Detox Southwest Chicken Soup (Recipe + Video)

By Chef Enrico Alaggia

This detox chicken soup is great to make when you need a do-over in your eating plan. It’s a nourishing homemade soup with fresh chicken, and lots of vegetables, to boost your metabolism, remove toxins and help your body work as it should.

Cabbage and broccoli are cruciferous vegetables that offer sulforaphane. This is a potent antioxidant and anti-inflammatory compound that supports phase 2 detoxification enzymes. Green chillies are also packed with antibacterial properties. These help to protect the body from free radicals and stop the oxidation process.

Recipe

Servings: 4 Prep time: 20 minutes Cook time: 30 minutes Total time: 50 minutes

Ingredients:

1 pound Boneless skinless chicken breasts 1/2 large Onion, peeled and chopped 2 cloves Garlic, minced 1 tablespoon Olive oil 1 cup Green chili peppers 10 oz. Canned crushed tomatoes 2.5 quarts Chicken stock 1/2 tablespoon Ground cumin 1 teaspoon Crushed red pepper 1/3 teaspoon Turmeric 1.5 cups Carrots, sliced 2.5 cups Cabbage, chopped 2 cups Broccoli florets 1 large Avocado, peeled and diced Salt and pepper to taste

Directions:

1. Sprinkle salt and fresh ground pepper on both sides of the chicken breasts.
2. Get a large 6 to 8-quart pot and put over medium heat, add the olive oil once the pot is hot and immediately sear chicken on both sides for one and a half minutes. Once the chicken is seared, remove it from the pot and set aside.
3. In the same pot, add chopped onions and garlic; sauté for 5 to 6 minutes to soften.
4. Add the seared chicken breast back into the pot and add the green peppers, crushed tomatoes, chicken broth, all the spices, carrots, and one teaspoon of sea salt.
5. Bring to a boil, lower the heat, and simmer for 20 minutes until the chicken breasts are cooked through. Then, remove the chicken with tongs and set them on a cutting board to cool.
6. Add the chopped cabbage and broccoli to the pot. Continue to simmer to soften the broccoli.
7. Meanwhile, shred the chicken breasts with two forks, and stir them back into the soup.
8. Once the broccoli is tender, taste and season with salt and pepper as needed.
9. Serve warm with a generous amount of diced avocado on top.

Update: Ingredient for the crushed tomatoes has been added.