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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 12 | cups | chicken broth, fat free | 1 | can (16 fl oz) | tomatoes, canned with green chilies | 1/2 | head, medium (about 5-3/4" dia) | Cabbage, shredded | 2 | medium | zucchini, cut into strips | 1 | cup, chopped | Onion, chopped | 1 | cup, diced | celery, chopped | 2 | peppers | 1 Jalapeno pepper, finely diced and seeded | 1 | breast, bone removed | Rotisserie Chicken, deboned and broken into chunks | 1/2 | cup | cilantro, fresh chopped | 1 | tablespoon | cumin, ground | 1 | tablespoon | Lime juice, fresh squeezed | 1/2 | teaspoon | kosher salt |
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Steps
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Sequence
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Step
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| | 1 | Combine broth, tomatoes, cabbage, zucchini, onion, celery, and jalapeno in a large dutch oven. | | 2 | Bring to a boil over medium high heat; reduce heat, and simmer 30 minutes. | | 3 | Stir in shredded chicken and all remaining ingredients; return to a simmer, and cook until heated through. Serve over rice. |
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