CHICKEN AND CABBAGE SOUP

1 cup diced white onion

4 cloves minced garlic

5 cups shredded green cabbage

14.5 fire roasted dice tomato with medium green chilies (Muir Glen organic brand)

 4 oz mild green chilies

15 oz pinto bean, drained and rinsed

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

1/2 tsp mexican oregano

1/2 tsp salt

32 oz chicken broth

1/2-3/4  lbs chicken breasts

1/2 lime, juice

Sauté onions and cabbage until soft, 6 minutes

Add garlic and cook 1 minute

add diced tomatoes, green chilis, beans, seasoning and broth

bring up the heat

Add in chicken breasts, turn heat to simmer for 30 minutes

take chicken out and shred.

Add back to pot

Add juice of 1 lime.

taste and season with salt and pepper to taste.