Tinola is a Filipino soup usually served as a main course with white rice.

[1] Traditionally, this dish is cooked with chicken or fish, wedges of papaya and/or chayote, and leaves of the siling labuyo chili pepper in broth flavored with ginger, onions and fish sauce.

Variants of the dish can substitute chicken with fish, seafood, or pork.

[2] One of the earliest mentions of the dish is in José Rizal's first novel, Noli Me Tangere, where Kapitan Tiago served it to Crisostomo Ibarra upon arriving from Europe.

The Governor-General's Kitchen: Philippine Culinary Vignettes and Period Recipes, 1521–1935.