- 8 oz cabbage shredded
- 2 c chicken stock
- 1 tbsp chili powder
- 1 tbsp cumin
- 2 tbsp dried onion chopped
- 3 oz chicken breast cooked and chopped
- pepper to taste
- pink salt to taste
In a medium saucepan add 2 cups chicken stock.
Bring to boil.
Add spices, cabbage and cooked chicken.
The liquid will begin to dissolve, so it will become less soupy.
Let simmer for about 10 minutes, or until the cabbage is to your preference.
Calories: 309kcal | Carbohydrates: 33g | Protein: 33g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 424mg | Potassium: 1531mg | Fiber: 10g | Sugar: 12g | Vitamin A: 2670IU | Vitamin C: 91.5mg | Calcium: 218mg | Iron: 7.7mg