Categories: Soup

Ingredients

• 1 lb. ground beef
• 1/2 tsp salt
• 3/4 tsp garlic powder
• 1/4 tsp pepper
• 1 tbsp. olive oil
• 1 medium onion, chopped
• 6 cups chopped cabbage
• 3 4-oz. cans chopped green chilies
• 2 cups water
• 14.5 oz. can beef broth
• 2 tbsp. minced fresh cilantro
• Pico de gallo and sour cream

Directions

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, 4-6 minutes. Stir in beef, chilies, water and broth; bring to a boil. Reduce the heat; simmer, covered, to allow flavors to blend, about 10 minutes. Stir in the cilantro. Top servings with pico and sour cream.

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