Southwest Chicken Soup (Detox)
This flavorful Southwest Chicken Soup is made with lean chicken, vegetables, green chiles, tomatoes, cumin, turmeric, and a little heat. The original recipe makes 8 servings and takes about 50 minutes total.
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 3 cans (4.5 oz each) chopped green chiles
- 14.5 oz fire-roasted crushed tomatoes
- 3 quarts chicken stock
- 1 tbsp ground cumin
- 1 tsp crushed red pepper
- ½ tsp turmeric
- 2½ cups sliced carrots
- 4 cups chopped cabbage
- 3 cups small broccoli florets
- 2 avocados, peeled and diced
- Salt and black pepper, to taste
Instructions
- Sauté the aromatics: Heat olive oil in a large 6–8-quart pot over medium heat. Add the onion and garlic and sauté for 5–6 minutes, until softened.
- Add the main ingredients: Place the whole chicken breasts into the pot. Add the green chiles, crushed tomatoes, chicken stock, cumin, crushed red pepper, turmeric, carrots, and about 1½ teaspoons sea salt.
- Cook the chicken: Bring the soup to a boil, then reduce the heat and simmer for 20+ minutes, until the chicken is completely cooked.
- Shred the chicken: Remove the chicken breasts and place them on a cutting board to cool slightly. Add the cabbage and broccoli to the soup and continue simmering.
- Return chicken to soup: Shred the chicken using two forks and stir it back into the pot.
- Finish: Continue cooking until the broccoli is tender. Taste and adjust with salt and pepper.
- Serve: Ladle into bowls and top with diced avocado. Fresh cilantro and a squeeze of lime are also suggested as optional toppings.
Tips
- Leftover or rotisserie chicken can be used instead of raw chicken.
- Chicken thighs can be substituted for chicken breasts.
- If the broth reduces too much, add 2–3 cups of water and adjust the seasoning.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition per serving: approximately 252 calories, 21g protein, 17g carbohydrates, 12g fat, and 7g fiber.
