3 boneless and skinless chicken breasts (each 4 to 6 ounces, or 113 to 170 g)
1 tablespoon (15 ml) olive oil
2 cups shredded cabbage
1 white onion, chopped
3 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon dried oregano
1 large red bell pepper, diced
1 can (28 ounces, or 794 g) diced tomatoes
3 cups (700 ml) low-sodium chicken broth
1 cup (240 ml) water
1 cup (150 g) whole corn kernels (optional)
1 can (15 ounces, or 425 g) black beans, rinsed and drained
32 oz Round
For this dish we recommend our 32oz Round Meal Prep Food Storage Containers. All of our containers are made in the USA & Canada. Our containers are Snap Tight Leak-Resistant EVERY TIME! We guarantee FDA Approved Food-Grade Materials that are Microwave, Dishwasher & Freezer SAFE! GREAT VALUE! Reuse continuously, then recycle when you're ready for a fresh supply. Worry Free Meal-Prep! Our food storage containers will survive the commute to work or school.
1Place the chicken breasts into a large saucepan with a lid. Add enough water to just cover the chicken. Cover the pot and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer the chicken until the meat is no longer pink, about 12 minutes.
2Transfer the chicken breasts to a large bowl, and using 2 forks, shred the chicken meat. Set aside.
3Heat the olive oil in a large pot with a lid over medium heat. Add the onion and garlic, and cook and stir until both are soft, 2 to 3 minutes.
4Add the chili powder, oregano, bell pepper, tomatoes, broth, and water. Bring to a boil, then reduce the heat to low and simmer for 5 to 10 minutes with the lid set slightly askew on the pot.
5Add the shredded chicken, corn (if using) and beans (if using). Cook for 10 more minutes, covered, stirring once or twice. Remove from the heat.
6Equally divide the soup into 4 to 6 containers, Erin is using our 32 oz Round Food Storage Container Snap Pak because they are the perfect size and totally leak-proof!
NOTES: Store in the refrigerator for up to 5 or 6 days. To reheat, microwave for 2-3 minutes or warm in a pot over medium-high heat for 6-7 minutes stirring frequently.