Chaya Soup
Sopa de Chaya
Recipe Yield
4 to 6 servings
Cooking time
20 minutes
Rate this recipe
Ingredients
- 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).
Comments
12comments inChaya Soup
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!
Pati Jinich
Feb 08
You will not regret your purchase Barb, fresh tortillas are just amazing, and perfect to eat with this soup, enjoy!
Evangelina G Alvarado
Feb 03
This soup looks amazing, I am looking forward to making it.
Thank you
Pati Jinich
Feb 06
I hope you’ll like it!
Marlene DeLena
Oct 20
I will make this and enjoy.
Pati Jinich
Nov 02
Let me know how you like it Marlene 😉
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.
Pati Jinich
Nov 03
Great suggestion Elmo, thanks so much!
Astrid Mangual
Oct 20
Looks like a very interesting recipe. One I will definitely try!
Pati Jinich
Nov 03
Glad this one call your attention Astrid, it is really delicious!
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.😔
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!