instead and simply shred cold chicken into the soup. Never waste when you can create!


  1. Combine onion (chopped), garlic, and green chili with a little bit of oil to saute. Add hot sauce and pepper spice to your liking.
  2. Add tomatoes, salt, pepper and stir until coated with spices and continue to saute.
  3. Add two chicken breasts (raw, they will cook in the soup and lend their flavor building the “broth” without added calories.)
  4. Fill pot with water, usually about a quart. I used a beer stein to measure. :p
  5. Bring to a boil until chicken is cooked. Remove breasts shred and add back to soup.

I like lots of lime and course chopped cilantro, and if I make a particularly spicy batch a dollop of plain non-fat greek yogurt is a nice, cool complement. 

This is a very basic soup but you can add anything you like to this recipe. Roasted red peppers, jalepenos, or fresh chiles would be great added to soup.