Recipe: Mexican Cabbage and Tilapia Soup

Recipe: Mexican Cabbage and Tilapia Soup

recipe for Mexican cabbage and tilapia soup

This is spicy and different– a perfect warmer-upper for a cold, snowy day. It makes enough to freeze, and was wonderful served with sides of mango and tortilla chips. It is fun to use the new turquoise pot I got for Christmas!

8 cups organic vegetable broth
1 (12oz) container red salsa
1 (12oz) container of green salsa
1 small can tomato paste
1/2 a green cabbage, shaved and chopped
2-3 carrots, diced
1 large sweet onion, diced
6 large cloves of garlic, diced
1 red bell pepper, diced
1 yellow or orange bell pepper, diced
2 limes, juiced
1/2 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon dried oregano
4 tilapia filets (not from Asia)

Put all ingredients on a large soup pot, and bring it to a boil. Turn heat down and simmer for 30 minutes for flavors to combine and until veggies are soft. While stirring, flake apart tilapia. Serve and enjoy.

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I work to amplify good wherever I find it. I love color, texture, beauty, great ideas, nature, metaphor, deliciousness, genuine spirituality, and exploring new territory. I encourage authenticity, nurture creativity, champion sustainability, promote peace, and hope to foster a new renaissance where we all are free to be our most fulfilled, multifaceted, and terrific selves. Read more here.


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