Author Notes
This recipe is adapted from a recipe my mom's best friend created. I make it to jumpstart any diet because it's filling and good for you. —Emilie
Ingredients
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2
whole chicken breasts, bone in and skin on
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1
onion, quartered
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1 cup
chopped celery leaves and ribs
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4 cups
chicken stock
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1/2
head cabbage, thinly shredded
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1
large jar salsa
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1 teaspoon
salt
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4-5 cups
frozen vegetables
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2 teaspoons
cumin, or more to taste
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3 splashes
Cholula, or more to taste
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1/4 cup
chopped cilantro
Directions
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Cover the chicken with water, add onion, celery and leaves, pinch of salt, peppercorns if desired, and a pat of butter (don't ask me why, my mom always did). Stew chicken until done.
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Allow to cool and remove skin. Shred chicken.
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Add chicken and stock to large pot. Add salsa and seasoning.
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Add thawed vegetables. I usually use corn, green beans, and peas that I've frozen from the farmer's market, but you can use supermarket frozen or even canned vegetables. Use any combination of veggies you like. It's adaptable!
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Add shredded cabbage and simmer soup for at least 30 min. Taste and add Cholula or other hot sauce as desired.
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If I'm not dieting, it's good with tortilla strips on top. I also stir in some fresh cilantro before serving.
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