Cabbage Patch Stew

• 2 Tablespoons Olive Oil
• 12 ounces, weight Chicken Tenderloins Or Breasts
• 2 stalks Celery, Diced
• 1 whole Small Onion, Diced
• 1/2 teaspoons Salt
• 1 dash Ground Black Pepper
• 10 ounces, weight Can Rotel Brand Diced Tomatoes And Green Chilies
• 15 ounces, weight Canned Diced Tomatoes
• 3 cups Chicken Broth (gluten Free)
• 1/3 cups Ketchup
• 1/2 teaspoons Oregano
• 15 ounces, weight Drained Rinsed Kidney Beans
• 3 cups Chopped Cabbage *see Note*
• Small Amount Of Water For Steaming Cabbage

1. In a large pot warm up the olive oil then add the chicken tenders. After allowing them to cook slightly on medium/high heat (about 2 minutes on each side) add the celery and onion. Sprinkle with salt and pepper. Cover and cook until vegetables are tender. Remove chicken from the pot, cut it into 1 inch pieces, add them back into the pot and then stir in Rotel tomatoes, canned tomatoes, chicken broth, ketchup, and oregano. Bring soup to a boil, cover then lower heat to a simmer.
2. Meanwhile, steam cabbage. To steam the cabbage use either a vegetable steamer or saucepan with good fitting lid. If using a vegetable steamer, follow manufacturer's instructions and steam for 5 minutes. If using a saucepan, place 1 inch of water in the bottom of the pan then bring to a boil on high heat. Place cabbage in saucepan, cover, and steam for 5 minutes.
3. When the cabbage is tender add it to the soup along with the drained cans of kidney beans. Simmer for another few minutes then serve.

olive oil, weight chicken, stalks celery, onion, salt, ground black pepper, tomatoes, tomatoes, chicken broth, ketchup, oregano, kidney beans, cabbage, amount of water

Taken from tastykitchen.com/recipes/soups/cabbage-patch-stew-2/ (may not work)