I can’t wait to share my Detox Southwest Chicken Soup Recipe. Bite-sized chicken, garlic, cumin, diced tomatoes, cauliflower rice, cilantro and lime team with jalapeño and optional avocado. Low fat, low carb, paleo and gluten-free, this simple, cleanse-friendly soup comes together quickly and is perfect for a short fresh reset.

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I never thought a soup could make me feel this decisive about a diet until I filmed the Detox Southwest Chicken Soup Recipe video. With 1 lb boneless skinless chicken breasts, a diced medium yellow onion, a seeded jalapeño for heat and warming cumin and chili powder, the bowl hits you bright and clean.

The 6 cups low sodium chicken broth with diced tomatoes and 2 cups cauliflower rice keeps it low fat and paleo, and the juice of 1 lime plus 1/2 cup fresh cilantro make it sing. I toss in avocado when I want creaminess.

This healthy Southwest Chicken Soup is oddly addictive, honest.

Why I Like this Recipe

– I love how bold and cozy the flavors are, makes weekday dinners feel special
– I like that its quick to throw together, so I can eat on busy nights or feed friends last minute
– I can easily tweak the spice level to please everyone, no one has to eat stuff they dont like
– Leftovers actually taste better the next day and it freezes well so I never end up wasting food

Ingredients

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Chicken: Boneless chicken: high protein, low carb, builds muscle, keeps you satisfied.
Cauliflower rice or zucchini: Low calorie veggie, high fiber, adds bulk and texture without starch.
Spinach or kale: Leafy greens with iron, fiber and vitamins, wilt fast into soup.
Avocado: Creamy healthy fats, adds richness and satiety, great topping.
Lime: Bright citrus, adds acidity and freshness, brightens every spoonful.
Cilantro: Fresh herb with citrusy notes, vitamins and a lively finish.
Tomatoes: Canned tomatoes bring savory tang, vitamins and lycopene to base.
Onion and garlic: Give sweet and savory depth, aroma, plus some prebiotic fiber.
Jalapeño optional: Adds heat, capsaicin and brightness, use less if you’re shy.

Ingredient Quantities

1 lb boneless skinless chicken breasts, cut into bite sized pieces

1 tablespoon olive oil or avocado oil

1 medium yellow onion, diced

2 garlic cloves, minced

1 red bell pepper, seeded and diced

1 jalapeño, seeded and minced, optional for heat

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/2 teaspoon sea salt, plus more to taste

1/4 teaspoon black pepper

6 cups low sodium chicken broth or bone broth

14.5 oz can diced tomatoes, undrained

2 cups cauliflower rice, or 1 medium zucchini diced if you prefer

2 cups fresh spinach or kale, chopped

Juice of 1 lime

1/2 cup fresh cilantro, chopped

1 ripe avocado, diced for serving, optional

Sliced green onions for garnish, optional

How to Make this

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1. Heat 1 tablespoon olive or avocado oil in a large pot over medium heat, add the diced onion and cook about 3 to 4 minutes until soft and translucent.

2. Add the minced garlic, diced red bell pepper and the seeded minced jalapeño if you want heat, stir and cook another 1 to 2 minutes.

3. Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper and toast the spices about 30 to 45 seconds until fragrant.

4. Add the bite sized chicken pieces, toss to coat in the spices and veggies, let the chicken brown briefly for 3 to 4 minutes but don’t cook it all the way through.

5. Pour in 6 cups low sodium chicken broth or bone broth and the 1
4.5 ounce can diced tomatoes with juices, scrape the bottom of the pot to loosen any browned bits, bring to a simmer.

6. Simmer gently for about 8 to 10 minutes or until the chicken is cooked through and tender.

7. Stir in 2 cups cauliflower rice or if you prefer use 1 medium diced zucchini instead, simmer another 3 to 5 minutes until the cauliflower rice is tender or the zucchini is just cooked; zucchini cooks faster so add it last.

8. Add 2 cups chopped fresh spinach or kale and stir until wilted, then remove from heat.

9. Finish with the juice of 1 lime and 1/2 cup chopped fresh cilantro, taste and adjust salt and pepper as needed.

10. Serve hot topped with diced ripe avocado and sliced green onions if using, and a little extra cilantro for garnish. Don’t overcook the chicken or the veg will get mushy, and using bone broth makes the soup way more flavorful.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven with lid, for browning chicken and simmering the soup
2. Chef’s knife for cutting chicken and chopping veggies
3. Cutting board, if you can use a separate one for raw chicken or just wash it well after
4. Wooden spoon or silicone spatula to stir and scrape up browned bits
5. Measuring spoons for the spices
6. Liquid measuring cup for the 6 cups of broth and a small cup for the lime juice
7. Can opener for the diced tomatoes
8. Ladle or large serving spoon to portion the soup, plus tongs or a slotted spoon if you like to lift pieces out

FAQ

Q: Can I make this soup vegetarian or vegan? A: Yes. Swap the chicken for extra beans like black beans or chickpeas or use firm tofu, and use vegetable broth instead of chicken broth. You might want to bump up the cumin and chili powder a bit since meat adds flavor, but it still turns out great.

Q: Can I use frozen chicken or other proteins? A: Frozen chicken is fine if you thaw it first. You can also use cooked shredded rotisserie chicken, ground turkey, or leftover cooked chicken. If you start with raw pieces, brown them briefly then simmer in the broth until cooked through.

Q: How do I store and reheat leftovers? A: Keep leftovers in an airtight container in the fridge for up to 4 days or freeze up to 3 months. Reheat on the stove over medium heat until hot, or microwave in short bursts stirring between them. Add a splash of broth or water if it thickened too much.

Q: Can I make this in a slow cooker or Instant Pot? A: Yep. For a slow cooker, brown the chicken and aromatics first if you can, then add everything and cook on low 4 to 6 hours. In an Instant Pot, use the saute to brown then pressure cook on high for 6 to 8 minutes and quick release. Add delicate greens at the end so they dont overcook.

Q: How do I adjust the heat level? A: Remove the jalapeño or seed it to lower heat, or add more for extra kick. You can also stir in a pinch of cayenne or crushed red pepper if you want it spicier. Taste as you go, its easy to add heat but hard to take it away.

Q: Can I use regular rice instead of cauliflower rice or zucchini? A: You can, but cook regular rice separately and add to bowls so the soup stays lighter. Brown rice needs longer to cook so its better pre cooked. Cauliflower rice and zucchini keep the soup low carb and quick, but regular rice works if thats what you prefer.

Detox Southwest Chicken Soup Recipe (Video) Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs (same weight, cooks a bit longer but juicier), or turkey breast slices, or firm tofu (press it, cube and simmer gently for a vegetarian version).
Olive oil or avocado oil: use grapeseed or canola oil for neutral flavor, or melted coconut oil for a hint of sweetness, or a tablespoon of butter for richer taste.
Cauliflower rice (or zucchini): replace with 1 to 1 1/4 cups cooked quinoa or brown rice for more carbs and body, or use riced sweet potato for a sweeter, heartier soup.
Fresh cilantro: if you dont like cilantro try flat leaf parsley, chopped basil, or thinly sliced green onions, or just add extra lime juice to brighten the bowl.

Pro Tips

– Don’t crowd the pan when you brown the chicken, or it will steam instead of getting a nice crust. Brown in a single layer, then set the pieces aside while you build the rest of the soup so they stay juicy and dont overcook when simmering.

– Always toast the spices briefly in the hot oil after the aromatics, you get way more depth that way. After you pour in some broth to deglaze, scrape the bottom of the pot to lift those browned bits, they add big flavor.

– Pay attention to veg timing: zucchini cooks fast so add it last, cauliflower rice needs a few minutes more, and leafy greens should only be stirred in right at the end. Same for lime, cilantro and avocado—finishers, not cooking ingredients.

– Use a good quality bone or chicken broth and taste for salt at the end, not the beginning. Let the soup rest a few minutes off the heat before serving so the flavors meld, and add fresh herbs or extra lime right before eating for brightness.