- 3/4 head cabbage
- 1 can chicken broth
- 2 cans sliced stewed tomatoes
- 2 roasted, boiled or baked chicken thighs
- 2 small cans diced green chilies or one lg can
- 1 can of okra
- 1 chicken bouillon cube
- 1/2 to 1 tsp. of minced garlic
- olive oil
Slice and cut the cabbage into pieces (this should not be as finely chopped as coleslaw; there should be small chunks.) Saute the cabbage in a large skillet or pan in olive oil until tender. Add garlic and thoroughly mix.
Add the chicken broth, stewed tomatoes, green chilies, okra and bouillon cube. De-bone the chicken and add to the mixture. Add water until desired consistency of soup.
Simmer for at least 20-25 minutes.