Prep time: 20 mins | Cook time: 30 mins | Total time: 50 mins | Servings: 8
Are you planning on taking the route to healthy you? If you are starting a diet, then this Detox Southwest Chicken Soup will kick it start for you. It is clean, healthy, and delicious!
Reset your body and shove the unhealthy. I know that this is not easy as it seems, but there are tons of meals you can make that will fit your diet. Boost your metabolism and flush the toxins from your body with this amazing Detox Southwest Chicken Soup!
Ingredients
1 tbsp olive oil
4 cloves garlic, minced
1 1/2 lbs boneless skinless chicken breasts
1 large onion, peeled and chopped
14.5 oz. “fire-roasted” crushed tomatoes
3 cans Old El Paso Chopped Green Chiles (4.5 oz. cans)
1/2 tsp turmeric
2 1/2 c. sliced carrots
3 c. small broccoli florets
4 c. chopped cabbage
2 avocados, peeled and diced
Salt and pepper
3 qt chicken stock
1 tbsp ground cumin
1 tsp crushed red pepper
How to make Detox Southwest Chicken Soup
Step 1: Drizzle olive oil in a hot 6 to 8-quart pot over medium heat. Add the chopped onion and garlic, then saute for about 5 to 6 minutes. Next, add the whole raw chicken breasts along with the Old El Paso Chopped Green Chiles, crushed tomatoes, chicken broth, all the spices, carrots, and half tsp sea salt.
Step 2: Bring everything to a boil, then decrease the heat. Simmer for about 20 minutes or so until the chicken breasts are completely cooked. Using tongs, transfer the chicken to a cutting board to cool.
Step 3: To the pot, add the chopped cabbage and broccoli. Simmer further until the broccoli has softened.
Step 4: In the meantime, shred the chicken breasts using two forks, then return to the soup and stir. Adjust the salt and pepper according to taste.
Step 5: Remove from the heat when done and serve the chicken soup with diced avocado on top. Enjoy!
Nutrition Facts:
Serving: 1.5cups, calories: 252kcal, carbohydrates: 17g, protein: 21g, fat: 12g, saturated fat: 2g, cholesterol: 54mg, sodium: 315mg, potassium: 980mg, fiber: 7g, sugar: 5g, vitamin a: 7395iu, vitamin c: 44mg, calcium: 81mg, iron: 3mg
Ingredients
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 1/2 lbs boneless skinless chicken breasts
- 1 large onion, peeled and chopped
- 14.5 oz. "fire-roasted" crushed tomatoes
- 3 cans Old El Paso Chopped Green Chiles (4.5 oz. cans)
- 1/2 tsp turmeric
- 2 1/2 c. sliced carrots
- 3 c. small broccoli florets
- 4 c. chopped cabbage
- 2 avocados, peeled and diced
- Salt and pepper
- 3 qt chicken stock
- 1 tbsp ground cumin
- 1 tsp crushed red pepper
Instructions
Step 1: Drizzle olive oil in a hot 6 to 8-quart pot over medium heat. Add the chopped onion and garlic, then saute for about 5 to 6 minutes. Next, add the whole raw chicken breasts along with the Old El Paso Chopped Green Chiles, crushed tomatoes, chicken broth, all the spices, carrots, and half tsp sea salt.
Step 2: Bring everything to a boil, then decrease the heat. Simmer for about 20 minutes or so until the chicken breasts are completely cooked. Using tongs, transfer the chicken to a cutting board to cool.
Step 3: To the pot, add the chopped cabbage and broccoli. Simmer further until the broccoli has softened.
Step 4: In the meantime, shred the chicken breasts using two forks, then return to the soup and stir. Adjust the salt and pepper according to taste.
Step 5: Remove from the heat when done and serve the chicken soup with diced avocado on top. Enjoy!
