Skip to Content

Mexican Cabbage and Cilantro Soup

  • Save Recipe
  • Prep 15 min
  • Total 40 min
  • Ingredients 8
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
When I think of comforting vegetable soups, this Mexican cabbage and cilantro soup is always on the list. My grandmother used to prepare it at the end of the month, when there wasn’t much food in the refrigerator or the cupboard. It is a rustic style soup where you cook the onion before adding the other ingredients. Today, I continue to prepare this soup for my family. It’s a great way to use the leftover cabbage from other recipes. Plus, the delicious taste is ideal for those cloudy or rainy spring days.
by Leslie Limon
Created Feb 14, 2017
  • Save
  • Share
  • Keep Screen On


  • 2 tablespoons vegetable oil
  • 1/2 medium white onion, finely chopped
  • 3 Roma tomatoes, finely chopped
  • 1/2 cabbage head, cut into thin strips
  • 4 cups chicken broth
  • 2 cups water broth
  • 8 sprigs of cilantro
  • 1/4 cup fresh cilantro, finely chopped


  • 1
    Heat the oil in a large pot over medium-high heat. Sauté the onion for 3 to 5 minutes, stirring occasionally, until translucent.
  • 2
    Add tomatoes and cabbage. Stir for another 5 minutes, stirring occasionally.
  • 3
    Add the chicken broth, water and sprigs of cilantro. Season with salt, to taste.
  • 4
    As soon as it starts to boil, cover the pot and reduce to a low heat. Let it cook for 15 to 18 minutes or until the cabbage is completely cooked. Remove from heat.
  • 5
    Serve in bowls and garnish with chopped cilantro. Buen provecho!

Expert Tips

  • tip 1
    Give this soup a spicy touch by adding 1 serrano pepper, finely chopped, along with the onion.

Nutrition Information

No nutrition information available for this recipe
© 2024 ®/TM General Mills All Rights Reserved