Cabbage Chicken Soup for Weight Loss Recipe

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  Adobo seasoning blend(5g)
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  Garlic powder(5g)
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  Paprika, Ground(4g)
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  Cayenne Pepper, Ground(1g)
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  Chicken Thigh, Boneless Skinless
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  Yellow Onion
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  Carrots
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  Celery(400g)
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  Pumpkin, Sugar Pie(480g)
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  Potato, Yukon Gold
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  Cabbage, Green
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  Garlic(8g)
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  Salsa Lizano, Costa Rican Style Sauce(45g)
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  33 fl oz water (add more as needed)
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  Cilantro, Fresh(30g)
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  Salt and pepper (to taste (only if needed))

Instructions

1. 1Combine the adobo seasoning, garlic powder, paprika, and cayenne pepper in a small bowl. Pat the chicken thighs dry and season both sides evenly with the spice mixture.
2. 2Heat a large pot over medium-high heat with a drizzle of olive oil. Sear the chicken thighs for 3–4 minutes per side until golden brown, then transfer to a plate.
3. 3In the same pot, add the diced onion, carrots, and celery, stirring occasionally for 2 minutes over medium-high heat. Add the fresh garlic and cook for 1 minute until fragrant.
4. 4Add the pumpkin, potato, and cabbage to the pot, stirring to coat with the oil and spices. Return the chicken thighs to the pot.
5. 5Pour in enough water to cover the vegetables by about 1 inch, then add the salsa lizano and fresh cilantro. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 25–30 minutes until the potato and cabbage are tender and the chicken reaches an internal temperature of 165°F.
6. 6Remove from heat and taste; adjust seasoning with additional adobo or salt as desired.
7. 7Divide the soup evenly into 6 airtight containers while hot, allowing to cool slightly before sealing. Refrigerate for up to 4 days or freeze for up to 3 months.