Detox Southwest Chicken Soup
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8
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Calories
252 kcal
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Course
Main Course
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Cuisine
Mexican
Detox Southwest Chicken Soup
Description
The recipe starts by sautéing onion and garlic in olive oil, then adding chicken breasts, chopped green chiles, fire-roasted crushed tomatoes, chicken stock, and spices including cumin, crushed red pepper, and turmeric. Carrots are also included in the simmer, contributing sweetness and body. Once the chicken is cooked, it is shredded and returned to the pot after additional vegetables—cabbage and broccoli—are added and softened.
This process results in a broth that is flavorful and moderately spicy, with tender chicken and cooked vegetables throughout. The final touch of diced avocado served over the top adds a contrasting creaminess and coolness to the warm soup. The soup is designed as a wholesome dish with a Southwestern influence, balancing spice, acidity, and richness.
If the broth thickens too much during simmering, additional water can be added to adjust consistency and seasoning may be modified accordingly.
Ingredients
- 1 1/2 pounds chicken breast boneless skinless
- 1 onion peeled and chopped, large
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 3 cans green chile 4.5-ounce cans, Old El Paso brand, chopped
- 14.5 ounces crushed tomatoes fire roasted
- 3 quarts chicken stock
- 1 tablespoon cumin ground
- 1 teaspoon crushed red pepper
- 1/2 teaspoons Turmeric
- 2 1/2 cups carrot sliced
- 4 cups cabbage chopped
- 3 cups broccoli florets small
- 2 avocado peeled and diced
- salt and pepper
Instructions
- Set a large 6-8 quart pot over medium heat. Add the olive oil, chopped onions, and garlic. Sauté for 5-6 minutes to soften. Then add whole raw chicken breasts, Old El Paso Chopped Green Chiles, crushed tomatoes, chicken broth, all the spices, carrots, and 1 1/2 teaspoons sea salt.
- Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breasts are cooked through. Then remove the chicken with tongs and set them on a cutting board to cool.
- Add the chopped cabbage and broccoli to the pot. Continue to simmer to soften the broccoli. Meanwhile, shred the chicken breasts with two forks, and stir it back into the soup. Once the broccoli is tender, taste, then salt and pepper as needed. Serve warm with a generous amount of diced avocado on top!
Notes
- If the soup thickens excessively during cooking, add 2-3 cups of water to thin the broth, then adjust seasonings to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 252kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 21g | 42% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 54mg | 18% |
| Sodium | 315mg | 13% |
| Potassium | 980mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 7395IU | 148% |
| Vitamin C | 44mg | 49% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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