TEX MEX CHICKEN SOUP
Source of Recipe
courtesy of the LowCarbRecipeBox@yahoogroups.com
2 cups celery, chopped
1/2 cup green onions, chopped
1 bell pepper, chopped
1/4 head cabbage, chopped
2 teaspoons minced garlic
1 cube bouillon (1 can broth)
1/2 teaspoon black pepper
1 cup cilantro, chopped
1/2 Chorizo sausage in casing
5 skinless, boneless chicken breasts
1 1/2 cups water
Broken up pieces of pork rinds
Put all ingredients, except 1/2 of cilantro, in a crock pot
on high and cook 3 hours or until done; or set on low and
cook 6 to 8 hours. Top with pork rinds and cilantro, with a
dash of hot sauce, and shredded Jack cheese if desired. 5
servings of 5 g carb per serving.
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