Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Leftover Carnitas Soup
with chayote / cabbage

Active: 30 min Total: 30 min
With carnitas made earlier in the week, this soup has many different textures and flavors.
Smarts: Store-bought salsa is an easy way to build another layer of flavor into the soup. Be sure to use a salsa that is mild if you prefer less spice.


Leftover Carnitas Soup:
  • Chayote squash - 8 oz , chopped (sub zucchini)
  • Onions, medium - 1 , diced
  • Peppers, poblanos - 1 , diced (sub green bell pepper)
  • Jalapenos (opt) - 1 , chopped
  • Garlic - 2 cloves , chopped
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 5 cups
  • Slow-cooker carnitas (leftover from Monday) - ~3 cups
  • Coleslaw mix - 10 oz
  • Salsa, store-bought - 1/2 cup
  • Cilantro - 1/4 bunch , chopped
  • Lime juice - 2 tsp
  • Hot sauce (opt) - to taste


  1. Chayote / Onions / Poblanos / Jalapenos / Garlic - Prep as directed. Store chayote in one container. Combine onions, poblanos, jalapenos, and garlic in another container. (Can be done up to 5 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Heat a Dutch oven over medium-high heat. Add oil and then onions, poblanos, jalapenos, and garlic. Saute until softened, 4 to 5 minutes.
  2. Add chayote and stock. Bring to a simmer.
  3. When soup is simmering, stir in carnitas, coleslaw mix, and salsa.
  4. Simmer until chayote and coleslaw are tender, ~10 minutes.
  5. While soup simmers, chop cilantro.
  6. Remove soup from heat and stir in lime juice. Season with some salt and pepper. If you’d like the soup spicier, stir in some hot sauce.
  7. Divide soup between bowls and top with cilantro. Enjoy!



0 reviews