Sancocho Soup

Fall season is in full effect, now is the season to incorporate pumpkin into your recipes and have fun with it. Today I’m making a traditional Latin soup with lots of vegetables and tons of flavor! Let’s get started friends.

Sancocho Soup

Difficulty: easy


  • Chicken breasts- 2 breasts sliced
  • Frozen Yucca- 32 oz bag defrosted and cut into chunks
  • Pumpkin- quarter of a pumpkin peeled and seeded, cut into chunks (found in produce cut and prepackaged)
  • Boniato (variety of sweet potato with white flesh) – 2 large peeled & cut in chunks
  • Corn on the cob- 2 fresh corn ears sliced 1/2″
  • Sofrito- 3 tbsp
  • Sazón with coriander and annatto packet- 2 packets
  • Chicken flavor powder packets- 2 packets
  • Culantro herb- 1/2 bunch roughly chopped
  • Adobo all purpose seasoning- 2 tbsp
  • Kosher salt- to taste
  • Freshly Ground Black Pepper- to taste
  • Vegetable Oil- 2 tbsp


  1. Prep all your vegetables and place into a bowl all together, set aside.
  2. Preheat oil on medium high heat in your soup pot. Add sofrito and culantro, let simmer for 5 minutes. Add seasonings: sazón packet, chicken flavor packets, adobo, salt & pepper.
  3. Proceed to add your chicken breast and combine thoroughly, cook for an additional 5-7 minutes until light crust forms. Does not have to be fully cooked.
  4. Next, add all your vegetables combine and add water until covered. Simmer on medium heat for 1 hr-1 1/2hrs until vegetables are fork tender.

This delicious soup will warm your soul. Pumpkin so tender and sweet with so much flavor from the variety of vegetables. I hope you enjoy this as much as I do, serve with a nice crusty french bread and eat up! Until next time friends.

Serves 6-8

**Sofrito is mix of onions, roasted garlic, green bell pepper, and lots of cilantro and culantro. All of the ingredients are put blended until smooth. Mostly used as a base in Latin cooking.



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