Spicy Chicken Vegetable Soup: C1

Spicy Chicken Vegetable Soup

Minutes of Prep: 15

Cook Time: 60

Servings: 4

Note from Rochelle: This is my modified version of the recipe listed in the 17 Day Diet book. I like it spicy, so if you are not a fan of heat, I recommend reducing or forgoing the cayenne pepper, jalapeno and jalapeno powder. I reduced the amounts of cayenne for this recipe, but please taste test as you add the spices to find the balance you enjoy most. 

4 blackened chicken breasts, cut into chunks (click here for my simple blackening seasoning)

2 1/2 cups cabbage, chopped

1 large carrot, chopped

1 cup mushrooms, sliced

1 large onion, chopped

1 jalapeno, diced

2 large celery stalks with leaves, chopped

1 15 oz can crushed tomoatoes

1 14 oz can fat free, low sodium chicken broth

1 teaspoon sea salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

2 teaspoons cayenne 

1 teaspoon jalapeno powder

1. Place all ingredients except for chicken in a large pot and simmer for one hour, or until vegetables are soft.

2. Add chicken and heat thoroughly.