Recipes
Chicken Caldo-Style Tomato, Cabbage & Vegetable Soup
Uses: chicken thigh, cabbage, tomato sauce, red pepper, tomato, red onion
Ingredients:
- 1 bone-in chicken thigh
- 1 cup shredded cabbage
- 1/3 cup diced red pepper
- 1/2 plum tomato, diced
- 2 tablespoons diced red onion
- 1/4 cup tomato sauce
- 2 cups water
- Cumin, oregano, garlic powder, black pepper
- Small amount of salt
Instructions:
- Place the chicken thigh, water, tomato sauce, red onion, cumin, oregano, garlic powder, black pepper, and a small amount of salt in a saucepan. Bring to a gentle simmer.
- Cover partially and simmer until the chicken is fully cooked and reaches at least 165°F, about 25 to 35 minutes depending on size.
- Remove the chicken. Add cabbage, red pepper, and tomato to the broth and simmer for 7 to 10 minutes until tender.
- Remove the bone from the chicken, shred the meat, return it to the soup, and heat through. Taste and add a tiny pinch of salt if needed. Finish with lemon.
Good for: A light Latin-inspired chicken soup with tomato, cabbage, and warm seasonings.
Optional: Add cooked penne or beans to make the soup more substantial.