Chaya Soup is a light, customizable Mexican broth featuring tender chaya leaves, toasted pumpkin seeds, and charred habanero that guests layer to taste. It's a traditional Yucatecan dish where diners build their own flavor profile with garnishes and tortillas.
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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).
Refrigerate cooled broth and pepita garnish separately for up to 3 days. Reheat broth gently; add fresh chaya leaves when reheating and cook until wilted. Pepitas stay crisp in an airtight container.
comal or small skillet · spice mill or food processor · soup pot or large casserole
Yes. Use chard, spinach, watercress, or a mix of these greens in equal amounts. Cooking time remains the same—just a few minutes until wilted.
Xcatic is a mild, fresh Yucatecan chile. Substitute güero, banana, or jalapeño peppers. Use one, stemmed, seeded, and finely chopped.
Yes. Toast and grind the pepitas up to 2 days ahead; store in an airtight container. Char the habanero and prepare the lime mixture up to 4 hours in advance.
Cook for just a couple of minutes after adding to the boiling broth—until the leaves wilt and turn a deeper green. Don't overcook or they'll lose texture.
A comal or small skillet for toasting pepitas and charring the habanero, a spice mill or food processor for grinding pepitas, and a soup pot or large casserole.
