REPLACED DINNER WITH THIS SOUP and WAS SHOCKED! Low Calorie, Low Carb and Delicious!

Ingredients

• 2 tablespoons Olive Oil (extra virgin preferred)
• 1 large Onion (peeled and diced)
• 3 cloves Garlic (minced; chopped 15 minutes earlier)
• 2 cups Chicken Breast (cut into small cubes; skinless, boneless)
• 2 medium Tomato (diced; will wilt quickly)
• 1 teaspoon Turmeric Powder (ground, provides curcumin)
• ½ teaspoon Black Pepper (freshly ground)
• ¼ teaspoon Cayenne Pepper (adjust for heat preference)
• 1 teaspoon Oregano (dried)
• to taste Salt (helps draw out moisture from onion)
• 1 medium Chayote (Chiote) (peeled and cubed; can substitute zucchini)
• 2 large Carrot (peeled and sliced)
• 2 cups Cabbage (shredded; divided (half added early, half later))
• 4 cups Water (enough to cover vegetables, do not overfill pot)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, cube the chicken breast, dice the tomatoes, peel and cube the chayote, slice the carrots, shred the cabbage (reserve half for later).

   Time: PT15M

2. Sauté Onion

   Heat 2 Tbsp olive oil in the skillet over medium heat. Add the diced onion and sauté until translucent and lightly golden, about 5 minutes.

   Time: PT5M

3. Add Garlic

   Stir in the minced garlic and cook for 1 minute until fragrant.

   Time: PT1M

4. Brown Chicken

   Add the cubed chicken breast to the pan. Cook, stirring occasionally, until the pieces are lightly browned on all sides, about 5 minutes.

   Time: PT5M

5. Add Tomatoes

   Add the diced tomatoes and sauté for 2 minutes until they begin to soften and release juices.

   Time: PT2M

6. Season the Base

   Stir in turmeric, black pepper, cayenne pepper, oregano, and salt. Mix well for 1 minute.

   Time: PT1M

7. Add Vegetables and Water

   Add the cubed chayote, sliced carrots, and half of the shredded cabbage to the pot. Pour in 4 cups water (or low‑sodium broth) just enough to cover the ingredients, but do not fill to the brim.

   Time: PT3M

8. Simmer

   Bring the soup to a gentle boil, then reduce to a simmer. Cover and let cook for 20 minutes, stirring occasionally.

   Time: PT20M

9. Add Remaining Cabbage

   Stir in the remaining shredded cabbage and continue to simmer uncovered for another 10 minutes.

   Time: PT10M

10. Finish and Serve

    Taste and adjust seasoning if needed. Ladle into bowls and enjoy hot, or let cool and portion for freezing.

    Time: PT2M

Nutrition Facts

Calories

210

Protein

28 g

Carbohydrates

12 g

Fat

6 g

Fiber

5 g