Detox Keto Southwest Chicken Soup

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs (or breasts), diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 small zucchini, diced
• 1 cup cauliflower rice
• 4 cups chicken broth (preferably low-sodium)
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon oregano
• ½ teaspoon coriander (optional)
• Salt and pepper, to taste
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)
• Sliced avocado (optional topping)

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Instructions:

1. Heat the oil in a large pot over medium heat. Add diced chicken, season lightly with salt and pepper, and cook until browned (about 5–7 minutes). Remove chicken and set aside.
2. In the same pot, add a little more oil if needed. Sauté onion and garlic until fragrant (about 2 minutes).
3. Add the peppers and zucchini to the pot. Cook for another 3–4 minutes, stirring occasionally.
4. Return the chicken to the pot. Stir in cauliflower rice, diced tomatoes, and chicken broth.
5. Season with cumin, paprika, chili powder, oregano, coriander, and additional salt and pepper.
6. Simmer the soup uncovered over medium-low heat for about 15–20 minutes, until veggies are tender and flavors are well combined.
7. Finish with lime juice. Stir, taste, and adjust seasoning if needed.
8. Serve hot, garnished with chopped cilantro and slices of avocado if desired.

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Notes:

• For a creamier texture, you can add a splash of coconut milk.
• Feel free to add a few jalapeño slices if you like extra heat!
• This soup keeps well in the fridge for 3–4 days and freezes beautifully.