Southwest Chicken Soup (Detox)
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There’s something incredibly comforting about a warm bowl of soup that not only nourishes your body but also excites your taste buds. This Southwest Chicken Soup (Detox) is exactly that — a vibrant, wholesome, and hearty meal that feels like a cozy hug on a chilly day, yet it’s packed with nutrients to help you feel your best. With bold southwestern flavors, fresh vegetables, and tender chicken, it’s a perfect recipe to reset and recharge your system without sacrificing taste.
Whether you’re easing into a new healthy routine or simply craving something delicious and detoxifying, this soup will quickly become your go-to. It’s easy to make, uses pantry staples with a few fresh additions, and can be enjoyed any time of year. Let’s dive into why this recipe is a keeper and how to bring it all together in your kitchen!
Why This Recipe is a Keeper
This Southwest Chicken Soup stands out because it strikes the perfect balance between bold flavors and nourishing ingredients. The combination of fire-roasted crushed tomatoes and Old El Paso chopped green chiles gives it a smoky, slightly spicy kick that wakes up your palate. The addition of turmeric and ground cumin lends a warm, earthy depth, making it truly comforting.
Beyond flavor, this soup is a powerhouse of nutrition: lean chicken breasts provide protein, while the generous amounts of cabbage, broccoli, and carrots deliver fiber, vitamins, and antioxidants. Plus, the diced avocado topping adds a creamy, healthy fat that rounds out each spoonful beautifully. If you’re looking for a detox-friendly meal that doesn’t feel like a diet sacrifice, this soup hits all the right notes. It’s a recipe that’s easy to customize, freezes well, and pairs perfectly with a simple side salad or crusty bread.
What to Buy
- 1 1/2 pounds boneless skinless chicken breasts – lean and juicy protein base
- 1 large onion, peeled and chopped – for aromatic depth
- 4 cloves garlic, minced – a punch of flavor and health benefits
- 1 tablespoon olive oil – for sautéing and richness
- 3 cans Old El Paso Chopped Green Chiles (4.5-ounce cans) – adds smoky heat and authenticity
- 14.5 ounces fire roasted crushed tomatoes – smoky and slightly sweet base
- 3 quarts chicken stock – the flavorful liquid foundation
- 1 tablespoon ground cumin – warm and earthy spice
- 1 teaspoon crushed red pepper – for a gentle spicy kick
- 1/2 teaspoon turmeric – adds color and anti-inflammatory benefits
- 2 1/2 cups sliced carrots – sweet and crunchy
- 4 cups chopped cabbage – hearty and fiber-rich
- 3 cups small broccoli florets – a nutrient-packed green
- 2 avocados, peeled and diced – creamy and full of healthy fats
- Salt and pepper – to taste
Equipment Breakdown
- Large stockpot or Dutch oven: Essential for making this hearty soup and allowing flavors to meld.
- Sharp chef’s knife: For chopping vegetables and slicing chicken breasts evenly.
- Cutting board: A sturdy surface for all your chopping needs.
- Wooden spoon or heat-safe spatula: To sauté the aromatics and stir the soup.
- Measuring spoons and cups: For accurate seasoning and portioning of ingredients.
- Ladle: To serve the soup with ease and elegance.
- Bowl and spoon: To enjoy your delicious creation!
Southwest Chicken Soup (Detox) — Do This Next
Step 1: Prepare Your Ingredients
Start by chopping the onion, slicing the carrots, chopping the cabbage, and breaking the broccoli into small florets. Mince the garlic and dice the avocados last to keep them fresh. Set everything aside.
Step 2: Sauté Aromatics
Heat the olive oil in your large stockpot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Add Spices and Chicken
Sprinkle in the ground cumin, crushed red pepper, and turmeric. Stir well to coat the onions and garlic. Add the chicken breasts whole to the pot, allowing them to brown slightly on the outside, about 3-4 minutes per side.
Step 4: Build the Soup Base
Pour in the fire roasted crushed tomatoes, chopped green chiles, and chicken stock. Stir everything together, bringing the soup to a boil. Reduce heat to a simmer and cover the pot.
Step 5: Cook Chicken and Vegetables
Simmer the soup for about 20 minutes or until the chicken is cooked through. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
Step 6: Add Vegetables
Add the sliced carrots, chopped cabbage, and broccoli florets. Continue simmering for another 10-15 minutes until the vegetables are tender but still vibrant.
Step 7: Season and Serve
Taste the soup and season with salt and pepper to your liking. Ladle into bowls and top with diced avocado for a creamy finish. Enjoy your nourishing bowl of Southwest Chicken Soup!
Variations by Season
- Spring: Add fresh corn kernels and chopped green beans for a bright, crisp bite.
- Summer: Stir in fresh diced tomatoes and cilantro right before serving for extra freshness.
- Fall: Swap out broccoli for roasted butternut squash and add a pinch of smoked paprika for warmth.
- Winter: Include hearty black beans and a squeeze of lime juice to boost the southwestern vibe.
Flavor Logic
The magic of this soup lies in its balance of smoky, spicy, and earthy flavors. The Old El Paso chopped green chiles bring a mild heat and smoky complexity that complements the fire-roasted tomatoes perfectly. Turmeric and cumin add an aromatic earthiness, while the crushed red pepper gives just enough warmth without overpowering.
The fresh vegetables — cabbage, broccoli, and carrots — provide subtle sweetness and crunch, which pairs beautifully with the tender chicken. Topping the soup with creamy avocado adds a cool, rich contrast that enhances the overall mouthfeel. Each ingredient is thoughtfully chosen to support a detoxifying, nutrient-dense meal that feels indulgent and satisfying.
How to Store & Reheat
This soup keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve freshness. When reheating, warm it gently on the stove over medium-low heat, stirring occasionally until heated through.
If you want to freeze it, allow the soup to cool completely, then transfer to freezer-safe containers or bags. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating. For best texture, add diced avocado fresh when serving rather than freezing it with the soup.
Reader Q&A
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will add a bit more richness and stay juicy during cooking. Just adjust the cooking time slightly if needed, as thighs often cook a bit faster than breasts.
Is there a slow cooker version of this soup?
Yes! You can easily adapt this recipe for a slow cooker. Sear the onions and garlic first, then add all ingredients except the avocado to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Add avocado just before serving. For more slow cooker inspiration, you might enjoy Slow Cooker Chicken And Dumplings.
Can I make this soup with leftover chicken?
Definitely! If you have cooked chicken on hand, add it in the last 10 minutes of cooking to warm it through without drying it out. This is a great way to use up leftovers and make a quick meal.
What can I serve with this soup for a full meal?
This soup is hearty on its own, but pairing it with a side like a crisp salad or warm bread is always a treat. If you love chicken soups, you might also enjoy recipes like Chicken And Rice Soup or One Pot Chicken And Rice for a change of pace.
Desserts to Finish
- Healthy Mango Chia Pudding – light, sweet, and packed with omega-3s
- Avocado Chocolate Mousse – creamy and decadent without guilt
- Cinnamon Baked Apples – warm and comforting fall favorite
- Lemon Berry Sorbet – refreshing and bright palate cleanser
See You at the Table
There’s something so joyful about gathering around a bowl of soup that’s bursting with flavor and goodness. This Southwest Chicken Soup (Detox) is more than just a recipe — it’s a way to nourish your body and soul, no matter the season. Whether you’re meal prepping for the week or serving it up fresh for family and friends, it’s a dish that invites comfort and wellness in every bite.
I hope this recipe inspires you to enjoy wholesome, vibrant meals that feel as good as they taste. Don’t forget to customize it with your favorite seasonal veggies or spice adjustments to make it your own. Here’s to many cozy, healthy bowls ahead!
Thank you for spending time here with me. Happy cooking, and see you soon for more delicious inspiration!
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Southwest Chicken Soup (Detox)
Ingredients
Equipment
Method
- Prepare Your Ingredients: Chop the onion, slice the carrots, chop the cabbage, break broccoli into small florets, mince the garlic, and dice the avocados last to keep them fresh. Set aside.
- Sauté Aromatics: Heat olive oil in a large stockpot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Add Spices and Chicken: Sprinkle ground cumin, crushed red pepper, and turmeric over the onions and garlic. Stir well to coat. Add chicken breasts whole, browning slightly on each side, about 3-4 minutes per side.
- Build the Soup Base: Pour in fire roasted crushed tomatoes, chopped green chiles, and chicken stock. Stir and bring to a boil. Reduce heat to simmer and cover the pot.
- Cook Chicken and Vegetables: Simmer soup for about 20 minutes until chicken is cooked through. Remove chicken breasts and shred with two forks. Return shredded chicken to pot.
- Add Vegetables: Add sliced carrots, chopped cabbage, and broccoli florets. Simmer another 10-15 minutes until vegetables are tender but vibrant.
- Season and Serve: Taste and season soup with salt and pepper as desired. Ladle into bowls and top with diced avocado. Enjoy your nourishing Southwest Chicken Soup!
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze cooled soup in freezer-safe containers for up to 3 months; add avocado fresh when serving.
- Swap vegetables seasonally for variety, such as corn in spring or butternut squash in fall.
