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
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In a large saucepan, cook and crumble beef with seasonings over medium-high heat until no longer pink, 5-7 minutes. Remove from pan.
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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.