This was a great soup!!!! I learned the hard way that you don’t need 3 quarts of broth if you use pre-cooked chicken. I was nervous about just allowing my raw chicken to cook in the broth. Why? Because I was afraid it was going to take longer than 20 minutes and then I would get impatient and upset and give up. So I cooked my chicken in the slow cooker via the Salsa Chicken method or you could do it via the Slow Cooker Rotisserie Chicken way depending on the amount and kind of flavor you want. If you want a lot of soup for a large crow then keep the 3 quarts of broth. (We ended up sharing our left overs with a friend who just had a baby.) But don’t be afraid to use less broth.
1 1/2 Chicken Breasts, boneless skinless
1 large onion, peeled and chopped
4 cloves Garlic, minced
1 tbsp Olive Oil
1-2 4.5 oz cans of chopped Green Chilies
14/5 oz can Fire Roasted Crushed Tomatoes
3 quarts Chicken Stock OR 1-2 quarts if using pre-cooked chicken
1 tbsp ground Cumin
1/4-1/2 tsp crushed Red Pepper
1/2 tsp Turmeric
2 1/2 cups sliced Carrots
4 cups chopped Cabbage, optional
3 cups small Broccoli florets
2 avocados, peeled and diced, optional
In a large sauce pot, add olive oil, onion, and garlic and saute for 5-6 minutes over medium high heat to soften.
Then add the chicken breasts, green chilies, crushed tomatoes, chicken brother, all spices, carrots, and 1 1/2 tsp salt.
Bring to a boil.
Lower the heat and simmer for 20 minutes or until the chicken breasts are cooked through.
Remove the chicken with tongs and set them aside to cool.
Add the chopped cabbage and broccoli to the pot.
Continue to simmer to soften the broccoli.
Meanwhile, shred the chicken and stir it back into the soup.
Once the broccoli is tender, taste and add S&P as needed.
Serve warm with avocados.
Note: Feel free to use rotisserie chicken to speed up the cook/simmer time. You could also pre-cook your chicken in your slow cooker (4-5 hrs on HIGH) that morning or the day before. I threw some chicken and salsa in my slow cooker that morning and put the chicken in the soup and just let it all simmer together for 20 minutes or until the veggies were all tender.
You could also precook your chicken in the slow cooker (4-5 hours oh HIGH) and then add all the ingredients and let slow cook for 2-3 hrs on LOW to allow all the flavors to come together.