Chicken Soup with Tajin Seared Cabbage E.A.T. #45

I do believe certain foods are curative, not to mention comforting.  Chicken soups are both of these things. Chicken soup is my go-to, my default, for comfort. Lordy Mercy don’t we all need all the comfort we can create right now? I know I do. Healthy, hearty, full of vegetables and broth, it is so very easy-as-this.

I started with half a store-bought broasted chicken tossed into a pot along with some carrots and celery, dried thyme leaves, salt, black pepper and water. After cooking down for a while, I removed the chicken pieces and pulled off any chunks of meat left on the bones and added back to the pot.

Half a head of cabbage chopped up and seared with a good splash of olive oil and a generous sprinkling one of my favorite spice mixes, Tajin. Do you know this mix? It is a Mexican seasoning made with chile peppers, salt and dehydrated lime juice.  It is often sprinkled on slices of fruit such as mango, melon and pineapple in Mexico. Tajin makes a great margarita or bloody mary rimmer and a fabulous rub for slabs of meat or fish.  It can be found in most supermarkets and international markets everywhere in the United States. Once again another reason to say Viva Mexico!

Tajin seasoned cabbage seared in my favorite Lodge Cast Iron skillet just until slightly softened then added to the pot of chicken soup. It is just so very easy-as-this.

Be safe, eat as well as you can, take a walk, wear a mask and talk to friends.

Chicken Soup with Tajin Seared Cabbage


  • half of a store-bought broasted chicken, in pieces
  • 2 quarts of water
  • 3 carrots, cut into pieces
  • 3 stalks of celery, cut into pieces
  • 1 teaspoon dried thyme leaves
  • sea salt and freshly ground black pepper to taste
  • 1/2 head of cabbage, roughly chopped
  • 2 tablespoons olive oil
  • 2 tablespoons Tajin seasoning


  1. Add the chicken pieces to 2 quarts of water in a large pot. Toss in carrots and celery, thyme leaves, salt and black pepper. Bring to a boil, then turn down to simmer. Cook for about 30 minutes.
  2. Remove chicken pieces from the broth and let cool slightly. Pull all the meat from the bones, discarding skin and bones as you work. Add meat back to the pot.
  3. In a heavy skillet, heat olive oil over medium high until it “shimmers”. Add the cabbage to the skillet and toss gently with a spoon to coat with oil. Sprinkle the Tajin seasoning over the cabbage and continue to toss as cabbage cooks for about 5-7 minutes and is slightly softened.
  4. Add cabbage to the pot with the chicken. Bring to a low boil. Turn to simmer and cook for about 15 more minutes. Serve hot with crusty bread and additional Tajin to sprinkle onto bowls as desired.

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