Sopa Del Dia Recipe

Heat a large soup pot or Dutch oven over medium heat. Add olive oil and warm until shimmering.

Add the diced onion and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

Stir in the dried oregano and ground cumin and toast briefly for 15 seconds to bloom the spices.

Pour in the chicken stock and water. Add the bay leaf, 1 teaspoon of the salt (reserve remaining salt to adjust later), and the black pepper. Increase heat to bring the liquid to a gentle boil.

Once the broth is boiling, add the diced carrots, celery and potato. Reduce heat to maintain a simmer and cook 10 minutes.

Add the diced tomato and frozen corn kernels. If using beans instead of chicken, add the drained beans now. Continue simmering until the vegetables are tender and potatoes can be pierced easily with a fork, about 8–10 more minutes.

If using cooked shredded chicken, fold it into the soup in the last 3–4 minutes of simmering just to heat through. Taste and add the remaining 1/2 teaspoon salt if needed, and adjust pepper.

Remove the bay leaf. Stir in the fresh lime juice and most of the chopped cilantro (reserve a small handful for garnish).

Ladle the soup into bowls. Top each serving with sliced green onion, diced avocado (if using), a sprinkle of remaining cilantro, and crushed tortilla chips or pieces of tostada for crunch.

Offer hot sauce or chile oil at the table for anyone who wants extra heat.