Cherry tomatoes, cilantro, corn, and kohlrabi take the place of carrots, dill, celery, and zucchini, while the spices here are more reminiscent of Mexican tacos. You can set this soup before bed to be ready for the morning, or set before you leave for work to be ready for when you get home at night. Enjoy it with some tortilla chips and guacamole for a complete meal.
Combine olive oil, onions, garlic, kohlrabi, corn, tomatoes, cilantro, broth, and seasonings in your Crock-Pot insert. Lay pargiyot on top. Cook on high for eight hours, or overnight.
Remove pargiyot from the Crock-Pot and shred with two forks. Return to the pot and stir. Squeeze lime juice into the pot.
Serve topped with diced avocado, jalapeños, tortilla chips, and more lime juice!
Styling and Photography by Sina Mizrahi
Looks delicious…but this looks to be Mexican Chicken Soup. Mexicans do speak Spanish but Mexico is not Spain.
After seeing this in the mishpacha, we made and loved this. It’s a winner!