Pico de gallo and reduced-fat sour cream, optional
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; sauté onion and cabbage until crisp-tender, 4-6 minutes. Stir in beef, chilies, water and broth; bring to a boil. Reduce heat; simmer, covered, to allow flavors to blend, about 10 minutes.
3. Stir in cilantro. If desired, top with pico de gallo and sour cream. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.