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1 T. butter
2 T. olive oil
1 onion (I prefer a bunch of green onions), chopped
5 cloves garlic, chopped
2 t. paprika
3 1/2 cups chicken broth
6 boneless skinless chicken thighs, cubed
1 can stewed tomatoes
4 oz. green chiles
1/4 t. ground cumin
Monterey Jack, cubed, or shredded cabbage
salt to taste
various vegetables, chopped
How To Prepare:
Melt butter and oil together. Saute onions and garlic for a mintue, then add chicken and saute until color changes. Add paprika and saute one minute longer. Add broth, tomatoes and chile. Add whatever vegetables you like (carrots, chinese radish, zucchini, etc.). Add cumin and simmer until vegetables are tender. Season with salt if needed. Cut cheese into chunks or shred some cabbage. Put some cheese chuncs or shredded cabbage into the bottom of serving bowls and ladle the soup over the top.
Number of Servings:
Carbs per serving - include all nutritional information if known:
Registered: August 2008 Location: Fayetteville, NC Posts: 1920
Review Date: Sun December 7, 2008
Would you recommend the product? Yes |
Price you paid?: None indicated
| Rating: 10
Positive aspects of the product (pros):
Gret taste and easy to throw together
I always like to have a slow cooker stew ready for the night we decorate our Christmas tree. Since we recently had beef stew, I was looking for something with chicken. This recipe is great! The only substitution I made was a can of diced tomatoes w/ chiles included in place of the can of stewed tomatoes with separate can of chiles. I threw everything in the slow cooker and let it go. The only additional vegetables I used were celery and mushrooms (since that's what I had on hand). Very tasty, very easy, and very low carb!
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