Southwest Chicken Detox Soup Recipe

This Southwest Chicken Detox Soup is a delicious, wholesome recipe packed with zesty southwestern flavors and nutrient-rich ingredients. Perfect for a light yet satisfying meal, this soup combines lean chicken, vibrant vegetables, and warming spices to detox your body while tantalizing your taste buds. It’s easy to make and ideal for meal prep, making it a go-to dish for healthy eating.

Ingredients

For the Soup:

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium zucchinis, diced
• 1 cup (150 g) frozen or fresh corn
• 1 cup (150 g) canned black beans, rinsed and drained
• 1 cup (200 g) cooked shredded chicken (or diced boneless, skinless chicken breast)
• 1 can (14 oz/400 g) diced tomatoes
• 6 cups (1.5 liters) chicken broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp oregano
• Salt and pepper, to taste
• Juice of 1 lime

For Garnishing:

• Fresh cilantro, chopped
• Sliced avocado
• Tortilla strips or crushed tortilla chips
• Lime wedges

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion and sauté for 3–4 minutes until softened.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Add the Vegetables

1. Toss in the red and green bell peppers, zucchini, and corn.
2. Stir and cook for 5 minutes until the vegetables begin to soften.

Step 3: Season the Soup

1. Sprinkle the cumin, smoked paprika, chili powder, oregano, salt, and pepper over the vegetables.
2. Stir well to coat the vegetables in the spices.

Step 4: Add the Chicken and Liquid

1. Pour in the chicken broth and diced tomatoes (with their juices).
2. Add the shredded chicken or diced chicken breast.

Step 5: Simmer the Soup

1. Bring the soup to a boil, then reduce the heat to low.
2. Cover and let it simmer for 20–25 minutes, allowing the flavors to meld together.

Step 6: Adjust and Garnish

1. Stir in the lime juice and taste the soup, adjusting the seasoning if needed.
2. Serve hot, garnished with fresh cilantro, avocado slices, tortilla strips, or lime wedges.

Serving and Storage Tips

Serving Suggestions:

• Pair with a side of cornbread, a small green salad, or a dollop of plain Greek yogurt for a creamy contrast.
• Add cooked quinoa or brown rice to the soup for extra heartiness.

Storage:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze cooled soup in portioned containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or microwave.

Helpful Notes

• Vegetarian Option: Replace the chicken with tofu or extra black beans, and use vegetable broth.
• Spice Level: Adjust chili powder to control the heat. For more spice, add diced jalapeños or a dash of cayenne pepper.
• Protein Boost: Add more beans or a handful of cooked quinoa for extra protein.

Tips from Well-Known Chefs

1. Bobby Flay recommends charring the bell peppers before adding them to the soup for a smoky flavor.
2. Giada De Laurentiis suggests using fresh lime zest along with the juice for an extra citrusy kick.
3. Rick Bayless advises toasting your spices in the pot before adding the vegetables to bring out their full aroma.

Frequently Asked Questions

1. Can I use rotisserie chicken?

Yes! Rotisserie chicken is a great shortcut for this recipe. Just shred the meat and add it in Step 4.

2. What can I use instead of zucchini?

Yellow squash or diced sweet potatoes are excellent alternatives.

3. Is this soup gluten-free?

Yes, as long as you use gluten-free chicken broth.

4. Can I make this in a slow cooker?

Absolutely! Add all ingredients to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Add lime juice at the end.

5. How can I make this soup thicker?

Mash a portion of the black beans or blend a cup of the soup, then stir it back in for a thicker texture.

6. Can I add other vegetables?

Of course! Spinach, kale, or diced carrots work wonderfully in this soup.

7. What can I substitute for black beans?

Use kidney beans, pinto beans, or chickpeas as substitutes.

8. Can I make this soup dairy-free?

This recipe is naturally dairy-free, but be cautious with garnishes like yogurt or cheese.

9. What if I don’t have lime?

Lemon juice is a good substitute, though the flavor will be slightly different.

10. What’s the calorie count per serving?

This soup is approximately 200–250 calories per serving, depending on portion size and exact ingredients.