Would you say there are 10,000 different chicken soup recipes out there? Maybe more?  I always thought my mom made the best chicken soup, but little did I know she made the deadliest chicken soup. It tasted great, but it was killing me as a young boy- and now I know to shy away from it because of my experience in creating healthy recipes and living a life of making healthy food choices.

Mom’s soup was made with chicken broth that amounted to nearly 9,000mg of sodium (for an entire pot). My healthy recommendation comes in at about 2,000mg (for the entire pot)!  Keep in mind, that’s just the broth. You can get into serious trouble by adding high-sodium, high-fat ingredients to that broth. Not with my recommendation! Let’s have a look:

Heart Healthy Mexican Chicken Soup:

First, use NO SODIUM chicken broth, mixed with broth that is REDUCED SODIUM- you will never tell the difference, and you are saving thousands of mg of sodium. I work off the 3 to 1 ratio (3 no sodium for 1 reduced sodium). Here’s the remainder of ingredients:

Avocado (3)

Tomato (chopped)

White Onion (sliced)

Fresh Cilantro (chopped)

Chicken Breast (3 small, lean or extra lean)

Chipotle Pepper (canned, use 3-5 per pot of soup)

Cooking Instructions:  Fill the pot with your broth, cooking it at med-low.  Add the tomato, onion, chipotle pepper, chopped cilantro and avocado and allow to cook for 20 minutes. Be sure to use the chipotle sauce as well. Meanwhile, boil the chicken breasts in a different pot – keeping the fat run-off and high-sodium broth clear from your low-sodium masterpiece!  Once they finish boiling, shave the meat and add to your soup. Cook for additional 15 minutes… and get ready for a great soup, very low in sodium and very tasty!