Ingredients:
1 1/2 pounds of boneless, skinless chicken breasts
1 large onion, peeled and finely chopped
4 cloves of garlic, minced
1 tablespoon of high-quality olive oil
3 cans of Old El Paso Chopped Green Chiles (4.5-ounce cans)
14.5 ounces of “fire-roasted” crushed tomatoes
3 quarts of premium chicken stock
1 tablespoon of ground cumin
1 teaspoon of crushed red pepper
1/2 teaspoon of turmeric
2 1/2 cups of meticulously sliced carrots
4 cups of finely chopped cabbage
3 cups of small broccoli florets
2 avocados, peeled and diced
Salt and pepper to taste
Instructions:
Begin by setting a large 6-8 quart pot over medium heat. Add the olive oil, chopped onions, and minced garlic. Sauté for 5-6 minutes until the onions are softened, then introduce the whole raw chicken breasts, Old El Paso Chopped Green Chiles, crushed tomatoes, chicken broth, ground cumin, crushed red pepper, turmeric, carrots, and 1 1/2 teaspoons of sea salt.
Bring the mixture to a boil, then reduce the heat and simmer for 20+ minutes until the chicken breasts are cooked through. Remove the chicken with tongs and place them on a cutting board to cool.
Add the chopped cabbage and broccoli to the pot, allowing them to simmer and soften. Meanwhile, shred the cooled chicken breasts using two forks and reintroduce them into the soup. Once the broccoli is tender, season the soup with salt and pepper to taste.
Serve the Nourishing Southwest Chicken Detox Soup warm, garnished with a generous amount of diced avocado on top for added creaminess and freshness.
Notes: If the soup base reduces too much during cooking, revive it by adding 2-3 cups of water to the broth. Adjust the seasoning to your liking, ensuring a perfect balance of flavors.
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