Ingredients~
2 TBSP extra virgin olive oil
2 medium onions, chopped
2 jalapeno peppers, seeded & minced
3 habanero peppers, minced (leave ALL the seeds in if you are a spicy fiend)
2-3 cloves of garlic, minced
5 medium carrots, cut in large chunks
12-16 boneless, skinless chicken thighs, cut in half
48 oz low sodium chicken broth
2 medium yellow and/or green zucchini, cut into thick slices
1 small head of cabbage, halved and sliced into thick shreds
1/4 cup of cilantro, chopped
juice of 2 limes
Directions~
1~ Heat oil over medium heat in a large dutch oven or other big pot until hot but not smoking Add onions, peppers & garlic and cook until softened and a little golden, about 5 minutes.
2~ Add carrots and chicken until chicken just starts to brown. Add broth and bring to a boil. Reduce heat and simmer, covered for 45 minutes.
3~ Add zucchini and cabbage. Mix well and return to simmer. Cover and simmer for an additional 30-45 minutes or until all vegetables are soft.
4~ Add cilantro and limes juice.
5~ Serve with yogurt, sliced peppers and avocado if desired.
Enjoy!
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