Calories Per Serving: 220
8 oz shredded cabbage
2 cups Swanson chicken stock
1 tsp. cayenne pepper
1 tsp. black pepper
1 T. chili powder
1 T. cumin
3 pinches of dried chopped onions
3 oz cooked chicken breast
- In a medium saucepan add 2 cups chicken stock.
- Bring to boil.
- Add spices, cabbage and cooked chicken.
- Stir constantly.
- The liquid will begin to dissolve, so it will become less soupy.
- Let simmer for about 10 minutes, or until the cabbage is to your preference.