Warm, nourishing, and loaded with colorful vegetables, this Detox Southwest Chicken Soup is comforting without being heavy. It’s packed with lean protein, fiber-rich veggies, and bold Southwestern spices—making it ideal for clean eating, weight loss, and keto-lean lifestyles (in moderation).
This is the kind of soup readers stay on the page for because it’s filling, flavorful, and perfect for batch cooking.
Why This Soup Is a Favorite
- High in protein and fiber
- Naturally gluten-free
- One-pot, easy cleanup
- Great for meal prep and detox resets
- Bold flavor without added sugar
Ingredients
Soup Base
- 1½ lbs boneless, skinless chicken breasts
- 1 large onion, peeled and chopped
- 4 garlic cloves, minced
- 1 tbsp olive oil
- 3 cans Old El Paso chopped green chiles (4.5 oz each)
- 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
- 1½ tsp sea salt (plus more to taste)
- Black pepper, to taste
For Serving
- 2 avocados, peeled and diced
Tools You’ll Need
- Large 6–8 quart soup pot
- Cutting board
- Sharp knife
- Tongs
- Two forks for shredding
Step-by-Step Instructions
Step 1: Build the Flavor Base
Set a large soup pot over medium heat and add the olive oil.
Once warm, add the chopped onion and minced garlic.
Sauté for 5–6 minutes, stirring occasionally, until the onions are soft and fragrant but not browned.
This step lays the foundation for deep flavor.
Step 2: Add Chicken & Broth
Place the whole raw chicken breasts directly into the pot.
Add:
- Chopped green chiles
- Fire-roasted crushed tomatoes
- Chicken stock
- Ground cumin
- Crushed red pepper
- Turmeric
- Sliced carrots
- 1½ teaspoons sea salt
Stir gently to combine.
Step 3: Simmer
Bring the soup to a gentle boil, then reduce heat to low.
Simmer uncovered for 20–25 minutes, or until the chicken breasts are fully cooked and tender.
Step 4: Shred the Chicken
Using tongs, remove the chicken breasts and place them on a cutting board.
Let cool slightly, then shred using two forks.
Step 5: Add Vegetables
Add the chopped cabbage and broccoli florets to the soup.
Simmer for 5–8 minutes, just until the broccoli becomes tender but still bright green.
Step 6: Finish the Soup
Return the shredded chicken to the pot and stir well.
Taste the soup and adjust seasoning with additional salt and black pepper as needed.
If the broth has reduced too much, add 2–3 cups water to loosen the soup and rebalance flavors.
Step 7: Serve
Ladle the soup into bowls and top generously with fresh diced avocado.
Serve hot and enjoy the nourishing, detox-friendly goodness.
Tips for Best Results
- Don’t overcook broccoli—add it near the end for best texture
- Fire-roasted tomatoes add depth, but regular crushed tomatoes work
- For extra heat, add jalapeño or more red pepper flakes
- Soup thickens slightly as it sits
Storage & Meal Prep
- Refrigerate in airtight containers for 4–5 days
- Freezes well for up to 2 months
- Reheat gently on the stovetop or microwave
Nutrition Information
(Per 1.5 cups)
- Calories: 252 kcal
- Protein: 21 g
- Fat: 12 g
- Total Carbs: 17 g
- Fiber: 7 g
- Net Carbs: 10 g
- Sodium: 315 mg
- Potassium: 980 mg
- Vitamin A: 7395 IU
- Vitamin C: 44 mg
- Calcium: 81 mg
- Iron: 3 mg
Final Thoughts
This Detox Southwest Chicken Soup is comforting, nourishing, and incredibly satisfying—perfect for resetting after heavy meals or sticking to clean, intentional eating. It’s a recipe people save, share, and return to whenever they want something warm and wholesome.
