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.

No additional tips available.

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

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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.

Mexican Cabbage Soup

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