1 lb. chicken breast, cooked and shredded
12 c. shredded cabbage
8 c. chicken broth
1 (14oz.) 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.