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.