
This hearty Southwest Chicken Detox Soup has been my secret weapon for nourishing meals that satisfy without weighing you down. Packed with lean protein, vegetables, and bold flavors, it's the perfect reset meal that doesn't sacrifice taste.
I first created this recipe during a post-holiday reset and my family actually requested it three times that same month. Even my vegetable-skeptical nephew asked for seconds, which is my definition of a winning healthy recipe.
Ingredients
- Boneless skinless chicken breasts: the lean protein base that keeps you satisfied
- Large onion: creates the aromatic foundation for the broth
- Garlic cloves: adds immunity-boosting flavor
- Olive oil: just enough healthy fat to sauté the aromatics
- Canned green chiles: provides authentic southwest flavor without much heat
- Fire-roasted crushed tomatoes: deeper flavor than regular tomatoes
- Chicken stock: the backbone of any good soup
- Ground cumin: earthy warmth that defines southwest cuisine
- Crushed red pepper: adjustable heat that wakes up your taste buds
- Turmeric: adds color and anti-inflammatory benefits
- Sliced carrots: natural sweetness and beautiful color
- Chopped cabbage: adds volume and detoxifying properties
- Broccoli florets: nutrient-packed and perfect texture
- Avocados: creamy finishing touch that makes the soup more satisfying
- Salt and pepper: essential seasonings that bring everything together
Step-by-Step Instructions
- Build the Flavor Base:
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing for a full 5-6 minutes until translucent and fragrant. This patience at the beginning builds the foundational flavor of your soup.
- Create the Broth:
- Add whole chicken breasts, green chiles, tomatoes, broth, all spices, carrots and salt. Bring to a complete boil before reducing to a simmer. Let this mixture cook for at least 20 minutes until chicken is fully cooked through. The chicken will absorb the southwestern flavors as it cooks.
- Prepare the Chicken:
- Remove the cooked chicken breasts and let them cool slightly on a cutting board. Using two forks, shred the chicken into bite-sized pieces. This creates the perfect texture for soup that gives you meat in every spoonful.
- Add the Green Vegetables:
- While the chicken cools, add cabbage and broccoli to the simmering broth. These vegetables need less cooking time to maintain their nutrients and slight crunch. Return the shredded chicken to the pot.
- Final Seasoning and Serving:
- Once broccoli reaches your desired tenderness, taste the soup and adjust salt and pepper. Ladle into bowls and top generously with diced avocado. The hot soup will slightly warm the avocado, creating a creamy element in each bite.

The green chiles are my secret ingredient here. I used to make this with just one can, but after visiting New Mexico and experiencing authentic southwest cooking, I tripled the amount for that perfect depth of flavor without overwhelming heat.
Storing and Reheating
This soup actually improves with time as the flavors continue to meld in the refrigerator. Store in airtight containers for up to 5 days. When reheating, do so gently on the stovetop or microwave just until hot. The broccoli can become overly soft if boiled during reheating. Add fresh avocado only when serving, never before storing.
Adaptable Ingredients
The beauty of this soup lies in its flexibility. No broccoli? Substitute cauliflower or zucchini. Cabbage can be swapped for kale or spinach, though add leafy greens in the last few minutes of cooking. If chicken isn't your preference, use turkey breast or add a can of rinsed black beans for a vegetarian option. The southwest flavor profile works beautifully with many protein sources.
Serving Suggestions
While delicious on its own, this soup welcomes thoughtful garnishes. Besides avocado, try a sprinkle of fresh cilantro, a squeeze of lime juice, or a few crushed tortilla chips for texture contrast. For family members who need more substance, serve with a side of brown rice or a small quesadilla made with whole grain tortillas.
The Detox Factor
Despite its name, this soup isn't about deprivation. Rather, it's packed with ingredients that naturally support your body's own detoxification systems. The cabbage and broccoli contain compounds that boost liver function, while turmeric has anti-inflammatory properties. Combined with plenty of hydration from the broth, this creates a satisfying meal that helps you feel your best.
Common Queries
- → Can I make this soup in a slow cooker?
Yes, you can adapt this for a slow cooker. Add all ingredients except broccoli, cabbage, and avocado. Cook on low for 6-7 hours, then remove and shred the chicken. Return chicken to the pot, add broccoli and cabbage, and cook for another 30 minutes until vegetables are tender. Top with avocado before serving.
- → How long does this soup keep in the refrigerator?
This soup keeps well in the refrigerator for 4-5 days stored in an airtight container. The flavors often develop further after a day, making it excellent for meal prep. Reheat gently on the stovetop or microwave until hot.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Freeze without the avocado topping in portion-sized containers. Thaw overnight in the refrigerator and reheat gently. Add fresh avocado when serving for best texture and flavor.
- → What can I substitute for cabbage?
Kale, spinach, or bok choy make excellent substitutes for cabbage. Adjust cooking times accordingly – heartier greens like kale need similar cooking time, while spinach should be added in the final few minutes of cooking.
- → Is this soup spicy?
This soup has moderate heat from the green chiles and crushed red pepper. For a milder version, reduce or omit the crushed red pepper and use mild green chiles. For extra spice, add a diced jalapeño or increase the crushed red pepper.
- → What can I serve with this soup?
While this soup is hearty enough to be a complete meal, it pairs nicely with corn tortillas, a side of cilantro lime rice, or a simple green salad. For toppings, try fresh cilantro, lime wedges, or a dollop of Greek yogurt.