Mexican Cabbage Roll Soup

Total Time

Prep/Total Time: 30 min.

Makes

6 servings (2 quarts)

I love sharing our humble and hearty soup made with beef, cabbage and green chiles. A blast of cilantro gives it a sunshiny finish. —Michelle Beal, Powell, Tennessee
Mexican Cabbage Roll Soup Recipe photo by Taste of Home

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1/2 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 6 cups chopped cabbage (about 1 small head)
  • 3 cans (4 ounces each) chopped green chiles
  • 2 cups water
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 2 tablespoons minced fresh cilantro
  • Optional toppings: pico de gallo and reduced-fat sour cream, optional

Directions

  1. In a large saucepan, cook and crumble beef with seasonings over medium-high heat until no longer pink, 5-7 minutes. Remove from pan.
  2. In same pan, heat oil over medium-high heat; saute onion and cabbage until crisp-tender, 4-6 minutes. Stir in beef, chiles, water and broth; bring to a boil. Reduce heat; simmer, covered, to allow flavors to blend, about 10 minutes. Stir in cilantro. If desired, top with pico de gallo and sour cream.

Can you freeze Mexican Cabbage Roll Soup?

Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts

1-1/3 cups: 186 calories, 9g fat (3g saturated fat), 49mg cholesterol, 604mg sodium, 10g carbohydrate (4g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 fat.

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