This Detox Keto Southwest Chicken Soup is a flavorful and nourishing option that aligns with ketogenic dietary principles. Packed with wholesome ingredients, this soup combines the richness of boneless, skinless chicken breasts with a medley of vegetables and spices to create a hearty and satisfying dish.

The recipe starts by sautéing onions and garlic in olive oil, enhancing the soup’s base with aromatic flavors. The addition of Old El Paso Chopped Green Chiles and fire-roasted crushed tomatoes contributes a distinctive southwestern flair, while three quarts of chicken stock form the foundation of a robust broth.

The blend of spices, including ground cumin, crushed red pepper, and turmeric, adds depth and warmth to the soup, creating a well-balanced flavor profile. Sliced carrots, diced cabbage, and tiny broccoli florets introduce a variety of textures and nutritional elements to the mix, making the soup both visually appealing and nutritionally rich.

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Once the chicken breasts are fully cooked, they are shredded and reintroduced into the soup, creating a protein-packed and satisfying meal. The finishing touch of diced avocado adds a creamy texture and healthy fats, complementing the overall flavor profile.

Nutritionally, this Detox Keto Southwest Chicken Soup is low in carbohydrates, high in protein, and rich in fiber. With just 10g of net carbs per serving, it’s suitable for those following a ketogenic lifestyle. The inclusion of nutrient-dense ingredients like broccoli, cabbage, and avocado makes this soup not only delicious but also a wholesome choice for those seeking a detoxifying and nourishing meal.

Whether you’re on a keto journey or simply looking for a flavorful and health-conscious soup, this Southwest Chicken Soup provides a delightful option that can be enjoyed as part of a balanced and satisfying ketogenic diet.

DETOX KETO SOUTHWEST CHICKEN SOUP😎

Ingredient

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  • The weight of the boneless skinless chicken breasts is 1 1/2 pounds.
  • One onion of substantial size, with its outer layer removed, and afterwards diced into smaller pieces.
  • Four cloves of garlic, finely chopped.
  • One tablespoon of olive oil.
  • Three cans of Old El Paso Chopped Green Chiles, each weighing 4.5 ounces.
  • The quantity specified is 14.5 ounces of crushed tomatoes that have been fire roasted.
  • The quantity of chicken stock required is three quarts.
  • One tablespoon of ground cumin.
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  • One teaspoon of crushed red pepper.
  • The quantity specified is 1/2 teaspoon of turmeric.
  • The quantity of sliced carrots is 2 1/2 cups.
  • Four cups of cabbage that has been chopped.
  • Three cups of tiny broccoli florets.
  • Two avocados were peeled and diced.
  • The condiments commonly referred to as “salt” and “pepper” are frequently used in culinary applications for enhancing the flavor of various dishes.

Instructions

  1. Place a sizable 6-8 quart saucepan on the stovetop over a medium heat setting. Incorporate the olive oil, finely diced onions, and minced garlic. Cook over medium heat for a duration of 5 to 6 minutes in order to achieve a state of tenderness. Next, incorporate entire uncooked chicken breasts, Old El Paso Chopped Green Chiles, crushed tomatoes, chicken broth, the complete array of spices, carrots, and precisely 1 1/2 teaspoons of sea salt.
  2. Heat the mixture until it reaches its boiling point, then reduce the heat and maintain a gentle simmer for a duration of at least 20 minutes, or until the chicken breasts have reached a state of thorough doneness. Next, carefully extract the chicken using a pair of tongs and transfer them onto a designated chopping board for the purpose of allowing them to cool down.
  3. Incorporate the diced cabbage and broccoli into the cooking vessel. The broccoli should be allowed to cook more in order to achieve a desired level of softness. Simultaneously, utilize two forks to shred the chicken breasts, thereafter incorporating the shredded chicken back into the soup by stirring. After the broccoli has reached a state of tenderness, it is advisable to assess its flavor by tasting it. Subsequently, adjust the seasoning by adding salt and pepper according to personal preference. The dish should be served at a warm temperature, accompanied by a substantial portion of diced avocado placed on the surface.
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Nutrition

Serving: 1.5cups | Calories: 252 kcal | Carbohydrates: 17g | Protein: 21g | Fat: 12g | Sodium: 315mg | Potassium: 980mg | Fiber: 7g | Sugar: 5g | Net Carb: 10g | Vitamin A: 7395 IU | Vitamin C: 44mg | Calcium: 81mg | Iron: 3mg