Chaya Soup

pumpkin seedshabanerosoup

Chaya Soup

Chaya Soup

Sopa de Chaya

Recipe Yield

4 to 6 servings

Cooking time

20 minutes

Rate this recipe

4 from 6 votes


  • 1/2 cup raw hulled pumpkin seeds
  • 1 teaspoon kosher or coarse sea salt divided, or to taste
  • 1 fresh habanero
  • Juice of one sweet lime or a combination of lemon and lime juice
  • 1 tablespoon vegetable oil
  • 1/2 cup finely chopped white onion
  • 1 xcatic, güero, banana, or jalapeño chile stemmed, seeded and finely chopped
  • 2 liters (8 cups) chicken broth
  • 4 cups chaya leaves torn into pieces, can sub for chard, spinach or watercress, or a mix
  • Fresh Herb Corn Tortillas or quesadillas

To Prepare

  • In a small saute pan or comal, set over medium-low heat, toast the pepitas for 3 to 4 minutes, until they are lightly toasted. Don't let them brown or burn. Remove from the heat. Once they cool down, either finely chop or coarsely grind them in a spice mill or food processor along with 1/2 teaspoon of the salt. Scrape into a bowl. Set aside.
  • Toast or char the habanero chile on a preheated comal set over medium heat, or under the broiler, 6 to 8 minutes, flipping as necessary. Remove from the heat, stem, seed and finely chop. Place in a small bowl, add the sweet lime juice and the remaining 1/2 teaspoon salt, and mix. Set aside.
  • Heat the oil in a soup pot or large casserole over medium heat. Once hot, add the onion and xcatic chile and cook for 5 to 6 minutes until softened. Raise the heat to medium high, pour in the chicken broth, and once it comes to a boil, add the chaya leaves. Cook for a couple minutes, just until they wilt. Taste and add salt to taste.
  • Serve in bowls and let your guests add the ground pepitas, habanero in sweet lime juice, and salt to taste. Eat chasing, dunking, or adding pieces of the fresh herb corn tortillas (or quesadillas).

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12comments inChaya Soup

  1. Barb lovley

    Feb 04

    This looks so good! Going to make it and I just ordered a tortilla press so I can make my own fresh!

    1. Pati Jinich

      Feb 08

      You will not regret your purchase Barb, fresh tortillas are just amazing, and perfect to eat with this soup, enjoy!

  2. Evangelina G Alvarado

    Feb 03

    This soup looks amazing, I am looking forward to making it.
    Thank you

    1. Pati Jinich

      Feb 06

      I hope you’ll like it!

  3. Marlene DeLena

    Oct 20

    I will make this and enjoy.

    1. Pati Jinich

      Nov 02

      Let me know how you like it Marlene 😉

  4. Elmo Smiley

    Oct 20

    Please try to include a small photo in the recipe print page. It’s nice to know the procedure, but even better if you know what it should look like when you are done. Thanks.

    1. Pati Jinich

      Nov 03

      Great suggestion Elmo, thanks so much!

  5. Astrid Mangual

    Oct 20

    Looks like a very interesting recipe. One I will definitely try!

    1. Pati Jinich

      Nov 03

      Glad this one call your attention Astrid, it is really delicious!

  6. Cynthia Talbert

    Oct 19

    This soup sounds so good! I have all of the ingredients. I have some habanero peppers from my garden. I will make this tomorrow! Thanks Pati 💚🌙🌿 sending the love and peace your way. These are definitely, heartbreaking times.😔

    1. Pati Jinich

      Nov 03

      So happy you are going to make this soup Cynthia, it is really yummy! And thanks so much for the kind words, you are absolutely right, horrible times. Un abrazo!

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