Cabbage Chicken Soup for Weight Loss Recipe

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  1 tsp Adobo seasoning blend
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  1 tsp Garlic powder
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  0.8 tsp Paprika, Ground
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  0.3 tsp Cayenne Pepper, Ground
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  2 Chicken Thigh, Boneless Skinless(226g)
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  1 Yellow Onion(110g)
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  1 Carrots(61g)
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  1 Celery(40g)
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  2 cup Pumpkin, Sugar Pie
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  1 Potato, Yukon Gold(213g)
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  1 Cabbage, Green(454g)
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  1.5 tsp Garlic
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  3 tbsp Salsa Lizano, Costa Rican Style Sauce
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  33 fl oz water (add more as needed)
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  2 tbsp Cilantro, Fresh
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  Salt and pepper (to taste (only if needed))

Instructions

1. 1Combine the Goya Adobo seasoning, garlic powder, paprika, and cayenne pepper in a small bowl. Pat the chicken Marylands dry and rub the spice mixture evenly over both sides.
2. 2Place the seasoned chicken Marylands in a large pot over medium-high heat. Sear for 3–4 minutes per side until lightly browned, then transfer to a plate.
3. 3In the same pot over medium heat, add the onion wedges, chopped carrot, and chopped celery. Stir for 2–3 minutes until the onion begins to soften. Add the minced garlic and cook for 1 minute until fragrant.
4. 4Add the chopped pumpkin, chopped potato, and cabbage wedges to the pot. Stir to combine with the aromatics, then nestle the seared chicken Marylands back into the pot.
5. 5Pour in the 33 fl oz of water (add more as needed to just cover the ingredients). Stir in the Salsa Lizano and half the cilantro. Bring to a boil over medium-high heat.
6. 6Reduce heat to medium-low, cover, and simmer for 30–35 minutes until the potato is fork-tender, the cabbage is soft, and the chicken reaches an internal temperature of 165°F. Season with salt and pepper to taste if needed, and stir in the remaining cilantro.
7. 7Divide the soup evenly into meal-prep containers, making sure each portion includes a piece of chicken, vegetables, and broth. Allow to cool slightly before sealing. Refrigerate for up to 4 days.