Detox Southwest Chicken Soup

As seen in: Evening Meals That Deliver Results

This hearty Southwest Chicken Detox Soup combines tender shredded chicken, green chiles, and fire-roasted tomatoes with fresh vegetables like carrots, cabbage, and broccoli. Seasoned with cumin, turmeric, and a hint of heat from crushed red pepper, it's both nourishing and flavorful. The soup comes together in under an hour, simmering until the vegetables are tender and flavors meld. Each bowl is topped with creamy diced avocado for a satisfying finish. Perfect for health-conscious meals, this gluten-free, low-carb option delivers protein and vegetable goodness in every spoonful.

Sarah Crisp
Contributed By Sarah Crisp
Last modified on Wed, 30 Apr 2025 23:14:42 GMT
A bowl of chicken soup with broccoli and carrots. Save This
A bowl of chicken soup with broccoli and carrots. | cookrisp.com

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.
A bowl of chicken soup with broccoli and carrots. Save This
A bowl of chicken soup with broccoli and carrots. | cookrisp.com

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.

Southwest Chicken Detox Soup

Low-carb, gluten-free southwestern soup with green chiles, fire-roasted tomatoes, fresh vegetables and tender shredded chicken.

Preparation Time
20 Minutes Required
Cooking Duration
30 Minutes Required
Overall Time
50 Minutes Required
Contributed By: Sarah Crisp

Recipe Type: Dinner Victories

Skill Level: Moderate

Cuisine Type: Mexican

Serving Size: 8 Number of Servings

Dietary Preferences: Low in Carbs, Free of Gluten, Lactose-Free

What You’ll Need

→ Main Ingredients

01 1 1/2 pounds boneless skinless chicken breasts
02 1 large onion, peeled and chopped
03 4 cloves garlic, minced
04 1 tablespoon olive oil
05 3 cans (4.5 ounces each) Old El Paso Chopped Green Chiles
06 14.5 ounces fire-roasted crushed tomatoes
07 3 quarts chicken stock
08 1 tablespoon ground cumin
09 1 teaspoon crushed red pepper
10 1/2 teaspoon turmeric
11 2 1/2 cups sliced carrots
12 4 cups chopped cabbage
13 3 cups small broccoli florets
14 2 avocados, peeled and diced
15 Salt and pepper, to taste

Steps to Follow

Step 01

Set a large 6-8 quart pot over medium heat. Add olive oil, chopped onions, and minced garlic. Sauté for 5-6 minutes to soften.

Step 02

Add whole raw chicken breasts, green chiles, crushed tomatoes, chicken stock, ground cumin, crushed red pepper, turmeric, carrots, and 1 1/2 teaspoons of sea salt. Bring to a boil, reduce heat, and simmer for 20+ minutes until the chicken breasts are cooked through.

Step 03

Remove the cooked chicken from the pot and set it on a cutting board to cool. Add chopped cabbage and broccoli to the pot while the chicken cools. Simmer until the broccoli is softened.

Step 04

Shred the cooled chicken breasts with two forks and stir the shredded chicken back into the soup. Once the broccoli is tender, taste and adjust with additional salt and pepper if needed.

Step 05

Serve the soup warm and garnish with diced avocado on top.

Additional Notes

  1. If the soup base reduces too much, add 2-3 cups of water to the broth and adjust seasonings before serving.

Tools to Have

  • Large 6-8 quart pot
  • Cutting board
  • Tongs
  • Forks

Nutrition Info (Per Serving)

These figures are estimates and shouldn’t replace professional health advice.
  • Calories Per Serving: 252
  • Fat Content: 12 grams
  • Carbohydrates: 17 grams
  • Protein Amount: 21 grams