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Mexican Cabbage Soup

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 199

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

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