Southwest Chicken Detox Soup (Printable Version)
# 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:
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.
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.
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.
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.
05 -
Serve the soup warm and garnish with diced avocado on top.
# Additional Notes:
01 -
If the soup base reduces too much, add 2-3 cups of water to the broth and adjust seasonings before serving.