LOW CARB CABBAGE CHICKEN TACO SOUP

INGREDIENTS

  • 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
    LOW CARB CABBAGE CHICKEN TACO SOUP

INSTRUCTIONS

  1. Heat oìl ìn a pot. Add mìnced garlìc. Saute tìll ìt starts to brown.
  2. Add chopped onìon. Fry tìll ìt ìs soft and translucent.
  3. Add chopped celery, followed by chìcken chunks. Fry for one mìnute.
  4. Add shredded cabbage. Cook for 2 mìnutes. The cabbage wìll start to soften.
  5. Add chopped red bell pepper. Cook for 30 seconds.
  6. ......
  7. .......
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