Spicy Chicken and Cabbage Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Directions
2 serrano peppers1 tsp olive oil1 cup chopped green bell pepperor 1/2 cup each green and red bell peppers1/2 cup chopped onions1 Tbl minced garlic1 tsp curry powder1 - 24 oz package boneless skinless chicken breast2 - 32 fl oz Great Value ready to serve chicken broth1 (14.5 oz) can diced tomatoes with green chilies, undrained1 can sweet yellow corn, drained 2 cups carrots, chopped or sliced3 cups cabbage, chopped
Start carrots in a seperate saucepan, just covered with water. Cook until water is signifigantly reduced. Do not drain, set aside. Mince serrano peppers. Cut up chicken into small pieces. Heat oil in a 4 quart saucepan over medium-high heat. Add chicken, bell peppers, onions, garlic and curry powder; saute 4 minutes or until the vegetables are soft and chicken is cooked. Stir in broth, cabbage, cooked carrots, minced serranos, tomatoes and corn. Bring to a boil; reduce heat, and simmer 10 - 15 minutes.
Serving Size: 1 cup
Number of Servings: 16
Recipe submitted by SparkPeople user RAIZDBYWOLVES.
Serving Size: 1 cup
Number of Servings: 16
Recipe submitted by SparkPeople user RAIZDBYWOLVES.
Nutritional Info Amount Per Serving
- Calories: 77.8
- Total Fat: 0.8 g
- Cholesterol: 20.6 mg
- Sodium: 307.2 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.5 g
- Protein: 10.8 g
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