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In a large pot, over medium-high heat, cook and crumble the sausage. Sprinkle with Mexican spices as it cooks.
Add the cabbage, white beans, chicken broth, salt, and cumin. Stir to combine and bring to a boil.
Reduce to a simmer for about 5 minutes, until the cabbage is bright green and slightly tender. Taste and adjust salt as desired.
Remove from the heat, add cilantro, and stir once more. Scoop into bowls and garnish with additional cilantro, if desired. Enjoy!