RECIPE: Cabbage Chile Soup

RECIPE : Cabbage Chile Soup

This recipe was inspired by The Neely's Chicken Chile Stew.

Here is what you will need:

8 cups of chicken broth
1 poblano pepper
1 onion
chili powder
cumin powder
1 head of cabbage
½ teaspoon of vegetable oil

First cut up your onion and pepper. Put vegetable oil in pan. This is just a little bit of oil, but you can spread it around in the pan. You can add just some chicken broth here to go with the oil and it helps spread it out and keeps the vegetables from sticking.

Put onion and pepper in pan on medium to high heat. Sprinkle chili powder and cumin on the vegetables. (You like it hot? – add more) You will want enough here so that the onion is changing to a brownish color as you saute them. Cook these until they are sauteed and have color.

Cut your head of cabbage up – getting as much out of the head as you can. Do not grate the cabbage like you would make slaw – just cut it.

Now put the chicken broth in pot. Add sauteed vegetables and cabbage. Cook on medium heat for about 40 mins. Stir and check on it every 15 mins. I like to cook it until the cabbage is real soft and has absorbed the flavor.

1 cup – 52 calories, 1g fat, 6g carbs and 3g protein

This is great with any kind of sandwich. You could even use it as a mid-meal snack with a cup of soup and 5 crackers.

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