The rainy season is upon us, so bring on the comfort food! Tired of boring soup out of a can? Make your own soup from scratch with this spicy Southwest chicken detox soup. This soup is hearty and healthy and is sure to keep you warm on cold rainy days. Alongside your daily dose of EnduraQ, you are sure to stay healthy even when it's wet and cold outside.
Ingredients:
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1 1/2 boneless skinless chicken breasts
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1 large onion, peeled and chopped
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4 garlic cloves, minced
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1 tablespoon olive oil
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3 – 4.5 ounce cans Old El Paso Chopped Green Chiles
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14.5 ounce can “fire roasted” crushed tomatoes
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3 quarts chicken stock
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1 tablespoon ground cumin
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1 teaspoon crushed red pepper
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1/2 teaspoons turmeric
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2 1/2 cups sliced carrots
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4 cups chopped cabbage
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3 cups small broccoli florets
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2 avocados, peeled and diced
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Salt and pepper
Directions:
- Set a large sauce pot over medium heat. Add the olive oil, chopped onions, and garlic. Sauté for 5-6 minutes to soften. Then add the chicken breasts, Old El Paso Chopped Green Chiles, crushed tomatoes, chicken broth, all spices, carrots, and 1 1/2 teaspoons sea salt.
- 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.
- Add the chopped cabbage and broccoli to the pot. Continue to simmer to soften the broccoli. Meanwhile, shred the chicken breasts with two forks, and stir it back into the soup. Once the broccoli is tender, taste, then salt and pepper as needed. Serve warm with a generous amount of diced avocado on top!
Source: A Spicy Perspective
