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Homemade Southwest Chicken Soup (Detox) image

Southwest Chicken Soup (Detox)

This Southwest Chicken Soup (Detox) is a vibrant, hearty, and nourishing bowl packed with bold southwestern flavors and fresh veggies.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Southwestern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts lean and juicy protein base
  • 1 large onion peeled and chopped
  • 4 cloves garlic minced
  • 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 carrots sliced, sweet and crunchy
  • 4 cups cabbage chopped, hearty and fiber-rich
  • 3 cups broccoli florets small, nutrient-packed green
  • 2 avocados peeled and diced, creamy and full of healthy fats
  • salt and pepper to taste

Equipment

  • Large Stockpot or Dutch Oven
  • Sharp chef’s knife
  • Cutting board
  • Wooden spoon or heat-safe spatula
  • Measuring spoons and cups
  • Ladle
  • Bowl and spoon

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add Vegetables: Add sliced carrots, chopped cabbage, and broccoli florets. Simmer another 10-15 minutes until vegetables are tender but vibrant.
  7. 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.