Skinny Fiesta Chicken Soup

5 from 4 reviews




  1. Preheat oven to 400 degrees
  2. Place chicken breasts on a greased baking sheet and brush 2 teaspoons olive oil on the breasts, set a timer for 20 minutes, and place baking sheet into the oven
  3. Cut the jalapeño in half and remove the insides (specifically the seeds) with a spoon. If you like things with heat, keep a few seeds to add to the soup later
  4. Place the cut side of the jalapeños on a separate greased baking sheet
  5. Cut the bell pepper in half, remove the insides, and place on the baking sheet, cut side down
  6. Add the second baking sheet with the cut vegetables into the oven when there is 8 minutes left on the timer
  7. Pat dry the thawed corn
  8. Once the timer reaches 20 minutes, remove the chicken and veggies from the oven. Set the chicken aside
  9. Add the corn to the jalapeños and pepper baking sheet. Switch the oven to broil (on high)
  10. Place the vegetable baking sheet back into the oven to broil for roughly 5 minutes. Watch closely so the corn doesn’t burn – you want char it slightly
  11. Meanwhile, cut the chicken into bite-sized pieces and place into a medium pot
  12. Cut the avocado in half. Pour the 3 cups chicken broth into a blender and add 1/2 of the avocado, chili powder, paprika, cumin, and salt. Blend until well combined
  13. Once the vegetables are finished broiling, peel the skin off the pepper and jalapeños (optional) and cut into small pieces
  14. Add the broth mixture to the pot of chicken and the vegetables
  15. Heat the soup on medium until warm and ready to serve
  16. Optional: dice the other half of the avocado and use to garnish the soup. Other garnishes can include fresh cilantro and/or tortilla chips