Mexican Cabbage Soup Recipe

Name: Mexican Cabbage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 yellow onion, cut into 1/2 moons; 4 cloves of garlic, chopped; 1/2 jalapeno, minced; 5 carrots cut into slices; 6 cups of chopped up cabbage; 1 large zucchini, cut into chunks; A few handfuls of baby spinach; 1/2 cup of frozen peas; 6 cups of chicken broth; 1 15 oz can of diced tomatoes; 1/3 cup chopped cilantro; Juice of one lime; 2 tsp of olive oil; Salt and pepper to taste; Optional: Pre-cooked shredded chicken & avocado

Servings: persons

1 yellow onion, cut into 1/2 moons
4 cloves of garlic, chopped
1/2 jalapeno, minced
5 carrots cut into slices
6 cups of chopped up cabbage
1 large zucchini, cut into chunks
A few handfuls of baby spinach
1/2 cup of frozen peas
6 cups of chicken broth
1 15 oz can of diced tomatoes
1/3 cup chopped cilantro
Juice of one lime
2 tsp of olive oil
Salt and pepper to taste
Optional: Pre-cooked shredded chicken & avocado

1
In a large pot heat olive oil over medium high heat and add onions along with a pinch of salt. Allow the onions to cook for about 4-5 minutes or until translucent.
2
Stir in jalapeno, carrots, and garlic and cook another few minutes. You just want to give the veggies a head start before stirring in the cabbage. Combine all the veggies together before adding the broth and the tomatoes; turn the heat to high and bring to a boil.
3
Once your soup is at a boil bring it down to a simmer and stir in zucchini and peas. Cook for just a couple more minutes before stirring in the spinach, cilantro and fresh lime juice. Adjust seasonings and serve yourself some soup!!
4
Serving suggestion:
5
I like to put a couple of ounces of pre-cooked shredded chicken at the bottom of my bowl before topping with the soup. Then I finish it off with some fresh avocado and an extra squish of limejuice SO GOOD!
6
Makes a HUGE pot.
7
Nutritional Analysis
8
Serving Size: 1/8 of the pot (without the addition of chicken or avocado) Calories: 99; Total Fat: 1.6g; Saturated Fat: 0.2g; Cholesterol: 0mg; Sodium: 119mg, Carbohydrate: 17.9g; Dietary Fiber: 4.8g; Sugars: 9.2g; Protein: 4.7g

719

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 yellow onion, cut into 1/2 moons, 4 cloves of garlic, chopped, 1/2 jalapeno, minced, 5 carrots cut into slices, and more.

Yes, Mexican Cabbage Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Cabbage Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions