If you like a little southwest flavor to your soup, you’ll love this!
Healthy low-fat, low-carb, gluten-free soup, and it packs a punch!
What a better way to head into the New Year and a busy weekend than with a delicious detox to get you feeling your best!
Super healthy with a little spice and lot of flavor! All of the ingredients will aid in helping to boost your immune system and provide you with ingredients to release toxins. Cabbage, broccoli, avocado, garlic and turmeric… All detoxifying ingredients.
A lot of times when you hear ‘detox’ anything you think, ‘a lot of vegetables and very bland’, but this soup was anything but! The spices gave it a serious boost of flavor and adding avocado on top just made every bite that much better.
Grab your biggest pot (I used my dutch oven) and heat it up to medium, add in olive oil and then toss in diced onion and garlic and letting that sizzle for 5 minutes. Toss in 2 big pieces of boneless, skinless chicken breast. Over top of all of that, go ahead and pour in the green chilies, red roasted diced tomatoes, chicken broth (3 quarts- I used all reduced sodium or no salt chicken broth), chopped carrots and all of the spices (Ingredients below).
Bring that to a boil and then lower the hear and simmer for about 20 mins.
Once the chicken is cooked through, scoop it out and sit aside.
Then, add in the chopped cabbage and broccoli. Next, shred the chicken and toss it back in the pot.
Simmer until the broccoli is soft and add salt and pepper to taste! Dice up some avocado and throw that on top for added yummyness!
My husband and I loveeddddd it! We were surprised by the spiciness and i’m glad I only used one can of the green chilies. It called for 3 4oz cans, I only used one and that was plenty!! There is red pepper flakes added and that made it spicy too.
If you like spice, then use one can of green chilies and the called for red pepper flakes like I did…If you LOVE spice then go ahead and do it up!
Ingredients: I got the recipe here!
- 2 boneless skinless chicken breasts
- 1 large onion, peeled and chopped
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 3 – 4.5 ounce cans Chopped Green Chiles (I only used 1 can)
- 14.5 ounce can “fire roasted” crushed tomatoes
- 3 quarts chicken stock (reduced sodium or no salt)
- 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
Perfect for a cold winter night!!! Yumm!
Here are pictures from Katie’s Kitchen!