Honestly Easy Recipes: Nicaraguan Sopa

Honestly Easy Recipes: Nicaraguan Sopa

Nicaraguan Sopa – aka soup with anything I can find in the house, well within reason 🙂

Yes, I am one of those mamas who LOVES homemade soup and will swear that it’s a cure-all for any illness. I was raised on it and can recall how comforting it was to smell it cooking while my Abuelita watched telenovelas in the background. I may or may not have played hookie from school on rainy days just for these moments.

Now that we are approaching the cold weather, I can’t help but get a little excited as I am a lover of both soup and cold weather. Don’t get me wrong, I adore me some Sun, but it’s time for her to take a backseat. (Guarantee I will be begging for the sun come late January.)

I’m not sure if everyone else shares this excitement, but as soon as I feel a tiny breeze or scent of rain in the air, I get all giddy and put on my Abuelita swagger to cook up some healing soup. Even if it’s 65 degrees one day and 98 degrees the next, the damn soup is getting made, I’m that kind of Nicaraguan.

Soup perk… It’s sort of a thing in our family to also call one another up with the, “Hey, I’m cooking soup! Come grab some or I’ll pack some up.”

So, here I share our crazy family recipe with you. We’ve made it to heal us in times of illness or sadness and to celebrate births and family being together.

Hope you enjoy!


  • 4 Organic Chicken Breasts
  • 6 Organic Chicken Legs (I choose meat with the bone because it creates better flavor and healing)
  • 1 Onion, chopped to preference
  • 1 Tomato, chopped to preference
  • 1 bag organic carrots, peeled and chopped
  • 8 potatoes, peeled and squared
  • 2 ears of corn, cleaned and trimmed
  • 4 zucchini, chopped to preference
  • 2 Chayote, peeled and chopped to preference *Note: the chayote (Sechium edule) is an edible plant that belongs to the gourd family Cucurbitaceae along with melons, cucumbers and squash. It can be substituted with some type of squash if you have a hard time finding real chayote.
  • 1 Yucca root, peeled and chopped to preference
  • I head of cabbage, chopped to preference (or 8 Brussel Sprouts)
  • I bunch of cilantro, chopped
  • 6 limes
  • 1 tbsp of salt
  • 1 tsp of pepper


  1. Rinse chicken. Wash and chop onion & tomato. Add all three to half a pot of water and bring to a boil.
  2. Add salt and pepper.
  3. While boiling, prep potatoes, carrots, yucca, chayote, corn and add to pot.
  4. After 15 minutes, add zucchini.
  5. 10 minutes later, add cabbage and cilantro. Cover and simmer for 15 minutes.
  6. Uncover. Squeeze 3 limes, add additional salt to taste.
  7. You can also serve this with steamed rice on the side.

Buen Provecho!

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