Sopa de Pollo (Mexican Chicken Soup)

Sopa de Pollo (Mexican Chicken Soup)

Sopa de Pollo (Mexican Chicken Soup)

When it comes to making soups I tend to stick with the old, tested, familiar recipes. You know the soups which, while cooking, fill the house with the soothing aroma of your childhood. Yeah, those! This time I decided to venture out of my comfort zone and make a soup I haven’t had the pleasure of tasting before.  Mexican chicken soup, or sopa de pollo to be exact, is one of those soups.

I know, I need to get out more often. 

Although cooking this soup filled my house with someone else’s childhood aroma, it was still delightful. And I couldn’t wait to taste it. Then I looked at this chunky soup in my bowl and hesitated for a moment: I don’t like celery all that much and there was a considerable amount of celery looking back at me. Oh well, I thought, the worst-case scenario would be that Husband has his lunches covered for the next three days. I was wrong. This soup is full of flavor! Low in fat and loaded with veggies it is also very healthy, gluten-free and Paleo approved.  If that’s too healthy for your taste add shredded Cheddar cheese and/or tortilla strips.

Ingredients:
Serves 3-4

1 large boneless, skinless Chicken breast, diced
1 (16 oz.) can of diced Tomatoes
1 onion, diced
2 cups chicken Broth
1 cup shredded Carrots
1 cup chopped Celery
2 Garlic cloves, minced
1 tablespoon Tomato Paste
1 teaspoon Chili powder
1 teaspoon Cumin
1 teaspoon crushed Pepper Flakes (optional)
1 cup Water
2 tablespoons Olive Oil
Salt and Black Pepper to taste

To serve:
Cilantro
Lime or Lemon Juice
Avocado

Directions:

In a large pot heat the olive oil over medium-high heat. Add onions, garlic, and crushed pepper and sauté until soft. Add remaining ingredients, cover the pot and let cook on low for 1 hour. Using two forks, or your preferred method, break the chicken apart and into shreds. To serve sprinkle with lime or lemon juice, chopped cilantro and top with fresh avocado slices.

Sopa de Pollo (Mexican Chicken Soup)

You could make this Mexican chicken soup in a crock pot, the old “set it and forget it” way. Just make sure you remember it after a couple of hours!

Sopa de Pollo (Mexican Chicken Soup)

Sopa de Pollo (Mexican Chicken Soup)
Author: Jas
Ingredients
  • 1 large boneless skinless Chicken breast, diced
  • 1 16 oz. can of diced Tomatoes
  • 1 onion diced
  • 2 cups chicken Broth
  • 1 cup shredded Carrots
  • 1 cup chopped Celery
  • 2 Garlic cloves minced
  • 1 tablespoon Tomato Paste
  • 1 teaspoon Chili powder
  • 1 teaspoon Cumin
  • 1 teaspoon crushed Pepper Flakes optional
  • 1 cup Water
  • 2 tablespoons Olive Oil
  • Salt and Black Pepper to taste
  • To serve:
  • Cilantro
  • Lime or Lemon Juice
  • Avocado
Instructions
  1. In a large pot heat the olive oil over medium-high heat.
  2. Add onions, garlic and crushed pepper and sauté until soft. Add remaining ingredients, cover the pot and let cook on low for 1 hour.
  3. Using two forks, or your preferred method, break the chicken apart and into shreds.
  4. To serve sprinkle with lime or lemon juice, chopped cilantro and top with fresh avocado slices.
  5. You could make this Mexican chicken soup in a crock pot, the old "set it and forget it" way. Just make sure you remember it after a couple of hours!

 

Featured on Tidy Mom.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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11 Comment

  1. Reply
    Amy@HomeRemedies
    December 15, 2014 at 11:18 pm

    Yum! This is a local favorite in my neck of the woods (ok, desert!) Can’t wait to try this version! Thanks so much for sharing at Talented Tuesdays!

    1. Reply
      allthatsjas
      December 18, 2014 at 10:23 am

      Lol, have yet to visit a desert. Thanks for stopping by. Hugs

  2. […] SOPA DE POLO by your truly […]

  3. Reply
    Heather
    April 20, 2017 at 2:09 pm

    We LOVE Mexican food, but tend to stick to the basic taco/enchilada recipes. This one will be a fun one for us to try! Thanks for sharing!

    1. Reply
      Jas
      April 22, 2017 at 10:41 am

      I usually do too, Heather! 🙂 I made this soup during one of my Paleo phases, ha!

  4. Reply
    Marie|The Interior Frugalista
    April 27, 2017 at 12:17 pm

    I should have known this delicious sounding recipe was from you! It’s really chilly here today and I’m bundled in a sweater. A bowl of this would hit the spot about now. Pinned

    1. Reply
      Jas
      April 27, 2017 at 10:12 pm

      Marie, the temps here are up and down too, no wonder I’m sick. The soup is my go-to cold remedy 🙂 Thanks for pinning. Stay warm! XOXO

  5. Reply
    Karly
    April 28, 2017 at 5:27 pm

    This soup looks amazing! Thanks for linkin’ up with What’s Cookin’ Wednesday!

    1. Reply
      Jas
      April 28, 2017 at 7:02 pm

      Thank you, Karly! Have a great weekend ahead!

  6. Reply
    Miz Helen
    May 2, 2017 at 5:57 pm

    Congratulations!
    Your recipe was featured on Full Plate Thursday and has been pinned to our Full Plate Thursday Features board. Thanks so much for sharing with us and have a great week!
    Miz Helen

    1. Reply
      Jas
      May 2, 2017 at 8:40 pm

      Thank you, Miz Helen, that’s quite a nice surprise! 😀

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