Chicken Chili Soup

1 whole, cooked rotisserie chicken, meat shredded
1 Tsp olive oil
4 C low sodium chicken broth
2 T (two capfuls) Chili Seasoning
1 tsp ground cumin
1 tsp paprika
1 can (~16 oz or 2 cups) diced tomatoes (no sugar added)
2 C shredded cabbage
6 garlic cloves- chopped finely
2 C chopped zucchini or yellow squash

Instructions

In a large Dutch oven or heavy pot, heat oil until hot. Add garlic. Stir on medium-high heat 3 minutes or until tender. Add cabbage and zucchini bell, chili powder, cumin, and paprika; stir 2 minutes on medium-high heat.
Increase to high heat and stir in crushed tomatoes with juices, shredded chicken, and broth. Bring to a rapid boil. Immediately cover and reduce heat to simmer for 10 minutes.
Serve with optional toppings, as desired. Chili keeps well covered and chilled for several days. (In fact, flavor intensifies wonderfully the next day.)

OPTIONAL: Garnish each with reduced fat shredded cheese and or sour cream.

For clients on program:
Serving Size is 1/4 of this dish
1 Leaner
1 Healthy Fat
3 Green
2 Condiments