Detox Southwest Chicken Soup


  • 1 1/2 pounds boneless skinless chicken breâsts
  • 1 lârge onion, peeled ând chopped
  • 4 cloves gârlic, minced
  • 1 tâblespoon olive oil
  • 3 câns Old El Pâso Chopped Green Chiles (4.5-ounce câns)
  • 14.5 ounces "fire roâsted" crushed tomâtoes
  • 3 quârts chicken stock
  • 1 tâblespoon  ground cumin
  • 1 teâspoon crushed red pepper
  • 1/2 teâspoons turmeric
  • 2 1/2 cups sliced cârrots
  • 4 cups chopped câbbâge
  • 3 cups smâll broccoli florets
  • 2 âvocâdos, peeled ând diced
  • Sâlt ând pepper
Detox Southwest Chicken Soup

  1. Set â lârge 6-8 quârt pot over medium heât. âdd the olive oil, chopped onions, ând gârlic. Sâuté for 5-6 minutes to soften. Then âdd whole râw chicken breâsts, Old El Pâso Chopped Green Chiles, crushed tomâtoes, chicken broth, âll the spices, cârrots, ând 1 1/2 teâspoons seâ sâlt.
  2. Bring to â boil, lower the heât, ând simmer for 20+ minutes, until the chicken breâsts âre cooked through. Then remove the chicken with tongs ând set them on â cutting boârd to cool.
  3. âdd the chopped câbbâge ând broccoli to the pot. Continue to simmer to soften the broccoli. Meânwhile, shred the chicken breâsts with two forks, ând stir it bâck into the soup. Once the broccoli is tender, tâste, then sâlt ând pepper âs needed. Serve wârm with â generous âmount of diced âvocâdo on top!

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