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A creamy dressing being poured over a vibrant cabbage wedge salad topped with corn and herbs in a rustic bowl.

Frito Cowboy Cabbage Soup

This hearty Frito Cowboy Cabbage Soup brings a Tex-Mex twist to a classic comfort food, featuring savory ground beef, tender cabbage, beans, and a flavorful spiced broth, all crowned with crispy, seasoned Frito corn chips.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American, Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tbsp Olive Oil
  • 1 lb Ground Beef 80/20 lean
  • 1 medium Yellow Onion diced
  • 1 medium Green Bell Pepper diced
  • 3 cloves Garlic minced
  • 2 tsp Chili Powder
  • 1 tsp Cumin
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1/2 head Green Cabbage roughly chopped (about 6 cups)
  • 1 can Diced Tomatoes 14.5 oz, undrained
  • 1 can Crushed Tomatoes 15 oz
  • 4 cups Beef Broth low sodium
  • 1 can Kidney Beans 15 oz, rinsed and drained
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste
For the Crispy Frito Topping & Garnish
  • 2 cups Frito Corn Chips
  • 1/2 tsp Chili Powder for Fritos (optional)
  • 1/4 cup Shredded Sharp Cheddar Cheese
  • 1/4 cup Sour Cream or plain Greek yogurt
  • 2 tbsp Green Onions sliced, for garnish
  • 2 tbsp Fresh Cilantro chopped, for garnish (optional)

Equipment

  • Large Dutch Oven or Stockpot
  • Cutting Board
  • Sharp Knife
  • Colander
  • Air Fryer
  • Small Bowl

Method
 

Prepare the Soup Base
  1. Heat olive oil in a large Dutch oven or stockpot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
  2. Add diced yellow onion and green bell pepper to the pot. Sauté for 5-7 minutes until softened. Stir in minced garlic, chili powder, cumin, smoked paprika, and dried oregano. Cook for another minute until fragrant.
  3. Stir in the chopped cabbage. Cook for 5-8 minutes, stirring occasionally, until the cabbage begins to wilt down.
  4. Pour in the diced tomatoes (undrained), crushed tomatoes, beef broth, rinsed and drained kidney beans, and Worcestershire sauce. Bring the soup to a simmer.
  5. Reduce heat to low, cover, and let the soup simmer for at least 20-25 minutes, or up to 45 minutes, allowing the flavors to meld and the cabbage to become tender. Stir occasionally.
  6. Season the soup with salt and black pepper to taste. Adjust any other seasonings as needed.
Prepare the Crispy Frito Topping
  1. While the soup simmers, prepare the Frito topping. If using an air fryer: place Frito corn chips in a small bowl, lightly mist with olive oil spray (if desired, for extra crispness) and sprinkle with 1/2 tsp chili powder. Toss gently to coat. Air fry at 350°F (175°C) for 3-5 minutes, shaking the basket halfway, until slightly warmer and extra crisp. Be careful not to burn them.
  2. Alternatively, if not using an air fryer, simply serve the Frito corn chips as is or crush them lightly by hand.
Assemble and Serve
  1. Ladle the hot Frito Cowboy Cabbage Soup into bowls. Top each serving generously with the warm, crispy Frito corn chips, a sprinkle of shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and fresh sliced green onions and chopped cilantro (if using). Serve immediately.

Notes

For a spicier kick, add a pinch of cayenne pepper with the other spices. This soup stores well in the refrigerator for up to 3-4 days. Store Frito chips separately to maintain crispness.