I love to cook but haven’t had the time. When I am off I often end up in the kitchen, and this time is no different. This Memorial Day weekend when most are thinking BBQ and sun I’m thinking soup, tamales and pulled pork.

First up, chicken tortilla cabbage soup. You read right - I’m making up my own soup combination to get both chicken tortilla and cabbage soups in the pot.


2 large, bone-in, chicken breasts
1 10oz can all natural, low sodium chicken broth
1 tsp sea salt
1 small head cabbage, cleaned and chopped
1 small red onion, sliced
4 garlic cloves, peeled and mashed
1 20oz can black beans, drained
20 oz can diced tomatoes and green chilies OR your own roasted tomato/green chili mix
Extra Virgin Olive Oil

Chili powder
Red pepper flakes
Plain, low fat greek yogurt

    1.    Drizzle a teaspoon or so of EVOO into a 5 quart stockpot and warm on low to medium heat
    2.    Toss sliced onion and sliced/mashed garlic into stockpot, stir occasionally until onion is softened
    3.    Place chicken in stockpot and cover with water - I used almost 4 cups
    4.    Cover, add sea salt, and bring to a boil
    5.    Lower heat and simmer for at least two hours
    6.    Remove chicken and set aside to cool
    7.    Skim off fat from stock
    8.    Add chopped cabbage, black beans, tomatoes, green chilies, and your favorite spices, continue to simmer
    9.    Go back to the chicken to prepare it: Remove skin and fat, clean it off the bone and shred it
    10.    Add shredded chicken to stockpot and simmer for 30 minutes or more

Garnish how you like - tortilla chips, salsa, cheese, etc., or eat as is and ENJOY! I like to use greek yogurt instead of sour cream. That’s what you see in the picture - a dollop, a dollop of yo-gurt! ;-D

I'll be freezing most of the soup in individual bowls so I can grab and go. Mmmm mmm what a good lunch for work!