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Heat oil in large, heavy pot over medium-high heat. Add onions and garlic. Cook, stirring occasionally, until onions completely soften, about 10 minutes. Add recaito; cook, stirring, until mixture begins to bubble.
Add yuca and chicken bouillon mixture to pot; bring to boil. Reduce heat to low. Simmer, covered, until yuca is tender, about 25 minutes.
Blend soup in batches. Pass soup through fine-hole mesh strainer into medium pot, pressing on any solids to extract as much liquid as possible; discard solids. Bring soup to simmer over medium-low heat. Stir in Adobo and sugar, stirring until combined. Serve with cilantro, if desired.