Ingredients
Chicken:
- ¼ cup olive oil
- 1 cup bell pepper (green, diced)
- 1 cup celery (diced)
- ¼ cup bell pepper (diced)
- 3 garlic cloves (diced)
- 3 chicken breast (cubed (~8 ozs)
- 2 cups chicken broth
- ½ head fresh cabbage (about 4 cups, chopped)
- 1 cup Hatch medium heat green chili
- (Onion powder, garlic powder, oregano and cumin, to taste)
Garnish:
- 1 cup fresh cabbage (shredded)
- ¼ cup bell pepper (red, diced)
- 1 green onion (chopped)
- 1 jalapeño pepper (chopped)
- ¼ cup fresh cilantro (chopped)
- 1 lime (juiced)
- salt (to taste)
- 1 cup cheddar cheese (or Monterey jack, shredded)
Nutrition Info Per Serving
Serving Size
4 fluid ounce
Carbohydrates
11
g
Protein
33
g
Fat
18
g
Calories
338
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Instructions
- Combine oil, peppers, celery, and garlic in a stockpot. Saute until tender, about 5 minutes.
- Add oregano and chicken, braise slightly, another 5 minutes.
- Season with onion powder, garlic powder and cumin.
- Add chicken stock and green chiles. Simmer until chicken is cooked through and liquid is reduced, about 15 minutes.
- Add the chopped cabbage midway through the simmer, about 3 minutes.
- Add more green chiles to taste.
- In a separate bowl, add all of the garnish (salad) ingredients, mix and salt to taste.
- Top each serving with cheese, cabbage garnish and small amount of sour cream, if desired. Dust lightly with powdered red chili flakes to add spicy heat.