Southwest Chicken & Vegetable Detox Soup

This soup is good hot OR cold! Enjoy it warm in the winter on a cold night or chilled on a blazing hot summer day.  It'll be a hit either way. It's light, refreshing, won't leave you feeling sluggish, and it is filled with SO many nutrients and colorful vegetables -- your body will love you for eating a few bowls of this. 

Serves about 8-12 bowls

Ingredients:

  • 2 large boneless skinless chicken breasts
  • 1 large onion, peeled and chopped
  • 4-5 garlic cloves, smashed and minced
  • 1 tablespoon olive oil
  • 3 (4.5 oz) cans chopped green chiles
  • 1 (14.5 oz) can fire roasted diced or crushed tomatoes
  • 2 quarts low sodium chicken broth
  • 1 tablespoon ground cumin
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoons turmeric
  • 2 1/2 cups sliced carrots
  • 4 cups chopped purple or green cabbage
  • 3 cups small broccoli florets
  • Salt and pepper
  • Topping: Avocado, cilantro, salsa, dollop of light sour cream, etc.

Directions:

  1. Set a large pot over medium heat. Add the olive oil, chopped onions, and garlic. Sauté for about 5-6 minutes until they're softened. Then add the chicken breasts, chopped green chiles, diced/crushed tomatoes, chicken broth, all the 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 shred with a fork.
  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 but still bright green and not overcooked, taste and add any salt and pepper as needed. Serve warm right away or stick the soup in the fridge to enjoy cold later. Top with lots of avocado or any other toppings you'd like!

{Recipe adapted from A Spicy Perspective}