realistic recipes for a nutritious kitchen

Mexican Cabbage Soup

mexican_cabbage_soup_photo

Okay, so soup was not on my cabbage agenda this week. 

I was planning braised red cabbage with apples and goat cheese served with some type of protein; possibly experimenting with chicken or pork moo shu, and/or whipping up an asian style cabbage salad.

What changed things you ask?

Well my hubby felt like he had a sore throat rolling in, so I figured I better put first things first and nip this bug in the butt with some spicy-nutrient-rich-packed-with-love-home-made soup.

But I wasn’t about to abandon my cabbage! I mean c’mon, March is “Cabbage Month” and I don’t take that lightly. I need to get you guys more cabbage recipes!! So I figured the perfect solution was to simply add some cabbage to a yummy soup… it was a win-win!! My hubby gets the elixer and you guys get the recipe, can’t beat it!

Being that this soup wasn’t on my agenda I just kind of “winged it”. I knew I wanted to make a spicy soup that was nutrient rich so I basically just emptied out the veggie drawer and went to work. I’m telling you guys, sometimes I get my best recipes this way. It’s like I just don’t give myself the opportunity to over think things…you know? I just work with what I have and follow my instincts; hmmm, that might be my new motto for life…

Anyhow, my husband wanted chicken and I didn’t, so I thought the best bet was to add the shredded chicken to the soup when we served it. It worked really well. This soup was really light yet super satisfying. I will definitely be making it again. As for the elixer…give me a day or two and I’ll let you know if we shook that bug right out of my man!

*UPDATE: the bug never kicked in…I guess my soup did the job;).

Mexican Cabbage Soup

Yield: Makes a HUGE pot

Ingredients:

  • 1 yellow onion, cut into ½ moons
  • 4 cloves of garlic, chopped
  • ½ 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
  • ½ 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

Directions:

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.

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.

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!!

Serving suggestion:

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!

Nutritional Analysis

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

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10 Responses to “Mexican Cabbage Soup”

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    1
    Meena — March 18, 2008 @ 1:48 pm

    Ooh, this looks lovely Dani! I’m just eyeing that jalepeno slice on top, that should drive all the heebie jeebies away! Had no idea it’s cabbage month – now I know I’ll have to whip up something good the big head sitting comfy in my fridge!

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    Jennifer — March 18, 2008 @ 2:57 pm

    I actually don’t totally understand what you mean or how you would prepare shredded chicken. No one ever explains something as simple as that as if we all just should know….and though I feel like I should know how to make it, I don’t. Any suggestions?

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    Dani — March 18, 2008 @ 3:35 pm

    Meena – Oh yeah…it’s cabbage month alright;). Every month I choose a new ingredient to focus on then I try incorporating it into different recipes all month long!!

    Jennifer – Okay, this is totally my fault for not being clear. When I say shredded chicken I am referring to buying a precooked chicken at the store (ie. rotisserie chicken) and then just shredding it up when i get home. No cooking involved & very easy…sorry for the confusion.

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    Umber Benazeer — March 19, 2008 @ 8:41 am

    Looks Delicious, especially with the added kick you will get from the Jalepenos on top.

    Dani: I wanna say this is the same as the mexican soup called
    “Caldo” meaning hot…which comes in both chicken. CALDO DE POLLO and beef CALDO DE RES…but in Caldo if I recall uses the whole pieces of chicken like drumstick, thigh etc. I like this version ..it is probably alot easier and neater to eat..WE LIKE THAT

    Caldo is often served with warme corn/ flour tortillas and butter ….ummmmmm. Calorie galore …I know

    I am sure you know all of this ….and I appreciate your sensible re-invention of the Caldo concept!!!

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    Dani — March 20, 2008 @ 10:05 am

    Umber – There is this little hole in the wall Mexican place that my husband and I love to go to for the soup, I don’t know what the name of the soup is but it sounds like what you are describing. It comes with whole chicken parts and tortillas on the side…anyhow, I’m glad you like my version:). I hope you get to try it!

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    Kevin — March 20, 2008 @ 5:15 pm

    That soup looks nice and fresh and tasty and healthy. I like the avocado on top!

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    Dani — March 20, 2008 @ 7:25 pm

    Kevin – it is all of the above:).

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    Ravi — March 21, 2008 @ 1:23 pm

    Satisfying, simple, and lots of … zing. I topped off the soup in the bowl with roasted tomatoes which I found through one of your Sites to See(*). Thank you.

    (*)
    http://kalynskitchen.blogspot.com/2006/08/how-to-make-slow-roasted-tomatoes.html

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    Dani — March 21, 2008 @ 5:21 pm

    Ravi – I’m glad you liked it…and I’m glad you found Kalyn’s site as well! She’s got some GREAT recipes:).

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    Pam — June 15, 2012 @ 6:00 pm

    Hi, Dani–
    I made this after getting a huge cabbage in my CSA basket this week. I subbed a can of chopped jalapeños for the fresh and a 16.5 oz jar of organic salsa with chipotle chiles (medium but on the wild side of medium) because aside from those two ingredients, I had everything else. We didn’t have avocado for garnish, but did have lime. This is a real keeper! It was fresh and had a lovely blend of flavors and textures. My husband was really enthusiastic about it, too! Thank you for posting!
    Pam

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