Southwest Chicken Detox Soup
Servings Prep Time
8-12bowls 20minutes
Cook Time

Servings Prep Time
8-12bowls 20minutes
Cook Time


  • 1 1/2

    boneless skinless chicken breasts

  • 1

    large onionpeeled and chopped

  • 4

    garlic clovesminced

  • 1tablespoon

    olive oil

  • 3 – 4.5ounce

    cans Old El Paso Chopped Green Chiles

  • 14.5ounce

    can “fire roasted” crushed tomatoes

  • 3quarts

    chicken stock

  • 1tablespoon

    ground cumin

  • 1teaspoon

    crushed red pepper

  • 1/2teaspoons


  • 2 1/2cups

    sliced carrots

  • 4cups

    chopped cabbage

  • 3cups

    small broccoli florets

  • 2

    avocadospeeled and diced

  • Salt and pepper

  1. Set a large sauce pot over medium heat. Add the olive oil, chopped onions, and garlic. Sauté for 5-6 minutes to soften. Then add the chicken breasts, Old El Paso Chopped Green Chiles, crushed tomatoes, chicken broth, all spices, carrots, and 1 1/2 teaspoons sea salt.

  2. Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breasts are cooked through. Then remove the chicken with tongs and set them on a cutting board to cool.

  3. Add the chopped cabbage and broccoli to the pot. Continue to simmer to soften the broccoli. Meanwhile, shred the chicken breasts with two forks, and stir it back into the soup. Once the broccoli is tender, taste, then salt and pepper as needed. Serve warm with a generous amount of diced avocado on top!

Recipe Notes

If the soup base boils down too much, add 2-3 cups of water to the broth. Then taste for seasoning.

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