Detox Southwest Soup

This Detox Southwest Soup is more than a comforting bowl of warmth—it’s a vibrant, nutrient-packed reset for your body and mind. Built on a foundation of lean chicken, anti-inflammatory spices like turmeric and cumin, and a medley of detoxifying vegetables such as broccoli, cabbage, and carrots, this soup delivers both flavor and functional nourishment.

The slow simmer coaxes out bold Southwestern notes from fire-roasted tomatoes and green chiles, while a final topping of creamy avocado provides heart-healthy fats and satisfying richness.

Whether you’re looking to eat clean, recover from indulgence, or simply enjoy a deeply flavorful and wholesome meal, this soup checks every box—comforting, cleansing, and utterly satisfying.

Why People Will Love The Detox Southwest Soup:

Deeply Nourishing and Detoxifying

Packed with anti-inflammatory ingredients like turmeric, garlic, cruciferous vegetables, and lean protein, this soup supports digestion, immunity, and overall body reset—without sacrificing comfort.

Bold, Layered Southwestern Flavor

The use of fire-roasted tomatoes, green chiles, cumin, and red pepper gives the soup a smoky, zesty warmth that excites the palate while staying light and clean.

Wholesome Yet Hearty

With tender shredded chicken, fiber-rich veggies, and a savory broth, it’s a detox soup that actually fills you up—perfect for those who want to eat healthy without feeling deprived.

Perfect for Meal Prep and Reheating

This soup makes a large batch, stores beautifully in the fridge or freezer, and tastes even better the next day—ideal for busy weeks or post-holiday resets.

Naturally Gluten-Free, Low-Carb, and Dairy-Free

It fits a wide range of dietary preferences without needing substitutions. Whether you’re eating clean, keto, or paleo, it delivers comfort and nutrition in every spoonful.

Key Ingredients:

Boneless Skinless Chicken Breasts:

A clean, lean protein source that adds satisfying texture and keeps the soup hearty without excess fat—perfect for those seeking nourishment without heaviness.

Green Chiles & Fire-Roasted Tomatoes:

These pantry staples build bold Southwestern depth, delivering smokiness, mild heat, and a layer of umami that elevates the broth far beyond basic chicken soup.

Garlic, Onion & Olive Oil:

The aromatic foundation that not only builds flavor from the bottom up but also offers immune-supporting and anti-inflammatory properties.

Ground Cumin, Red Pepper, and Turmeric:

This trio of spices brings warmth, complexity, and medicinal benefits—cumin aids digestion, red pepper boosts metabolism, and turmeric offers anti-inflammatory support.

Carrots, Cabbage, and Broccoli:

A trio of detoxifying vegetables rich in fiber, antioxidants, and vitamins. Together, they bulk up the soup while promoting gut health, liver support, and cellular repair.

Avocado:

The final topping of diced avocado adds a creamy, buttery richness—balancing the spice while contributing heart-healthy fats and anti-inflammatory compounds.

Expert Tips for Detox Southwest Soup

Sear the Chicken First for More Flavor (Optional):

While poaching chicken directly in broth keeps things simple, searing the breasts in the pot first until golden before simmering adds a subtle depth and caramelized richness to the soup’s base.

Layer in Vegetables by Cooking Time:

Add carrots early to build sweetness and allow them to soften fully. Cabbage and broccoli should go in later to retain their texture and nutrients. Overcooking cruciferous veggies can dull flavor and reduce nutritional value.

Let Spices Bloom in the Oil First:

For deeper spice flavor, consider sautéing the cumin, turmeric, and red pepper flakes in olive oil for 30 seconds before adding broth. This blooming process releases fat-soluble compounds and enhances aroma.

Use Bone Broth for Extra Healing Benefits:

Swap standard chicken stock with collagen-rich bone broth for improved gut health, joint support, and a deeper, more nourishing mouthfeel.

Add Avocado at the Very End—Not Earlier:

To preserve its texture and nutrients, always add avocado just before serving. Heat can cause it to break down, discolor, and lose some of its healthy fats and bright flavor.

Shred Chicken for Better Distribution:

Shredded chicken integrates better with the vegetables, ensuring every spoonful is balanced with flavor, texture, and protein—plus, it’s easier to eat than chopped chunks.

Don’t Skip the Final Taste Test:

The broth’s flavor will concentrate as it simmers. Before serving, always taste and adjust with salt, pepper, or a splash of lemon juice to brighten the soup and bring out its full flavor profile.

Detox Southwest Soup

Ingredients

1 1/2 pounds boneless skinless chicken breasts

1 large onion, peeled and chopped

4 cloves garlic, minced

1 tablespoon olive oil

3 cans Old El Paso Chopped Green Chiles (4.5-ounce cans)

14.5 ounces “fire roasted” crushed tomatoes

3 quarts chicken stock

1 tablespoon ground cumin

1 teaspoon crushed red pepper

1/2 teaspoons turmeric

2 1/2 cups sliced carrots

4 cups chopped cabbage

3 cups small broccoli florets

2 avocados, peeled and diced

Salt and pepper

Instructions

Sauté the Aromatics:

In a large 6–8 quart pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic. Cook for 5–6 minutes, stirring occasionally, until the onions are softened and fragrant.

Build the Soup Base:

Add the whole chicken breasts, green chiles, fire-roasted crushed tomatoes, chicken stock, ground cumin, red pepper flakes, turmeric, sliced carrots, and 1½ teaspoons of sea salt to the pot. Stir well to combine.

Simmer the Soup:

Bring the soup to a gentle boil, then reduce the heat and simmer for 20–25 minutes, or until the chicken breasts are fully cooked through.

Shred the Chicken:

Remove the cooked chicken breasts and place them on a cutting board. Let cool slightly, then shred using two forks.

Add the Vegetables:

Stir the chopped cabbage and broccoli florets into the simmering soup. Cook for an additional 8–10 minutes, or until the broccoli is tender but still bright.

Finish the Soup:

Return the shredded chicken to the pot. Stir everything together and taste for seasoning—adjust with salt and pepper as needed.

Rigatoni with Pecorino Cheese Sauce

Cinnabon Cinnamon Roll Cake

One Pot Broccoli Cheese Orzo

Serve:

Ladle the hot soup into bowls and top each serving with a generous portion of diced avocado for creaminess and healthy fats. Enjoy warm.

Important Notes for Detox Southwest Soup

Don’t Overcook the Greens:

Cruciferous vegetables like broccoli and cabbage are rich in antioxidants and detoxifying compounds, but they’re also delicate. Add them in the final 10 minutes to retain their bright color, tender-crisp texture, and nutritional value.

Simmer Gently to Preserve Clarity and Nutrients:

Once the soup reaches a boil, immediately lower the heat to a gentle simmer. Boiling aggressively can cloud the broth, break down vegetables too quickly, and diminish the delicate flavors of the spices.

Let the Chicken Rest Before Shredding:

Once removed from the soup, give the chicken 5–7 minutes to rest before shredding. This keeps the juices inside the meat and ensures it stays moist when stirred back into the broth.

Turmeric Can Stain – Stir Mindfully:

Turmeric is an excellent anti-inflammatory ingredient, but it can stain countertops, utensils, and hands. Use darker or stainless steel tools for stirring and avoid white plastic spatulas or bowls when working with turmeric-rich soup.

Balance Heat and Acid for Depth:

The chiles and crushed red pepper add heat, but if the flavor feels flat, a splash of fresh lime or lemon juice at the end can brighten the entire dish. Acid balances richness and awakens the spices.

Soups Like This Improve Overnight:

While delicious the same day, this soup develops even deeper flavor after resting overnight in the fridge. The spices meld, the chicken soaks in flavor, and the broth becomes more unified—ideal for make-ahead meals.

Watch the Broth Level:

If the broth reduces too much during simmering, add 2–3 cups of warm water or additional stock to restore balance. Always adjust seasoning afterward, especially salt, to maintain flavor concentration.

How to Enjoy Detox Southwest Soup After Cooking

Serve It Hot and Fresh

This soup is best enjoyed steaming hot to amplify its comforting warmth and spicy, Southwestern aroma. Reheat gently on the stovetop if needed—avoid boiling once the vegetables are fully cooked to preserve their texture and nutrients.

Top It with Fresh Avocado at the Last Minute

Right before serving, add a generous scoop of diced avocado. This adds:

Creamy contrast to the spicy broth
Healthy fats to help absorb fat-soluble nutrients
Cooling balance to the heat of chiles and spices

Avoid adding avocado too early—it can become mushy and lose its vibrant color.

Brighten with a Squeeze of Lime

A final squeeze of fresh lime juice just before eating wakes up all the flavors, enhances the warmth of cumin and chili, and adds a refreshing note that complements the avocado and vegetables.

Pair with Light, Complementary Sides

For a heartier meal without heaviness, serve it with:

A simple mixed greens salad with lemon vinaigrette
A side of quinoa, farro, or brown rice for added fiber
Warmed whole grain tortillas or a slice of crusty sourdough

These pairings keep the meal balanced, nourishing, and satisfying.

Refrigerate or Freeze for Meal Prep

Let leftovers cool completely and store in:

Airtight containers in the fridge for up to 4 days
Freezer-safe containers for up to 3 months

Tip: Freeze in single-serving portions so you can defrost only what you need. Always reheat gently to maintain the integrity of the vegetables.

Repurpose Leftovers Creatively

Don’t let it go to waste—revive your soup by:

Serving it over brown rice or quinoa for a stew-like bowl
Using it as a base for a Southwest-style grain bowl with added beans, corn, or greens
Turning it into a creamy soup by blending a portion with avocado or Greek yogurt and heating gently

Enjoy the Feel-Good Benefits

Sip slowly and mindfully—it’s not just food, it’s nourishment. With every bite, you’re fueling your body with lean protein, fiber-rich vegetables, anti-inflammatory spices, and hydrating broth.

Nutrition Information

Per 1 serving (approximately 2 cups) of Detox Southwest Soup, assuming the recipe yields about 10 servings:

Notes:

Calculated using boneless skinless chicken breast, chicken stock, and 1 avocado per 5 servings.

Sodium may vary significantly depending on the salt content of your broth and canned tomatoes.

You can reduce sodium by using low-sodium broth and rinsing canned chiles.

Frequently Asked Questions

Can I make this soup vegetarian or vegan?

Yes! Simply replace the chicken with cooked lentils or chickpeas and use vegetable broth instead of chicken stock. You’ll still get great protein, fiber, and flavor while keeping it 100% plant-based.

Is this soup good for weight loss or a detox diet?

Absolutely. It’s packed with low-calorie, high-fiber vegetables, lean protein, and anti-inflammatory spices like turmeric and cumin. It’s low in carbs, supports digestion, and is filling without being heavy—ideal for light, nourishing meals.

How spicy is this soup, and can I adjust the heat?

The soup has a moderate kick from crushed red pepper and green chiles, but it’s not overly hot. To reduce heat, simply use mild green chiles and skip the red pepper. For extra heat, add jalapeños or a dash of hot sauce.

Can I freeze this soup for later?

Yes, this soup freezes beautifully. Let it cool completely, portion into airtight containers, and freeze for up to 3 months. Just note that the avocado topping should be added fresh after reheating, not frozen.

What can I serve with this soup to make it a full meal?

This soup is quite filling on its own, but you can pair it with:

A side of quinoa, brown rice, or cauliflower rice

A small green salad with citrus vinaigrette

Or serve with whole grain tortillas or crusty bread for a complete, satisfying meal

Should I cut the chicken before cooking it in the soup?

No, it’s best to cook the chicken breasts whole in the soup. This keeps them tender and juicy. Once they’re cooked through, remove and shred them before adding them back—this also helps distribute the meat more evenly in each bowl.

Can I use frozen vegetables instead of fresh?

Yes, frozen broccoli and even frozen sliced carrots work well in this soup. Just add them directly to the simmering broth—they may cook faster than fresh, so monitor closely to avoid over-softening.

When is the best time to add the cabbage and broccoli?

Add the cabbage and broccoli only in the last 8–10 minutes of cooking. Overcooking these can lead to mushy texture and nutrient loss. They should be tender-crisp, not limp.

My soup tastes bland—how do I fix it?

This soup relies heavily on broth and spices for flavor. If it tastes flat, try:

Adding more salt gradually

A squeeze of fresh lime or lemon juice

A pinch more cumin, chili powder, or red pepper flakes
These help brighten and deepen the overall flavor profile.

Can I make this soup in a slow cooker or Instant Pot?

Yes! For a slow cooker, sauté the onions and garlic first, then cook everything (except cabbage/broccoli/avocado) on low for 6–7 hours. Add the veggies in the last 30 minutes.
For an Instant Pot, use the sauté function first, then pressure cook on High for 12 minutes with a quick release. Stir in the broccoli and cabbage and let them sit in the hot broth to cook through.