This soup is so easy to make, has a ton of flavor and will last throughout the entire week. Not to mention it's low in calories. You can add any type of protein you would like - shrimp, steak, chicken, or no meat at all! I added shredded chicken to mine. You can also mix up the veggies and make it spicier by adding some jalapeños or more red pepper flakes.
This soup is also great to make in a large batch and freeze for some easy weeknight dinners. It's always nice to have some backup meals for those days when you're super busy and don't have time to make anything and don't want to pick up food.
1 12oz jar tomatillo salsa
1 12 oz jar red salsa (any variety that you like and any spice level depending on your preference)
1 lb chicken breasts, cut in half (or other protein of choice)
1 Tbsp coconut oil
3 large carrots, peeled and chopped
1 lb mushrooms, cleaned and sliced
1 medium yellow onion, chopped
3 cloves garlic, minced
1/4 tsp red pepper flakes (may adjust for preferred level of spice)
1 tsp cumin
1/2 tsp sea salt
fresh black pepper to taste
You can either boil the chicken and then shred or bake and shred.
1. Bring a large pot of water to a boil.
2. Add chicken and cook for about 15-20 minutes or until cooked through.
3. Remove chicken and shred with two forks
1. Preheat over to 350 degrees.
2. Bake chicken for 20-30 minutes (depending on thickness), or until no longer pink in the middle.
3. Remove chicken from the oven and shred with two forks.
1. Heat oil in a large pot.
2. Add onion and garlic and sauté for a minute or so.
3. Add in the veggies and spices and stir occasionally until the veggies become translucent.
4. Add the chicken broth (you may also use vegetable broth if you want to make it a vegetarian dish), jar of tomatillo salsa and red salsa and bring just to a boil.
5. Reduce heat and simmer for about 20 minutes.
6. Add shredded chicken and the chopped cabbage and stir. Cook until cabbage is wilted and chicken is heated through