Pollo y col verde salsa sopa (Chicken and cabbage salsa soup)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cup cabbage raw 8 serving Chicken thigh (medium approx. 4 oz. raw) skin and bones removed after cooking (by LRSIFERS) 2 cup, chopped Onions, raw 2 stalk, large (11"-12" long) Celery, raw 1 serving Red Bell Pepper (one medium pepper) 0.125 cup Garlic, roasted 6 tsp Dried Oregano (by ARCTIC.ORCA) 3 cup Pace, chunky salsa, mild, 16 oz jar 1.5 cup Campbell's low sodium chicken broth
Chop or dice all vegetables into bite sized pieces, add to a large crockpot. Place chicken pieces into crockpot, then add broth, oregano, roasted garlic and salsa. Cover and cook (High for 5 hours or Low for 7-8 hours). Remove chicken and cool. Remove skin and bones and then shred the chicken and return to the crockpot. Stir all ingredients until well mixed. Taste and add salt and pepper to taste. Makes 8 or more servings. Can serve over rice (nutrition not included with this recipe)
Suggestions: Can add chili powder, cumin, harissa, hot sauces, diced onion, cilantro during cooking or when serving.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DADTEU.
Suggestions: Can add chili powder, cumin, harissa, hot sauces, diced onion, cilantro during cooking or when serving.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DADTEU.
Nutritional Info Amount Per Serving
- Calories: 175.9
- Total Fat: 6.4 g
- Cholesterol: 49.0 mg
- Sodium: 970.0 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 4.8 g
- Protein: 15.0 g
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