Go Back
Homemade Southwest Chicken Soup (Detox) photo

Southwest Chicken Soup (Detox)

This Southwest Chicken Soup is a cozy, detoxifying delight! Packed with vibrant veggies and lean protein, it's perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 1 large onion peeled and chopped
  • 4 cloves garlic minced
  • 1 tablespoon olive oil
  • 3 cans Old El Paso Chopped Green Chiles (4.5-ounce cans)
  • 14.5 ounces fire roasted crushed tomatoes
  • 3 quarts chicken stock
  • 1 tablespoon ground cumin
  • 1 teaspoon crushed red pepper
  • 0.5 teaspoon turmeric
  • 2.5 cups sliced carrots
  • 4 cups chopped cabbage
  • 3 cups small broccoli florets
  • 2 avocados peeled and diced
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Knife and cutting board
  • Measuring spoons and cups
  • Wooden spoon

Method
 

Directions
  1. Start by gathering all your ingredients. Chop the onion, mince the garlic, slice the carrots, and chop the cabbage into bite-sized pieces. Dice the avocados and set them aside for topping the soup later.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Stir in the minced garlic and sauté for another minute until fragrant.
  3. Add the boneless skinless chicken breasts to the pot. Pour in the chicken stock, ensuring the chicken is fully submerged. Bring the mixture to a gentle simmer, cover the pot, and cook for about 15-20 minutes or until the chicken is cooked through.
  4. Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. In the same pot, add the fire roasted crushed tomatoes, chopped green chiles, sliced carrots, chopped cabbage, small broccoli florets, ground cumin, crushed red pepper, and turmeric. Stir everything together well.
  5. While the vegetables are cooking, shred the chicken using two forks. Return the shredded chicken back into the pot and mix well. Let the soup simmer for an additional 10-15 minutes, allowing the flavors to meld and the vegetables to soften.
  6. Taste the soup and season with salt and pepper as needed. Ladle the warm soup into bowls and top with diced avocado for a creamy finish. Enjoy your Southwest Chicken Soup (Detox) warm and comforting!

Notes

  • This soup is perfect for meal prep and can be stored in the refrigerator for up to 4 days.
  • Freeze portions in airtight containers for up to 3 months.
  • Feel free to customize with your favorite vegetables.