Cabbage, roasted red peppers, cotija, toasted pepitas
⏱️ 25 min🍽️ 2 servings
Cooking Tips
Taste and adjust salt and pepper at each stage of cooking. Toast the pepitas until fragrant for maximum flavor and crunch. Garnish with fresh toppings just before serving for best texture.
Ingredients
1 whole Scallion
0.25 oz Garlic
3 oz Cabbage
0.25 oz Cilantro
2 whole Roma Tomato
10 oz Chopped Chicken Breast
2.25 oz Roasted Red Peppers
2 tsp Ancho-Cumin Spice Blend
6 oz Creamy Mushroom Broth
0.5 oz Pepitas
0.75 oz Cotija Cheese
0 Cooking Oil
0 Salt
0 Black Pepper
0.5 cup Water
Tools
large pot
small sauté pan
measuring cup
measuring spoons
thermometer
cutting board
paper towels
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Green Chef
Ancho Chicken Soup
Cabbage, roasted red peppers, cotija, toasted pepitas
⏱️ 25 min🍽️ 2 servings
Cooking Tips
Taste and adjust salt and pepper at each stage of cooking. Toast the pepitas until fragrant for maximum flavor and crunch. Garnish with fresh toppings just before serving for best texture.
Ingredients
1 whole Scallion
0.25 oz Garlic
3 oz Cabbage
0.25 oz Cilantro
2 whole Roma Tomato
10 oz Chopped Chicken Breast
2.25 oz Roasted Red Peppers
2 tsp Ancho-Cumin Spice Blend
6 oz Creamy Mushroom Broth
0.5 oz Pepitas
0.75 oz Cotija Cheese
0 Cooking Oil
0 Salt
0 Black Pepper
0.5 cup Water
Tools
large pot small sauté pan measuring cup measuring spoons thermometer cutting board paper towels
Mise en Place
1
Prep vegetables and herbs
Trim and thinly slice scallion, mince garlic, roughly chop cabbage if necessary, de-stem and roughly chop 1/4 oz cilantro leaves, and small dice 2 whole Roma tomatoes into about ¼-inch pieces.
2
Prepare chicken
Pat 10 oz chopped chicken breast dry with paper towels. Cut any larger strips in half lengthwise.
3
Measure out ingredients
Measure out 2 tsp ancho-cumin spice blend, 6 oz creamy mushroom broth, ½ oz pepitas, and ¾ oz cotija cheese. Get out cooking oil, salt, and pepper as needed.
4
Prepare roasted red peppers
If not pre-chopped, roughly chop 2¼ oz roasted red peppers.
Cooking Steps
1
Prep Ingredients
Trim and thinly slice scallion. Mince garlic. Roughly chop cabbage if necessary. De-stem cilantro and roughly chop the leaves. Small dice Roma tomatoes into pieces, about ¼ inch each.
2
Start Soup
Pat chopped chicken breast dry with paper towels and cut any larger strips in half lengthwise. Heat 1½ tablespoons cooking oil in a large pot over medium-high heat. Add chicken to the hot pot. Cook 3-4 minutes, or until lightly browned, stirring occasionally. Add scallion and garlic. Season with ½ teaspoon salt and ¼ teaspoon pepper (1 teaspoon salt and ½ teaspoon pepper for 4 servings). Cook 2-3 minutes, or until slightly softened, stirring occasionally.
3
Add Veggies
Add cabbage and roasted red peppers to the pot. Season with ancho-cumin spice blend. Cook 3-4 minutes, or until cabbage begins to soften, stirring occasionally.
4
Finish Soup
Add creamy mushroom broth, about half the cilantro, and about ½ cup water (1 cup for 4 servings) to the pot. Stir to combine. Bring to a boil, then reduce heat to medium low. Simmer about 5 minutes, or until chicken is fully cooked and broth has slightly reduced, stirring occasionally. Season with salt and pepper to taste.
5
Toast Pepitas
Place pepitas in a small dry sauté pan over medium heat. Toast 2-3 minutes, or until fragrant, shaking pan frequently. Transfer pepitas to a cutting board and allow to cool. Roughly chop.
6
Plate Your Dish
Divide ancho chicken soup between bowls. Garnish with tomatoes, cotija cheese, toasted pepitas, and remaining cilantro. Enjoy!