Your Diet Expert

There’s nothing like a warm bowl of soup to reset your week — that’s why I’m excited to share my Detox Keto Southwest Chicken Soup. This bright, savory, low-carb soup layers smoky southwest spices, plenty of hydrating broth, cauliflower “rice” and tender shredded chicken for a bowl that feels cleansing, comforting, and totally keto-friendly.

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What makes this Detox Keto Southwest Chicken Soup stand out

• Southwest flavor without the carbs: We keep classic Tex-Mex notes (cumin, smoked paprika, lime, cilantro) and skip high-carb corn and beans — cauliflower rice replaces them for texture.
• Light “detox” approach that’s still satisfying: Lots of hydrating broth + veggies, bright citrus, and fresh cilantro make it feel cleansing, while chicken and healthy fats keep you full.
• One-pot, weeknight-friendly: Hands-on time is short; simmer gently so flavors meld. Perfect for meal prep and reheating.
• Keto & crowd-pleasing: Each serving stays keto-friendly (about 6 g net carbs per bowl — see nutrition breakdown below), so it works for low-carb meal plans and anyone wanting a lighter dinner.

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Personal blogger note

When I first developed this Detox Keto Southwest Chicken Soup, I wanted something to reach for after a week of travel — light, nourishing, and easy to reheat. My partner ate three bowls and said, “This is the kind of soup I’ll actually crave.” It’s now a staple whenever I want cozy + clean.

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Equipment (and why I use it)

• Large heavy pot or Dutch oven — even heat and enough volume to simmer the soup without crowding; it’s where everything comes together.
• Chef’s knife & cutting board — for quick, clean chopping of onion, peppers, garlic and cilantro; uniform pieces cook evenly.
• Wooden spoon or silicone spatula — gentle on enamel and perfect for stirring cauliflower rice and scraping brown bits.
• Measuring cups & spoons / kitchen scale — helps keep the carb count predictable and repeatable.
• Ladle & bowls — for serving; a good ladle helps you portion the broth and solids evenly.
• Immersion blender (optional) — if you like a slightly creamier base, give the soup a quick blitz (I use it sometimes to smooth out a portion of the cauliflower).
• Storage containers — for meal-prep: mason jars or airtight containers that stack in the fridge/freezer.

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Ingredients (with substitutions & why each matters)

Yields: 6 servings

• 600 g cooked shredded chicken (about 3 cups) — lean protein base; leftover roasted chicken works beautifully. Swap: shredded rotisserie chicken or shredded turkey.
• 2 tbsp olive oil — for sautéing aromatics and adding healthy fats. Swap: avocado oil or ghee for richer flavor.
• 1 small onion (≈80 g), finely diced — savory foundation; use less if you want fewer carbs. Swap: leek (white part) for milder flavor.
• 1 medium bell pepper (≈120 g), diced — color, sweetness and fiber. Swap: extra jalapeño for heat; smaller portion if strict keto.
• 1 jalapeño, seeded & minced (optional) — adds subtle heat; omit for mild version.
• 3 cloves garlic, minced — aromatic backbone.
• 300 g cauliflower rice (about 3 cups) — low-carb stand-in for rice or corn; gives body and comfort to the soup. Swap: 2 cups finely chopped zucchini for a different texture (slightly higher water).
• 240 g (1 cup) canned diced tomatoes, drained — bright tomato note without using high volumes; keeps net carbs modest. Swap: fresh diced tomato in season.
• 6 cups (1.4 L) low-sodium chicken broth — hydrates and carries flavor. Use homemade bone broth for extra nutrients.
• 1½ tsp ground cumin, 1 tsp smoked paprika, ½ tsp chili powder, ½ tsp dried oregano — the southwest spice mix. Adjust: more chili powder for smokier heat.
• 2 tbsp lime juice + extra wedges — brightens the whole bowl and helps “lift” flavors; serve extra at the table.
• 150 g avocado, sliced (for garnish) — healthy fats and creaminess. Swap: dollop of full-fat coconut cream or a tablespoon of olive oil for vegan fat.
• ¼ cup chopped fresh cilantro — fresh herbal finish (optional if you dislike cilantro).
• Salt & black pepper, to taste

Why these ingredients work: The soup balances hydration (broth), veggies (fiber + phytochemicals), protein (chicken) and healthy fats (olive oil + avocado) — a simple formula for a satisfying, blood-sugar friendly meal.

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Step-by-step cooking process (easy, friend-to-friend details)

1) Prep everything first

Chop the onion, bell pepper, jalapeño (if using), mince garlic, drain tomatoes, and measure cauliflower rice. Shred or chop cooked chicken so it’s ready to drop in.

2) Sauté aromatics (5–7 minutes)

Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and bell pepper, sauté 4–5 minutes until softened. Add the minced jalapeño and garlic in the last 30–45 seconds and stir until fragrant.

3) Add the spices & tomatoes (1–2 minutes)

Lower heat slightly and sprinkle in 1½ tsp cumin, 1 tsp smoked paprika, ½ tsp chili powder and ½ tsp oregano. Cook one minute, stirring — to bloom the spices. Add 1 cup diced tomatoes, stir to combine.

4) Build the broth & simmer (10 minutes)

Pour in 6 cups chicken broth, bring to a gentle boil, then reduce to a simmer. Add the cauliflower rice and simmer 8–10 minutes until the cauliflower is tender but not mushy.

5) Add the chicken & finish (5 minutes)

Stir in the shredded chicken and simmer 4–5 minutes to heat through. Add 2 tbsp lime juice and taste — adjust salt and pepper. If you prefer a creamier texture, use an immersion blender to puree a cup of the soup and then stir it back in.

6) Serve with fresh toppings

Ladle into bowls and top each serving with sliced avocado, a sprinkle of chopped cilantro, and extra lime wedges. If you want extra fat/calories, drizzle a teaspoon of olive oil over each bowl.

Pro tips:

• If your chicken is raw, add it earlier and simmer 15–20 minutes until cooked through (use internal temp 165°F / 74°C).
• For deeper flavor, use bone broth and simmer 15–20 minutes before adding cauliflower.
• To lower carbs even further, reduce the onion and tomatoes by half.

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Health & nutrition insights

• Protein-rich: Each bowl gives a solid protein serving (see nutrition breakdown below), supporting satiety and muscle repair.
• Blood-sugar friendly: Lower starchy carbs (cauliflower instead of rice/corn) helps avoid glucose spikes.
• Hydrating & mineral-rich: Broth (especially bone broth) adds electrolytes and hydration — helpful after heavy workouts or during “reset” days.
• Healthy-fat boost: Avocado and olive oil provide monounsaturated fats that help you feel full and stabilize energy.
• Gut-friendly ingredients: Garlic, onion and cilantro are flavorful and supportive of diverse gut microbiome when tolerated — gentle and comforting compared with heavy, creamy soups.

Note: “Detox” in a dietary context often means supporting hydration, digestion and reduced processed-sugar intake — this soup does that by focusing on whole foods, warm broth and minimal processed carbs.

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Serving + pairing ideas

• Light dinner: 1 large bowl with extra sliced avocado and a green side salad (arugula + lemon vinaigrette).
• Meal prep: Pack 2 cups per container; top with avocado just before eating.
• Post-workout: Add a soft-boiled egg or extra shredded chicken for a protein bump.
• Garnish station: Offer lime wedges, chopped cilantro, sliced radishes, and a dollop of sour cream or plain Greek yogurt for non-dairy-free guests.

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Storage & meal-prep tips

• Fridge: Store cooled soup in an airtight container up to 4 days. Add avocado only when serving (it browns).
• Freezer: Freeze portions (leave out avocado) for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
• Reheating: Warm on low to medium heat, stir often. If it thickens too much, add a splash of broth or water.
• Make-ahead: Cook base soup (through step 4) and refrigerate up to 3 days; add chicken and finish before serving for fresher flavor.

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FAQ — quick answers readers usually Google

Q: Is this Detox Keto Southwest Chicken Soup dairy-free?
Yes — the base recipe is dairy-free. Add a swirl of Greek yogurt or shredded cheddar at the table if you want dairy.

Q: Can I make it spicy?
Absolutely—leave the jalapeño seeds, add extra chili powder, or add a pinch of cayenne.

Q: Can I use raw chicken instead of cooked?
Yes. Add raw chicken pieces to simmering broth and cook ~15–20 minutes until internal temp reaches 165°F (74°C).

Q: Is it okay to freeze with cauliflower rice?
Yes — cauliflower freezes fine, though texture softens slightly. It reheats well; just don’t add avocado before freezing.

Q: Can I make this vegetarian?
Swap the chicken for firm tofu or extra cauliflower and use vegetable broth; add 1–2 tbsp olive oil per serving for added healthy fats.

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Nutrition breakdown — estimated (per serving)

I calculated nutrition from ingredient quantities used in the recipe and standard nutrition values; these are estimates for planning only.

Recipe total (6 servings) — approximate totals:

• Calories: ~1,757 kcal
• Protein: ~207.6 g
• Fat: ~74.6 g
• Total carbs: ~62.4 g
• Fiber: ~25.1 g
• Net carbs (total): ~37.3 g

Per serving (1 of 6) — approximate:

• Calories: ~293 kcal
• Protein: ~34.6 g
• Fat: ~12.4 g
• Total carbs: ~10.4 g
• Fiber: ~4.2 g
• Net carbs: ~6.2 g

These figures are rounded estimates. To track precisely, plug your ingredient brands and exact weights into your preferred nutrition app. The soup scales easily for larger or smaller batches.

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Recipe details (at a glance)

• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 45–50 minutes
• Course: Main / Soup
• Cuisine: Southwestern-inspired, Keto / Low-Carb, Detox-style
• Servings: 6
• Calories (per serving): ~293 kcal (estimate)

Closing note

If you make this Detox Keto Southwest Chicken Soup, start by tasting and adjusting the lime and spices — a little extra lime at the end brightens everything. It’s one of those bowls that’s both soothing and refreshing. Make a double batch; you’ll be grateful for the leftover lunches. Enjoy!