Spicy Chicken and Cabbage Soup

Spicy Chicken and Cabbage Soup
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Spicy Chicken and Cabbage Soup calories by ingredient
Submitted by:

Introduction

A variation of a recipe I found and modified. Very low in fat and very filling. Can add 3 cups of cooked brown rice for about 30 more calories and 1g more fat and fiber. I make lots of this for left overs, for 4 servings just use 1 serrano pepper, 2 chicken breasts 3 cans of low sodium chicken broth, 1 cup carrots, 1 cup cabbage and follow the rest of the recipe. A variation of a recipe I found and modified. Very low in fat and very filling. Can add 3 cups of cooked brown rice for about 30 more calories and 1g more fat and fiber. I make lots of this for left overs, for 4 servings just use 1 serrano pepper, 2 chicken breasts 3 cans of low sodium chicken broth, 1 cup carrots, 1 cup cabbage and follow the rest of the recipe.
Number of Servings: 16

Ingredients

    2 serrano peppers
    1 tsp olive oil
    1 cup chopped green bell pepper
    or
    1/2 cup each green and red bell peppers
    1/2 cup chopped onions
    1 Tbl minced garlic
    1 tsp curry powder
    1 - 24 oz package boneless skinless chicken breast
    2 - 32 fl oz Great Value ready to serve chicken broth
    1 (14.5 oz) can diced tomatoes with green chilies, undrained
    1 can sweet yellow corn, drained
    2 cups carrots, chopped or sliced
    3 cups cabbage, chopped

Directions

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.

Rate This Recipe