Description
A hearty chicken and vegetable soup that is both comforting and nutritious.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 ½ cups sliced carrots
- 4 cups chopped cabbage
- 3 cups small broccoli florets
- 1 ½ pounds boneless skinless chicken breasts
- 3 quarts chicken broth
- 14 ounces crushed tomatoes
- 3 cans chopped green chiles (4 ounces each)
- 1 tablespoon ground cumin
- 1 teaspoon crushed red pepper
- ½ teaspoon turmeric
- Salt and black pepper, to taste
- Fresh cilantro or parsley, chopped (for serving)
- 2 avocados, diced (for serving)
Instructions
- Heat the olive oil in a large soup pot over medium heat. Add the onion and garlic and cook for about 5–6 minutes until softened.
- Add the chicken breasts, green chiles, crushed tomatoes, chicken broth, cumin, crushed red pepper, turmeric, carrots, and 1½ teaspoons salt. Bring to a boil, then reduce the heat and let the soup simmer for 20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and transfer it to a cutting board. Let it cool slightly, then shred it with two forks.
- Add the cabbage and broccoli to the pot and continue simmering until the broccoli is tender.
- Return the shredded chicken to the soup and season with additional salt and black pepper to taste.
- Serve the soup hot, topped with cilantro or parsley and diced avocado.
Notes
- This soup is perfect for making ahead and reheating for quick meals.
- Feel free to add other vegetables depending on what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 90mg