Print Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
- ½ head of cabbage cut into thin strips
- 1 medium onion finely diced
- 2 cloves of garlic minced
- 1 serrano pepper minced
- 1 can white beans drained and rinsed
- 4 cups of chicken broth
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin powder
- 2 tablespoons of olive oil
- Salt
- 1 avocado chopped
- A squeeze of lemon for garnish
- Fresh cilantro for garnish
In a large pot heat the olive oil
Add the minced serrano chili, the onions and garlic and sauté till they soften and become aromatic, about 2-3 minutes
Now add the chili, cumin and paprika powder. Mix well till everything is coated in the spices and sauté till fragrant.
Now add the cut cabbage, the white beans and 4 cups of chicken broth and bring to a boil
Then reduce the heat and let it simmer for 10-15 mins till the cabbage softens and beans are cooked. Add more broth or what if it is too thick.
Add salt and combine.
Take it off heat and add a squeeze of lemon and sprinkle the cilantro.
Add the avocados on top when ready to eat.
Calories: 199kcal | Carbohydrates: 16g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 894mg | Potassium: 693mg | Fiber: 7g | Sugar: 5g | Vitamin A: 394IU | Vitamin C: 68mg | Calcium: 79mg | Iron: 2mg