Mexican Cabbage Soup
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
Ingredients
1 yellow onion, cut into ½ moons4 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
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!
Makes a HUGE pot.
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: 4.7gOther Recipes You May Enjoy:
Cabbage and Butter Bean Soup (video)
Butternut Squash Chili w/ Kale
Sweet Potato and Black Bean Enchiladas
Broccoli Slaw
Red Cabbage Salad
- Filed under Chicken, Dinner, Low Carb, Lunch, Mexican, Soup & Chili, Wheat-Free
- Tagged with Cabbage, Mexican, Soup, Zucchini
- Print this recipe
- 9 comments
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Comments
Meena :
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!
posted on March 18, 2008 1:48 PM
Jennifer :
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?
posted on March 18, 2008 2:57 PM
Dani :
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.
posted on March 18, 2008 3:35 PM
Umber Benazeer :
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!!!
posted on March 19, 2008 8:41 AM
Dani :
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!
posted on March 20, 2008 10:05 AM
Kevin :
That soup looks nice and fresh and tasty and healthy. I like the avocado on top!
posted on March 20, 2008 5:15 PM
Dani :
Kevin - it is all of the above:).
posted on March 20, 2008 7:25 PM
Ravi :
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
posted on March 21, 2008 1:23 PM
Dani :
Ravi - I'm glad you liked it...and I'm glad you found Kalyn's site as well! She's got some GREAT recipes:).
posted on March 21, 2008 5:21 PM