Soups

Sopa De Col Rizada

Name: Sopa De Col Rizada
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 head curly cabbage, chopped; 1 lb (450g) chicken thighs, boneless; 2 dried ancho chiles, stemmed and seeded; 1 large onion, chopped; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp vegetable oil; 4 cups chicken broth; 2 tbsp chopped fresh cilantro; 2 tbsp lime juice

By Silas Underhill · June 19, 2026 · Soups

Prep20 min

Cook30 min

Total50 min

Serves4

Sopa De Col Rizada, which translates to curly cabbage soup, is a beloved Mexican dish that warms the heart and soul. Growing up in a Guadalajara family in San Antonio, I was lucky to have my grandmother's delicious cooking, and this soup was one of her specialties. She would spend hours in the kitchen, carefully preparing each ingredient, and the result was always a flavorful and comforting meal. In this recipe, I will share with you my grandmother's secrets to making the perfect Sopa De Col Rizada.

This traditional Mexican soup is made with curly cabbage, tender chicken, and a blend of aromatic spices. The key to this recipe is to use high-quality ingredients and to take the time to prepare each component with care. From toasting the dried chiles to simmering the cabbage, every step is crucial in creating a rich and flavorful broth.

Sopa De Col Rizada is a versatile dish that can be enjoyed at any time of the year. It's perfect for a cold winter's day, but it's also a great option for a light and refreshing summer meal. You can serve it with a variety of toppings, such as diced onions, shredded cheese, and sour cream, or with a side of warm tortillas or crusty bread.

In this recipe, I will guide you through the process of making Sopa De Col Rizada from scratch. We will start by preparing the ingredients, then move on to toasting the chiles and simmering the cabbage. Finally, we will assemble the soup and add the finishing touches. With this recipe, you will be able to create a delicious and authentic Sopa De Col Rizada that will become a staple in your household.

So, let's get started and explore the world of traditional Mexican cuisine. With its rich flavors and hearty ingredients, Sopa De Col Rizada is a dish that will warm your heart and soul. Whether you're a seasoned cook or a beginner, this recipe is perfect for anyone looking to try something new and delicious.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
It's a great option for a weeknight dinner or a special occasion
The soup is flavorful and comforting, making it perfect for any time of the year
It's a versatile dish that can be served with a variety of toppings and sides
The recipe is authentic and traditional, making it a great way to experience Mexican cuisine
It's a healthy and nutritious option, making it perfect for those looking for a guilt-free meal

Why This Recipe Works

The key to making a great Sopa De Col Rizada is to use a combination of high-quality ingredients and careful preparation. The first step is to toast the dried chiles, which gives the soup its distinctive flavor and aroma. This process involves placing the chiles on a hot comal or under the broiler until they are fragrant and slightly charred.

Next, we simmer the cabbage in a flavorful broth made with chicken, onions, and garlic. This step is crucial in creating a tender and delicious cabbage that is full of flavor. We also add a blend of aromatic spices, including cumin, oregano, and thyme, which gives the soup its unique flavor profile.

Finally, we assemble the soup by combining the toasted chiles, simmered cabbage, and cooked chicken. We add a squeeze of fresh lime juice and a sprinkle of chopped cilantro, which gives the soup a bright and refreshing flavor. The result is a delicious and authentic Sopa De Col Rizada that is perfect for any occasion.

Ingredients You’ll Need

To make Sopa De Col Rizada, you will need a few key ingredients, including curly cabbage, chicken, and dried chiles. You will also need some aromatics, such as onions and garlic, as well as a blend of spices. When shopping for ingredients, look for fresh and high-quality produce, and try to find the best-quality chiles you can.

One of the most important ingredients in this recipe is the curly cabbage. Look for a head of cabbage that is firm and has a nice, tight curl. You can also use other types of cabbage, such as green or red, but curly cabbage is traditional and gives the soup its unique flavor and texture.

1 head curly cabbage, choppedLook for a head of cabbage that is firm and has a nice, tight curl. You can also use other types of cabbage, such as green or red, but curly cabbage is traditional and gives the soup its unique flavor and texture.
1 lb (450g) chicken thighs, bonelessYou can use either boneless or bone-in chicken thighs, but boneless is preferred for this recipe. Make sure to trim any excess fat and cut the chicken into bite-sized pieces.
2 dried ancho chiles, stemmed and seededAncho chiles have a mild, slightly sweet flavor and are a key ingredient in many Mexican dishes. You can find them at most Mexican markets or online.
1 large onion, choppedLook for a sweet onion, such as Vidalia or Maui, for the best flavor. You can also use a yellow or white onion if you prefer.
3 cloves garlic, mincedGarlic is a key ingredient in many Mexican dishes, and it adds a rich, depth of flavor to the soup. You can use either fresh or jarred garlic, but fresh is preferred.
1 tsp ground cuminCumin is a key spice in many Mexican dishes, and it adds a warm, earthy flavor to the soup. You can use either ground or whole cumin seeds, but ground is preferred for this recipe.
1 tsp dried oreganoOregano is a key herb in many Mexican dishes, and it adds a pungent, earthy flavor to the soup. You can use either dried or fresh oregano, but dried is preferred for this recipe.
1/2 tsp saltSalt is a key ingredient in many dishes, and it helps to bring out the flavors of the other ingredients. You can use either kosher or sea salt, but kosher is preferred for this recipe.
1/4 tsp black pepperBlack pepper is a key ingredient in many dishes, and it adds a sharp, pungent flavor to the soup. You can use either freshly ground or pre-ground pepper, but freshly ground is preferred.
2 tbsp vegetable oilVegetable oil is a key ingredient in many Mexican dishes, and it helps to add moisture and flavor to the soup. You can use either vegetable or canola oil, but vegetable is preferred for this recipe.
4 cups chicken brothChicken broth is a key ingredient in many soups, and it helps to add moisture and flavor to the dish. You can use either homemade or store-bought broth, but homemade is preferred for this recipe.
2 tbsp chopped fresh cilantroCilantro is a key herb in many Mexican dishes, and it adds a fresh, citrusy flavor to the soup. You can use either fresh or dried cilantro, but fresh is preferred for this recipe.
2 tbsp lime juiceLime juice is a key ingredient in many Mexican dishes, and it helps to add a bright, tangy flavor to the soup. You can use either fresh or bottled lime juice, but fresh is preferred for this recipe.

Equipment You’ll Need

Large heavy pot or Dutch ovenComal or broilerSharp chef's knifeCutting boardMeasuring cups and spoonsInstant-read thermometerLadle

How to Make Sopa De Col Rizada

1
Start by toasting the dried ancho chiles on a hot comal or under the broiler until they are fragrant and slightly charred, about 2-3 minutes per side.
2
Once the chiles are toasted, remove them from the heat and let them cool. Then, stem and seed the chiles and tear them into small pieces.
3
In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and cook until it is translucent, about 5 minutes.
4
Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant.
5
Add the chopped cabbage to the pot and cook until it is tender, about 10-12 minutes. Season with salt and pepper to taste.
6
In a blender or food processor, combine the toasted chiles, cooked onion and garlic, and 2 cups of chicken broth. Blend until smooth, then strain the mixture through a fine-mesh sieve into the pot with the cabbage.
7
Add the chicken thighs to the pot and cook until they are cooked through, about 10-12 minutes. Remove the chicken from the pot and let it cool, then shred it into bite-sized pieces.
8
Add the shredded chicken back to the pot, along with the remaining 2 cups of chicken broth, cumin, oregano, and salt. Stir to combine, then bring the mixture to a simmer.
9
Reduce the heat to low and let the soup simmer for 10-15 minutes, until the flavors have melded together and the soup has thickened slightly.
10
Stir in the chopped cilantro and lime juice, then season the soup with salt and pepper to taste.
11
Serve the soup hot, garnished with additional cilantro and lime wedges if desired.

Expert Tips

Use high-quality ingredients, such as fresh cabbage and dried ancho chiles, for the best flavor.
Toast the chiles on a hot comal or under the broiler until they are fragrant and slightly charred, about 2-3 minutes per side.
Don't overcook the cabbage, as it can become mushy and unappetizing.
Use a blender or food processor to blend the chile mixture, as it will help to create a smooth and creamy texture.
Add the chicken to the pot and cook until it is cooked through, about 10-12 minutes.
Let the soup simmer for 10-15 minutes, until the flavors have melded together and the soup has thickened slightly.
Stir in the chopped cilantro and lime juice, then season the soup with salt and pepper to taste.
Serve the soup hot, garnished with additional cilantro and lime wedges if desired.

Common Mistakes to Avoid

Not toasting the chiles properly, which can result in a lack of flavor.
Overcooking the cabbage, which can make it mushy and unappetizing.
Not blending the chile mixture properly, which can result in a chunky texture.
Not cooking the chicken through, which can result in foodborne illness.
Not letting the soup simmer for long enough, which can result in a lack of flavor.
Not seasoning the soup with salt and pepper to taste, which can result in a bland flavor.

Variations and Substitutions

Add some heat to the soup by including diced jalapenos or serrano peppers.
Use different types of cabbage, such as green or red, for a unique flavor and texture.
Add some smokiness to the soup by including chipotle peppers in adobo sauce.
Use chicken breast instead of thighs for a leaner protein option.
Add some creaminess to the soup by including sour cream or Greek yogurt.
Use vegetable broth instead of chicken broth for a vegetarian option.
Add some crunch to the soup by including toasted pumpkin seeds or chopped nuts.

What to Serve With Sopa De Col Rizada

Sopa De Col Rizada is a delicious and comforting soup that can be served with a variety of toppings and sides. Some options include diced onions, shredded cheese, sour cream, and crusty bread. You can also serve the soup with a side of warm tortillas or a green salad for a well-rounded meal.

One of the best things about Sopa De Col Rizada is its versatility. You can serve it as a main course, a side dish, or even as a snack. It's also a great option for a weeknight dinner or a special occasion.

Serve with diced onions, shredded cheese, and sour creamServe with crusty bread or warm tortillasServe with a side salad or a green saladServe as a main course or a side dishServe at a weeknight dinner or a special occasionServe with a variety of toppings, such as diced jalapenos or chopped cilantro

Make-Ahead, Storage, Freezing and Reheating

Sopa De Col Rizada can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To refrigerate, let the soup cool to room temperature, then transfer it to an airtight container and store it in the refrigerator. To freeze, let the soup cool to room temperature, then transfer it to a freezer-safe container or bag and store it in the freezer.

When reheating the soup, make sure to heat it to an internal temperature of at least 165°F to ensure food safety. You can reheat the soup on the stovetop or in the microwave, and you can also add some extra broth or water if the soup has thickened too much during storage.

It's also important to note that Sopa De Col Rizada is a great make-ahead dish. You can prepare the soup up to a day in advance, then refrigerate or freeze it until you're ready to serve. This makes it a great option for meal prep or for serving a crowd.

Frequently Asked Questions

What type of cabbage is best for Sopa De Col Rizada?

Curly cabbage is the most traditional and preferred type of cabbage for Sopa De Col Rizada, but you can also use other types of cabbage, such as green or red.

How do I toast the dried ancho chiles?

To toast the dried ancho chiles, place them on a hot comal or under the broiler until they are fragrant and slightly charred, about 2-3 minutes per side.

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast instead of thighs, but keep in mind that breast meat can be leaner and may not be as tender as thigh meat.

How do I store Sopa De Col Rizada?

Sopa De Col Rizada can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Make sure to let the soup cool to room temperature before refrigerating or freezing, and reheat it to an internal temperature of at least 165°F before serving.

Can I make Sopa De Col Rizada ahead of time?

Yes, Sopa De Col Rizada is a great make-ahead dish. You can prepare the soup up to a day in advance, then refrigerate or freeze it until you're ready to serve.

What are some variations I can make to Sopa De Col Rizada?

Some variations you can make to Sopa De Col Rizada include adding diced jalapenos or serrano peppers for heat, using different types of cabbage, adding smokiness with chipotle peppers in adobo sauce, or using chicken breast instead of thighs.

Can I serve Sopa De Col Rizada as a main course?

Yes, Sopa De Col Rizada can be served as a main course, especially if you add some crusty bread or a side salad. It's also a great option for a weeknight dinner or a special occasion.

How do I reheat Sopa De Col Rizada?

To reheat Sopa De Col Rizada, make sure to heat it to an internal temperature of at least 165°F. You can reheat the soup on the stovetop or in the microwave, and you can also add some extra broth or water if the soup has thickened too much during storage.

The Full Recipe

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