Step 1

In a large pot, over medium-high heat, cook and crumble the sausage. Sprinkle with Mexican spices as it cooks.

Step 2

Add the cabbage, white beans, chicken broth, salt, and cumin. Stir to combine and bring to a boil.

Step 3

Reduce to a simmer for about 5 minutes, until the cabbage is bright green and slightly tender. Taste and adjust salt as desired.

Step 4

Remove from the heat, add cilantro, and stir once more. Scoop into bowls and garnish with additional cilantro, if desired. Enjoy!