Diabetic High-Protein Tex-Mex Chicken Soup

This hearty Tex-Mex chicken soup combines traditional flavors with a protein boost, making it perfect for those looking for a diabetic-friendly meal. Loaded with tender chicken, black beans, and a medley of spices, it offers a satisfying texture and a kick of flavor while remaining low in carbohydrates and high in protein.

Ingredients:

• 1 pound boneless, skinless chicken breast, diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 4 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the diced chicken breast to the pot and cook until browned on all sides, about 5-7 minutes.
4. Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper. Stir to coat the chicken evenly.
5. Pour in the chicken broth, diced tomatoes with green chilies, and black beans. Bring to a boil, then reduce heat and let simmer for 20 minutes.
6. Stir in the lime juice just before serving.
7. Ladle the soup into bowls and garnish with fresh cilantro.