Susanna's Cha Cha Cha Chicken Soup

My Sister-in-Law Susanna spent some time living in Mexico when our kids were young. When she arrived home for a visit they learned a few new Spanish words and we all benefited from her excellent cooking. She shared a dish of sauteed fresh tomatoes, cabbage and cheese served in tortillas. This soup is inspired by Susanna's memorable dish she shared with us from her travels more than twenty years ago. Thank you Susanna!

Susanna's Cha Cha Cha Chicken Soup

serves 4-6

2 T. avocado oil or olive oil

1 lg onion chopped

20 cherry tomatoes

1 small head of cabbage

2 C. cooked chicken breast diced

4 C. Chicken stock
1 C. cooked brown rice

1 t. cumin

1 t. sea salt 

1-2 t. Chipotle chili in Adobo sauce finely diced or 1-2t. chili powder

1 T. fresh cilantro

1 scallion diced

1/2 C. shredded Cheddar or Jack cheese

1. Saute chopped onion in the oil on medium low heat, stirring for 5 minutes. Add the cherry tomatoes, cook for 5-7 minutes until tomatoes soften.

 

2. Cut the cabbage in half, removing the core. Cut into a 1" dice. Add to the tomato and onions. Cook until softened 5-7 minutes stirring often.

3. Add the cumin, salt, chicken stock, chicken, rice, Chipotle or chili powder to taste. Simmer another 15-20 minutes until the cabbage is tender. Add the chopped cilantro. 

4. Ladle into soup bowls. Garnish with cheese and scallions.

Cooks Note: This is an easy soup to take on the go. Ladle into wide mouth pint jars. Garnish with cheese and scallions.