Southwest Chicken Detox Soup Recipe

Bursting with bold flavors and packed with nourishing ingredients, Southwest Chicken Detox Soup is a delicious way to fuel your body while keeping it healthy. This soup combines the vibrant spices of the Southwest with lean protein, nutrient-rich veggies, and detoxifying herbs. It’s low in calories, high in vitamins, and a comforting meal for any season. Whether you’re looking to reset after indulgence or just craving a wholesome soup, this recipe has you covered!

Ingredients

For the Soup Base:

• 1 tablespoon olive oil (or avocado oil)
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 jalapeño, seeded and diced (optional, for spice)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander
• Salt and pepper to taste

For the Soup:

• 6 cups low-sodium chicken broth (or vegetable broth for a lighter flavor)
• 2 cups cooked, shredded chicken breast (rotisserie chicken works great)
• 1 cup canned diced tomatoes (fire-roasted preferred)
• 1 cup canned black beans, rinsed and drained
• 1 cup frozen or fresh corn kernels
• 1 medium zucchini, diced
• 2 cups kale or spinach, chopped
• 1/4 cup fresh cilantro, chopped (plus more for garnish)
• Juice of 1 lime

Optional Toppings:

• Diced avocado
• Sliced jalapeños
• Crushed tortilla chips
• Shredded cheese or vegan cheese
• A dollop of Greek yogurt or vegan sour cream

Instructions

Step 1: Sauté the Aromatics

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, garlic, and jalapeño (if using). Sauté for 3–4 minutes until softened and fragrant.
3. Stir in the cumin, smoked paprika, chili powder, coriander, salt, and pepper. Cook for an additional minute to toast the spices.

Step 2: Build the Soup Base

1. Pour in the chicken broth and bring it to a gentle simmer.
2. Add the diced tomatoes, black beans, and corn. Stir to combine.

Step 3: Add the Chicken and Vegetables

1. Add the shredded chicken and diced zucchini to the soup. Simmer for 10–12 minutes until the zucchini is tender.
2. Stir in the chopped kale or spinach and let it wilt for 2–3 minutes.

Step 4: Final Touches

1. Turn off the heat and stir in the lime juice and fresh cilantro. Adjust the seasoning with additional salt and pepper, if needed.

Step 5: Serve and Garnish

1. Ladle the soup into bowls and top with your favorite garnishes like diced avocado, tortilla chips, or a dollop of Greek yogurt.
2. Serve hot with a wedge of lime on the side for an extra burst of freshness.

Serving and Storage Tips

• Serving: Pair this soup with a slice of whole-grain bread or a side of cornbread for a complete meal.
• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Freezing: This soup freezes beautifully. Store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Helpful Notes

• Spice Level: Adjust the heat by adding or omitting the jalapeño or chili powder. For extra heat, include a pinch of cayenne pepper.
• Vegetarian Option: Swap the chicken for chickpeas or extra beans and use vegetable broth instead of chicken broth.
• Extra Detox Boost: Add a teaspoon of turmeric or grated ginger for their anti-inflammatory properties.
• Thicker Soup: For a creamier consistency, blend a portion of the soup with an immersion blender before adding the kale or spinach.

Tips from Well-Known Chefs

• Chef Rick Bayless: “Roasting the garlic and jalapeño before adding them to the soup can bring out deeper, smokier flavors.”
• Chef Ina Garten: “Always use freshly squeezed lime juice for the best, bright flavor—bottled lime juice just won’t cut it!”
• Chef Ellie Krieger: “Adding greens like kale or spinach at the end of cooking helps preserve their vibrant color and nutrients.”

Frequently Asked Questions

1. Can I use pre-cooked chicken?
   Yes! Rotisserie chicken or any leftover cooked chicken works perfectly.
2. What can I substitute for black beans?
   Pinto beans or kidney beans are great alternatives.
3. How can I make this soup thicker?
   Blend a portion of the soup or add a few tablespoons of mashed beans for a thicker consistency.
4. Can I make this soup vegan?
   Absolutely. Use vegetable broth and replace chicken with chickpeas or tofu.
5. How do I store the soup?
   Let it cool completely, then store it in an airtight container in the refrigerator or freezer.
6. Can I add grains to this soup?
   Yes! Cooked quinoa, rice, or farro can be stirred in for added texture and nutrients.
7. What if I don’t have fresh lime?
   Substitute with lemon juice or a splash of apple cider vinegar.
8. Can I use frozen vegetables?
   Definitely. Frozen corn or zucchini can be used in place of fresh.
9. How do I reheat the soup?
   Heat it gently on the stovetop or in the microwave, adding a splash of broth if it’s too thick.
10. What’s the best way to serve leftovers?
    Serve leftovers over cooked rice or quinoa for a hearty variation.