Mexican Cabbage Roll Soup Recipe
Mexican Cabbage Roll Soup Recipe photo by Taste of Home
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Mexican Cabbage Roll Soup Recipe

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I love sharing our humble and hearty soup made with beef, cabbage and green chilies. A blast of cilantro gives it a sunshiny finish. —Michelle Beal, Powell, Tennessee
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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 chilies
  • 2 cups water
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 2 tablespoons minced fresh cilantro
  • Pico de gallo and reduced-fat sour cream, optional

Nutritional 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.


  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. 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.
    Yield: 6 servings (2 quarts).
Originally published as Mexican Cabbage Roll Soup in Simple & Delicious October/November 2016

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