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Frito Cowboy Cabbage Soup

A hearty, robust soup packed with lean ground beef, tender cabbage, beans, and a smoky tomato broth, crowned with a satisfying crunch of Frito corn chips. It's a comforting one-pot meal that brings a taste of the frontier to your kitchen.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American, Southern
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tbsp olive oil
  • 1.5 lbs lean ground beef 85/15 or 90/10
  • 1 large yellow onion chopped
  • 1 green bell pepper chopped
  • 3 cloves garlic minced
  • 1 medium head green cabbage about 2 lbs, cored and chopped into 1-inch pieces
  • 1 can diced tomatoes 14.5 oz, undrained
  • 2 tbsp tomato paste
  • 4 cups beef broth low sodium
  • 1 can black beans 15 oz, rinsed and drained
  • 1 can corn 15 oz, drained (or 1.5 cups frozen corn)
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper or to taste
  • 0.5 tsp hot sauce optional, e.g., Cholula or Tabasco
For Serving
  • 2 cups Frito corn chips original, crushed slightly
  • 1 cup shredded cheddar cheese
  • 0.5 cup sour cream or plain Greek yogurt
  • 0.25 cup fresh cilantro chopped

Equipment

  • Large Dutch Oven or Soup Pot
  • Cutting board
  • Chef's Knife
  • Measuring cups and spoons

Method
 

Prepare the Base
  1. Heat olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
Sauté Aromatics
  1. Add chopped onion and green bell pepper to the pot. Cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Build Flavor
  1. Stir in the tomato paste, chili powder, ground cumin, smoked paprika, and dried oregano. Cook for 1-2 minutes, stirring constantly, to toast the spices and deepen their flavor.
Add Cabbage and Liquids
  1. Add the chopped cabbage to the pot. Stir well to combine with the meat and spices, and cook for 5 minutes, stirring occasionally, until the cabbage begins to wilt slightly. Pour in the undrained diced tomatoes and beef broth.
Simmer the Soup
  1. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the cabbage is very tender.
Final Additions and Serving
  1. Stir in the rinsed black beans and drained corn. Cook for an additional 5 minutes to heat through.
  2. Season the soup with salt, black pepper, and optional hot sauce to taste. Ladle hot soup into bowls. Top each serving generously with crushed Frito corn chips, shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro.

Notes

This soup is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For an extra kick, add a pinch of red pepper flakes with the other spices. You can also experiment with different types of beans like kidney beans or pinto beans.