LOW CARB CABBAGE CHICKEN TACO SOUP
INGREDIENTS
INSTRUCTIONS
- 1 tbsp vegetable oìl
- 1 tbsp Mìnced garlìc
- 1 Medìum onìon Chopped
- 300 grams boneless skìnless chìcken breast Cut ìn to small chunks
- 1/4 cup celery Chopped
- 2 cups (heapìng) cabbage Shredded
- 1 Medìum red bell pepper Chopped
- 1 cup plum tomato Blanched and chopped / Canned
- 1/2 tbsp red chìlì powder
- 1/2 tbsp chìpotle chìllì powder
- 1 tbsp Roasted Cumìn powder
- 2 tsp Drìed Oregano
- 1 tsp Red chìlì flakes (optìonal)
- 2 cups chìcken stock or Water
- Salt to taste
- 1/2 cup sharp cheddar cheese
- 1/2 cup Fresh Corìander leave for garnìshìng
- Lemon Wedges
INSTRUCTIONS
- Heat oìl ìn a pot. Add mìnced garlìc. Saute tìll ìt starts to brown.
- Add chopped onìon. Fry tìll ìt ìs soft and translucent.
- Add chopped celery, followed by chìcken chunks. Fry for one mìnute.
- Add shredded cabbage. Cook for 2 mìnutes. The cabbage wìll start to soften.
- Add chopped red bell pepper. Cook for 30 seconds.
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