1 whole rotisserie chicken, deboned and diced
1 large yellow onion, diced
6 cloves of garlic, minced
1 package crimini mushrooms, sliced
6 jalapenos, diced
2 serranos, diced
1 each green, yellow, red and orange bell peppers, diced
2 stalks broccoli, cut up
1 stalk cauliflower, cut up
1 lb. fresh green beans, cut in half
1 head white cabbage, cored and sliced
1 head purple cabbage, cored and sliced
1 16oz. can diced tomatoes
2 tbls. tomato paste
1 bunch fresh cilantro, diced
1 bunch fresh basil, diced
salt and pepper to taste
curry powder to taste
juice of one lemon
Place the rotisserie chicken carcass and any vegetable scraps in a large stock pot and cover with 8 cups of cold water. Bring to a boil over high heat and simmer for 15-30 minutes or until a deep golden brown color. Strain and set aside.
In another large stock pot, spray with non stick cooking spray and set on medium-high heat. Once heated, add onions and cook for about 10 minutes or until translucent. Add the garlic, mushrooms, chilies, broccoli, cauliflower, green beans, and bell peppers and cook for about 20 minutes or until caramelization begins. Mix in tomato paste, salt and pepper and curry powder, and deglaze with chicken stock. Bring to a boil and slowly add cabbage until incorporated. Add diced chicken and tomatoes, and simmer on medium high heat for 30 more minutes. Stir in fresh herbs and lemon juice and cook five more minutes before service.
Tifahn Rodriguez : Apr 15, 2014 – This soup tastes so spicy and delicious you won't notice how quickly you are losing weight...