First of all, hello cold and flu season! This is an excellent soup for boosting your immune system and who doesn't love soup as the weather turns colder and the days become darker?

I have recently learned I am battling some autoimmune "issues" and this soup is perfect for helping to lower inflammation while strengthening the immune system <3

Make a bunch & freeze some for those busy nights!

This soup has a little bite to it from the crushed red pepper (which I LOVE), but you can omit if you prefer a more mild flavor.

We actually picked up an organic rotisserie chicken last night when I made this. I love easy 🙂 Using fattier parts of the chicken like the darker meat is a GOOD thing as those parts offer even more nutrients! Go for it!

Yields8 Servings
 1.50 lbs Shredded Chicken
 1 Onion, chopped
 4 Garlic Cloves, minced
 1 tbsp Olive Oil
 14 oz Canned chopped Green Chiles
 14.50 oz Canned crushed Tomatoes
 3 qts Chicken Broth/Stock {I used organic bone broth}
 1 tbsp Ground Cumin or Curry
 1 tsp Crushed Red Pepper
 1 tsp Tumeric
 2.50 cups Sliced Carrots
 4 cups Chopped Cabbage
 3 cups Brocolli Florets
 2 Avocados, diced (for topping)
 Salt & Pepper, to taste
1

Put a LARGE pot on medium heat and add the olive oil, chopped onions & garlic. Sauté for 5-6 minutes until softened.

2

Add cooked, shredded chicken, green chilies, crushed tomatoes, chicken broth, all of the spices, carrots, cabbage, brocolli and 1.5 tsp sea salt (adjust to taste).

3

Bring to boil, lower heat and simmer about 20 minutes or until veggies have started to soften.

4

Add avocado on top and serve warm!

Ingredients

 1.50 lbs Shredded Chicken
 1 Onion, chopped
 4 Garlic Cloves, minced
 1 tbsp Olive Oil
 14 oz Canned chopped Green Chiles
 14.50 oz Canned crushed Tomatoes
 3 qts Chicken Broth/Stock {I used organic bone broth}
 1 tbsp Ground Cumin or Curry
 1 tsp Crushed Red Pepper
 1 tsp Tumeric
 2.50 cups Sliced Carrots
 4 cups Chopped Cabbage
 3 cups Brocolli Florets
 2 Avocados, diced (for topping)
 Salt & Pepper, to taste

Directions

1

Put a LARGE pot on medium heat and add the olive oil, chopped onions & garlic. Sauté for 5-6 minutes until softened.

2

Add cooked, shredded chicken, green chilies, crushed tomatoes, chicken broth, all of the spices, carrots, cabbage, brocolli and 1.5 tsp sea salt (adjust to taste).

3

Bring to boil, lower heat and simmer about 20 minutes or until veggies have started to soften.

4

Add avocado on top and serve warm!

Immune Boosting Southwest Chicken Soup {low carb, gluten & dairy free}