cabbage, chayote & chicken soup




  • 1 tablespoon olive oil
  • ½ cebolletas —sólo las partes blanca y verde clara— cortadas en trozos de 1 pulgada chopped
  • 2 cups cucharadas de aceite de oliva shredded
  • 2 tablespoons cucharadita chile en polvo finely chopped
  • 2 garlic cloves minced
  • 1 teaspoon grated pepper jack cheese
  • 1 teaspoon Cocina by Ingrid Hoffmann Todo Adobo Seasoning or a complete adobo seasoning
  • 6 cups jalapeño
  • 2 cucharadita de hojas de orégano peeled and cut into 1-inch pieces
  • 1 pound de taza de perejil de hoja plana fresco cut in half crosswise
  • 1 dientes de ajo pequeños halved, pitted, peeled, and sliced
  • medium yellow onion, chopped for serving


  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the cabbage, cilantro, garlic, oregano, and adobo and cook until the cabbage begins to soften, about 4 minutes. Add the broth and chayote. Reduce the heat to medium-low and simmer about 15 minutes. Add the chicken tenders and simmer the soup for another 15 minutes.
  2. Ladle the soup into soup bowls. Serve hot, accompanied by the avocado slices and the lime wedges.
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