Chicken Cabbage Chili

450g chicken breast, cooked and shredded

12 c. shredded cabbage

8 c. chicken broth

1 can diced tomatoes with green chilies

1 clove garlic, minced

½ med. onion, chopped

1 ½ t. chili powder

1 ½ t. cumin

Salt and pepper to taste

In a large stock pot, add cabbage, broth, tomatoes and chilies, garlic, and onion.
Bring to a boil, add spices and reduce heat to low.
Simmer uncovered, stirring often, until cabbage is tender.
Add cooked and shredded chicken at last few minutes of cooking to heat through.

Makes 4 servings; 3 ½ cups each

Calories: 187 per serving Fat: 3g.

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