3 – 4.5ounce cans Old El Paso Chopped Green Chiles
14.5ounce can “fire roasted” crushed tomatoes
3quarts chicken stock
1tablespoon ground cumin
1teaspoon crushed red pepper
2 1/2cups sliced carrots
4cups chopped cabbage
3cups small broccoli florets
2 avocadospeeled and diced
Salt and pepper
Set a large sauce pot over medium heat. Add the olive oil, chopped onions, and garlic. Sauté for 5-6 minutes to soften. Then add the chicken breasts, Old El Paso Chopped Green Chiles, crushed tomatoes, chicken broth, all spices, carrots, and 1 1/2 teaspoons sea salt.
Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breasts are cooked through. Then remove the chicken with tongs and set them on a cutting board to cool.
Add the chopped cabbage and broccoli to the pot. Continue to simmer to soften the broccoli. Meanwhile, shred the chicken breasts with two forks, and stir it back into the soup. Once the broccoli is tender, taste, then salt and pepper as needed. Serve warm with a generous amount of diced avocado on top!
If the soup base boils down too much, add 2-3 cups of water to the broth. Then taste for seasoning.