Detox Southwest Chicken Soup
A hearty, veggie-packed, protein-rich soup that’s naturally gluten-free and low in carbs. While the term “detox” is commonly used in recipe names, it’s worth noting that your liver and kidneys naturally detoxify your body. This soup supports overall health by providing lean protein, fiber, and plenty of vegetables.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 (4.5 oz) cans diced green chiles
- 1 (14.5 oz) can fire-roasted crushed tomatoes
- 3 quarts (12 cups) low-sodium chicken broth
- 2½ cups carrots, sliced
- 4 cups cabbage, chopped
- 3 cups broccoli florets
- 1 tbsp ground cumin
- 1 tsp crushed red pepper flakes (adjust to taste)
- ½ tsp ground turmeric
- Salt and freshly ground black pepper, to taste
For serving
- 2 ripe avocados, diced
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Sauté the onion for 4–5 minutes until softened.
- Add garlic and cook for 30 seconds.
- Stir in the green chiles, tomatoes, chicken broth, cumin, turmeric, red pepper flakes, carrots, and chicken breasts.
- Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken and shred it with two forks.
- Add the cabbage and broccoli to the soup and simmer another 8–10 minutes until tender-crisp.
- Return the shredded chicken to the pot and season with salt and pepper.
- Serve hot topped with diced avocado, fresh cilantro, and a squeeze of lime juice.
Recipe Tips
- For extra protein, stir in a can of drained black beans (not low-carb).
- Add diced zucchini or spinach during the last few minutes of cooking.
- For a milder soup, reduce or omit the crushed red pepper.
- This soup freezes well for up to 3 months (freeze before adding avocado).
Approximate Nutrition (per serving, 1 of 8)
- Calories: 250–260
- Protein: 21 g
- Carbohydrates: 17 g
- Fat: 12 g
- Fiber: 6 g
This flavorful soup is ideal for meal prep, stays fresh in the refrigerator for up to 4 days, and tastes even better the next day.