DETOX MEDITERRANEAN SOUTHWEST CHICKEN SOUP

Looking for a hearty, nourishing, and flavorful soup that’s both detoxifying and satisfying? This Detox Mediterranean Southwest Chicken Soup is packed with lean protein, vibrant vegetables, and warming spices that blend the best of Mediterranean and Southwest flavors. With fresh herbs, nutrient-rich greens, and a zesty citrus kick, this soup is perfect for cleansing your system while keeping you full and energized. Whether you’re resetting after indulgent meals or simply craving a wholesome dish, this soup is a delicious way to fuel your body with clean, healthy ingredients.

Prep Time: 15-20 minutes
Cook Time: 30-40 minutes
Total Time: 45-60 minutes

Ingredients:

Protein:

1 lb (450g) boneless, skinless chicken breasts or thighs

1 tbsp olive oil

Vegetables:

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 zucchini, diced

1 cup cherry tomatoes, halved

1 cup spinach or kale, chopped

1 cup corn kernels (fresh or frozen)

1 cup black beans, rinsed and drained

1 medium carrot, sliced

1 jalapeño, seeded and minced (optional for spice)

Broth & Seasoning:

6 cups low-sodium chicken broth

1 can (14.5 oz) diced tomatoes (no salt added)

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

1/2 tsp ground coriander

1/2 tsp chili powder

Salt and black pepper to taste

Juice of 1 lime

Toppings (optional but recommended):

Fresh cilantro, chopped

Sliced avocado

Crumbled feta or cotija cheese

Tortilla strips

Extra lime wedges

Instructions:

Cook the Chicken:

Heat olive oil in a large pot over medium heat.

Season chicken with a little salt and pepper.

Sear the chicken for 2-3 minutes on each side until lightly browned. (It doesn’t need to cook fully; it will finish in the soup.)

Remove the chicken and set aside.

Sauté the Vegetables:

In the same pot, add the diced onion, garlic, and bell pepper.

Cook for 3-4 minutes until softened and fragrant.

Add Spices & Broth:

Stir in cumin, smoked paprika, oregano, coriander, and chili powder.

Let the spices toast for about 1 minute.

Pour in the chicken broth and canned diced tomatoes.

Simmer:

Return the seared chicken to the pot.

Add carrots, zucchini, corn, black beans, cherry tomatoes, and jalapeño (if using).

Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes.

Shred the Chicken:

Remove the chicken from the pot, shred it using two forks, and return it to the soup.

Add Greens & Lime:

Stir in spinach or kale and cook for another 2-3 minutes until wilted.

Squeeze in fresh lime juice and adjust seasoning with salt and pepper as needed.

Serve:

Ladle the soup into bowls and top with your favorite toppings like avocado, cilantro, cheese, or tortilla strips.

Tips:

Make it heartier: Add quinoa, brown rice, or farro.

For extra detox: Add a squeeze of lemon along with lime and toss in fresh herbs like parsley or dill.

Storage: This soup keeps well in the fridge for up to 4 days or freezes beautifully for up to 3 month

Nutrition Information (per serving)

Calories: 320-350
Protein: 35-40g
Fat: 10-12g
Saturated Fat: 2-3g
Carbohydrates: 20-25g
Fiber: 5-6g
Sugar: 5-6g
Sodium: 400-500mg