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–+ servings
Southwest Chicken Soup (Detox)

Nourishing Southwest Chicken Soup Detox for a Fresh Start

This Southwest Chicken Soup (Detox) is a delicious, gluten-free, low-carb soup perfect for a healthier reset after indulgent days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Southwest
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Boneless Skinless Chicken Breasts Main protein source; can substitute with tofu or beans for vegetarian option.
  • 1 large Onion Adds sweetness; shallots can be used.
  • 3 cloves Garlic Fresh is best; garlic powder works in a pinch.
  • 2 tablespoons Olive Oil Healthy fat for sautéing; coconut oil is an alternative.
  • 1 can Old El Paso Chopped Green Chiles Provides heat; fresh jalapeños can replace for a spicier kick.
  • 1 can Fire Roasted Crushed Tomatoes Gives acidity and richness; fresh tomatoes can be blended.
  • 4 cups Chicken Stock Enhances flavor; vegetable broth works for vegetarian versions.
  • 1 tablespoon Ground Cumin Essential to southwest flavors; smoked paprika is a tasty alternative.
  • 0.5 teaspoon Crushed Red Pepper Adjust according to heat sensitivity.
  • 1 teaspoon Turmeric Provides anti-inflammatory properties; curry powder can substitute.
  • 2 cups Chopped Cabbage Adds crunch; kale or spinach are great swaps.
  • 1 cup Broccoli Florets Nutrient-rich; cauliflower can substitute.
  • 1 avocado Avocados Provides creaminess as a topping; sour cream or Greek yogurt can be used.
  • Salt & Pepper Essential seasonings; use to taste.
For Garnish
  • Chopped Cilantro Offers freshness; can be omitted.
  • Lime Wedges A squeeze brightens flavors.

Equipment

  • large 6-8 quart pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing for 5-6 minutes until translucent.
  2. Stir in chicken breasts, chopped green chiles, crushed tomatoes, and chicken stock. Add cumin, crushed red pepper, turmeric, and salt. Bring to a boil.
  3. Reduce heat to low, cover the pot, and simmer for at least 20 minutes, ensuring chicken reaches an internal temperature of 165°F.
  4. Remove chicken, shred, and return to the pot, stirring to distribute.
  5. Add chopped cabbage and broccoli, continue to simmer for another 5-10 minutes.
  6. Taste and adjust seasoning with salt and pepper as needed. Serve topped with diced avocado, cilantro, and lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 15IUVitamin C: 60mgCalcium: 6mgIron: 10mg

Notes

This soup can be customized easily. Best when allowed to simmer longer for enhanced flavors.

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