Ingredients:
- 1 lb chicken breast or thighs (boneless, skinless)
- 1 tablespoon olive oil or avocado oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 medium zucchini (diced)
- 1 bell pepper (any color, diced)
- 1 cup cauliflower florets (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes (no sugar added)
- 1 can (4 oz) diced green chilies (or use fresh jalapeño for extra spice)
- 4 cups chicken broth (preferably low-sodium or homemade)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric (for detox and anti-inflammatory properties)
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- 1-2 cups spinach or kale (chopped)
- 1/2 cup coconut milk (full-fat for creaminess)
- Juice of 1 lime
- Fresh cilantro (for garnish)
- Optional toppings: Avocado slices, shredded cheese, sour cream, or jalapeño slices
Instructions:
1. Cook the Chicken:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts (or thighs) and cook for about 5-7 minutes on each side, until they are fully cooked and browned. Remove the chicken from the pot and set it aside to rest.
2. Sauté the Vegetables:
- In the same pot, add the diced onion, bell pepper, and zucchini. Sauté for about 4-5 minutes, until they start to soften.
- Add the minced garlic and cook for another 1 minute until fragrant.
3. Add the Cauliflower & Spices:
- Stir in the cauliflower florets, cumin, chili powder, smoked paprika, turmeric, and ground coriander. Cook for another 2-3 minutes, allowing the spices to become fragrant.
4. Add Liquid and Tomatoes:
- Pour in the chicken broth, diced tomatoes (with juices), and diced green chilies. Stir to combine. Bring the soup to a gentle simmer and let it cook for about 10-15 minutes, or until the cauliflower is tender and the flavors have melded together.
5. Shred the Chicken:
- While the soup is simmering, shred the cooked chicken using two forks. Add the shredded chicken back into the pot.
6. Finish the Soup:
- Add the chopped spinach or kale and stir in the coconut milk for creaminess. Let the soup simmer for another 5-7 minutes, or until the greens are wilted and the soup is well combined. Adjust seasoning with salt and pepper to taste.
7. Add Lime Juice:
- Squeeze the juice of 1 lime into the soup to add a fresh, tangy kick.
8. Serve:
- Ladle the soup into bowls and garnish with fresh cilantro. You can also top it with avocado slices, shredded cheese, sour cream, or jalapeño slices for extra flavor and texture.
Tips:
- For extra detox benefits, feel free to add other detoxifying vegetables like celery, ginger, or a few tablespoons of apple cider vinegar.
- If you prefer a spicier soup, increase the amount of jalapeño or add a dash of cayenne pepper.
- You can make this soup ahead of time and store it in the fridge for up to 4 days or freeze for up to 3 months.
This Detox Keto Southwest Chicken Soup is a wholesome, nourishing dish with a kick of spice and tons of flavor. It’s the perfect meal to help reset while staying low-carb!
