5 cups organic chicken bone broth or reduced salt chicken stock
1 tablespoon Kevin’s Natural Foods Taco Seasoning
1/2 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon onion powder
1 dry pint (10 oz) cherry or grape tomatoes
4 ounces (1/2 pkg) sliced mushrooms
5 mini sweet peppers, sliced
3 green onions, chopped
1/2 jalapeño pepper, chopped
1/8 sliced Spanish olives (optional)
1/2 cup chopped cilantro, divided
1/2 head cabbage (13 oz), cut into 1-inch wide strips
Salt to taste
Fresh lime juice
Prepare chicken. Snip the corner of the bag and drain natural broth into pressure cooker pot or stovetop soup pan. Remove chicken from bag and chop into bite size pieces, and place into pot.
Add chicken broth, Taco Seasoning, cumin, coriander, turmeric, and onion powder, and stir until combined.
Add tomatoes, mushrooms, mini sweet peppers, green onions, jalapeño, Spanish olives, 1/4 cup cilantro, and cabbage, and stir until well combined.
Note: The jalapeño and olives are totally optional!
Electric Pressure Cooker: Lock the lid, close the vent to seal, and set for 15 minutes on Soup Cycle. Allow pot to release pressure naturally for 15 minutes before opening lid.
Stovetop Method:Bring ingredients to a boil then reduce heat to low and simmer for 30-45 minutes or until cabbage has soften.
Season with salt to taste, a squeeze lime juice, and a sprinkling of fresh cilantro. Serve immediately and enjoy!