Sopa de Mandioca

Ingredients

Instructions

1. 1

   Prepare the ingredients: peel and cut the cassava into 2 cm chunks, finely dice the onion, dice the tomato, mince the garlic, chop the cilantro, and juice the lime. Cutting the cassava into even pieces helps it soften at the same rate.

2. 2

   In a medium pot over medium heat, warm the olive oil. Add the onion and cook for 3 minutes until softened but not browned. Stir in the garlic and cook for 30 seconds until fragrant, then add the tomato and cook for 2 minutes until it starts to break down into a light base.

3. 3

   Add the chicken broth, bay leaf, cassava, chicken breast, salt, and black pepper. Bring to a gentle boil, then lower to a steady simmer. Cook for 22-25 minutes, partially covered, until the cassava is very tender and the chicken is cooked through to the center.

4. 4

   Transfer the chicken breast to a plate and let it cool just enough to handle. Remove and discard the bay leaf. Shred the chicken with two forks into bite-size strands. The cassava should mash easily against the side of the pot when ready.

5. 5

   Using a potato masher or wooden spoon, mash some of the cassava directly in the pot to thicken the soup while leaving some chunks for texture. Return the shredded chicken to the pot and simmer for 2 more minutes to bring everything together. If the soup seems too thick, loosen it with a splash of hot water.

6. 6

   Turn off the heat and stir in the lime juice and most of the cilantro. Taste and adjust seasoning if needed. Serve hot, topped with the remaining cilantro for a fresh finish.

Nutrition per serving

Notes

• •For the quickest beginner-friendly version, use frozen peeled cassava if available; it cooks evenly and saves prep time.
• •Do not undercook cassava: it should be completely tender and easy to mash before serving.
• •If you prefer a smoother soup, blend part of the cassava base before returning the shredded chicken.
• •Serve with a simple green salad or a small wedge of lime on the side.

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