DinnerRecipes

MEXICAN CABBAGE ROLL SOUP

MEXICAN CABBAGE ROLL SOUP

Servings 6
Calories 188 kcal

Ingredients

  • 1 lb Lean Ground Beef (90%)
  • 1/2 tsp Salt
  • 3/4 tsp Garlic Powder
  • 1/4 tsp Pepper
  • 1 tbsp Olive Oil
  • 1 Chopped Medium Onion
  • 6 cups Chopped Cabbage (about 1 small head)
  • 3 cans Chopped Green Chilies (4oz each)
  • 2 cups Water
  • 1 can Reduced Sodium Beef Broth 14.5 oz
  • 2 tbsp Minced Fresh Cilantro
  • Pico de Gallo & Reduced Sour Cream optional

Instructions

  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, chilies, water and broth; bring to a boil. Reduce heat; simmer, covered, to allow flavors to blend, about 10 minutes. 

  3. Stir in cilantro. If desired, top with pico de gallo and sour cream. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Recipe Notes

9g fat (3g saturated fat), 10g carbohydrate (4g sugars, 4g fiber), 17g protein

Nutrition Facts
MEXICAN CABBAGE ROLL SOUP
Amount Per Serving
Calories 188
* Percent Daily Values are based on a 2000 calorie diet.
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