🌶️ Detox Southwest Chicken Soup
Servings: 6
Prep time: 15 minutes
Cook time: 30–35 minutes
🛒 Ingredients
1½ lb (680 g) boneless, skinless chicken breasts
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 jalapeño, seeded and minced, optional
2 medium carrots, diced
2 celery stalks, diced
1 can (14.5 oz/410 g) diced tomatoes, preferably no-salt-added
1 can (15 oz/425 g) black beans, drained and rinsed
1 cup corn, fresh or frozen
6 cups low-sodium chicken broth
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
½ tsp dried oregano
½ tsp black pepper
½ tsp salt, or to taste
Juice of 1 lime
¼ cup chopped fresh cilantro
👩🍳 Instructions
Sauté the vegetables: Heat olive oil in a large soup pot over medium heat. Add onion, bell pepper, carrots, celery, and jalapeño. Cook for 5–6 minutes, until slightly softened.
Add garlic, cumin, chili powder, smoked paprika, oregano, and black pepper. Stir for 30–60 seconds until fragrant.
Add the soup ingredients: Pour in the chicken broth and diced tomatoes. Add the chicken breasts. Bring to a gentle boil.
Reduce heat, cover, and simmer for 18–22 minutes, or until the chicken reaches 165°F (74°C) internally and is cooked through.
Remove the chicken and shred it with two forks.
Return the shredded chicken to the pot. Stir in the black beans and corn. Simmer uncovered for another 5–7 minutes.
Finish: Stir in the lime juice and fresh cilantro. Taste and adjust salt, pepper, or chili seasoning as needed.
Serve hot with extra lime wedges and cilantro.
🥑 Optional toppings
Diced avocado
Fresh cilantro
Lime wedges
Sliced jalapeño
Diced tomatoes
A spoonful of plain Greek yogurt
Crushed baked tortilla chips
