Abuela Soup Recipe

Prepare aromatics

Peel and finely chop the yellow onion. Mince the garlic cloves. Reserve.

Heat a large heavy-bottomed pot over medium heat. Add 2 tbs olive oil. When shimmering, add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes.

Add the minced garlic, 1 tsp dried oregano, 1 tsp ground cumin and cook for 30–45 seconds until fragrant, stirring constantly to avoid burning.

Add the chicken stock (8 cups) and 2 cups water to the pot. Add the bay leaf, 1 tsp black pepper and 1 tsp salt (reserve additional salt to adjust later). Increase heat to bring to a gentle boil, then reduce to a simmer.

While the broth comes up to a simmer, peel and dice the carrots and potatoes into roughly 1/2- to 1-inch cubes so they cook evenly. Slice the zucchini, thinly slice the cabbage, and dice the tomatoes if using fresh.

Once the broth is simmering, add the diced carrots and potatoes. Simmer, uncovered, until they begin to soften, about 12–15 minutes.

Add the diced tomatoes, corn kernels and cabbage to the pot. Continue simmering 6–8 minutes until the cabbage wilts and the corn is heated through.

Stir in the zucchini and cooked pinto or black beans and simmer 4–6 more minutes until zucchini is tender but not mushy and beans are heated through.

If using raw chicken thighs: while the root vegetables cook, heat a small skillet over medium-high heat with 1 tbs olive oil. Season the bite-size chicken pieces with 1/4 tsp salt and a pinch of pepper. Sear the pieces in batches 2–3 minutes per side just until browned (they will finish cooking in the soup). Transfer the seared chicken to the simmering soup and simmer 8–10 minutes until cooked through and tender.

If using rotisserie or pre-cooked shredded chicken: stir it into the soup during the last 5 minutes of simmering to heat through.

Taste the soup and adjust seasoning: add additional salt (up to 1/2–1 tsp more), black pepper, or a squeeze of fresh lime juice to brighten the flavors.

Remove and discard the bay leaf. Ladle the soup into bowls and garnish each bowl with chopped cilantro, crumbled queso fresco or shredded Monterey Jack, and a handful of crispy tortilla strips or crushed chips. Serve lime wedges on the side and offer hot sauce or chopped jalapeño for those who want heat.

Leftovers: cool to room temperature, transfer to an airtight container and refrigerate up to 4 days. Reheat gently on the stovetop; add a splash of water or stock if the soup has thickened.