Detox Southwest Chicken Soup - BREZID

Detox Southwest Chicken Soup

Detox Southwest Chicken Soup Recipe

Detox Southwest Chicken Soup is a delightful and healthful meal designed to rejuvenate the body and enhance the immune system. Packed with lean protein, fiber-rich vegetables, and tantalizing spices, this soup is not only nourishing but also quick to prepare, making it ideal for hectic weekdays or meal prepping. It boasts low-calorie and low-fat content while providing a rich source of essential vitamins and minerals. Indulge in this recipe for a gratifying and nutritious culinary experience.

Detox Southwest Chicken Soup


  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Optional toppings: avocado, cilantro, sour cream, shredded cheese


  1. Heat olive oil in a large pot over medium heat. Brown the chicken pieces for about 5 minutes. Set aside.
  2. Sauté diced onion and minced garlic in the pot until softened (approximately 3 minutes).
  3. Add chicken broth, diced tomatoes, black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper. Bring the soup to a simmer.
  4. Reintroduce the cooked chicken to the pot and let the soup simmer for 15-20 minutes to meld the flavors.
  5. Taste and adjust seasoning if necessary.
  6. Ladle into bowls and garnish with desired toppings.

Nutrition Information (per serving, recipe yields 6 servings):

  • Calories: 220
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 65mg
  • Sodium: 480mg
  • Carbohydrates: 17g
  • Fiber: 4g
  • Sugar: 3g
  • Protein: 25g

Recipe Notes:

  • Adjust chili powder and cumin to personal taste.
  • Use canned or frozen corn according to preference.
  • For a thicker consistency, mash some black beans with a fork before adding to the soup.

Serving: This recipe yields 6 servings.

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Leftovers: Reheat leftovers in the microwave or on the stovetop, adding a little water or broth if the soup thickens too much.

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