Ingredients

• 2 tbsp olive oil or avocado oil
• 4 tbsp Fresco Sofrito by DMJ
• 1 tsp of salt
• 1/4 tsp of black pepper (or a pinch of cayenne pepper for a spicy kick)
• ½ tsp of lime juice (or apple cider vinegar)
• 1 lb. chicken (boneless-skinless thighs or boneless breast), cleaned, cut into chunks and season with 1/2 tsp of salt.
• 1 medium onion, diced. 2 carrots, sliced. 2 celery stalks, sliced
• A small head of napa cabbage chopped in round cuts halves.
• 2 medium potatoes, cut in four
• 1 cup auyama/kabocha squash, chopped in 1inch cubes
• 8 cups water or low-sodium chicken broth
• 2 corns (fresh or frozen) cut into one-inch slices
• 1 cup broccoli florets (optional)

Directions

1. In a large 4Qt soup pot, over medium heat, add the oil and 2 tbsp of Fresco Sofrito by DMJ and sauté for 2–3 minutes, until fragrant.
2. Add the chicken pieces and stir to coat with the sofrito. Cook for 10 minutes, and turn until lightly browned.
3. Pour in the water or broth, salt, pepper and bring to a boil.
4. Stir in onion, carrots, celery, potato, and corn. Cook for 15 minutes, stirring occasionally. Add kabocha squash, napa cabbage and the 2 tbsp of Fresco Sofrito. Reduce heat to medium, cover, and simmer for 20 minutes until chicken is tender and vegetables are fully cooked., add lime juice and simmer for 5 more minutes.
5. Serve hot with white rice or toasted sourdough bread with butter

Made with DMj Sofrito, all natural and fresh