Sopa de Pollo (Mexican Chicken Soup)

This delicious Sopa de Pollo recipe comes together easily and features a variety of unique flavors. It will quickly become a favorite in your home.
Author Jas


  • 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


  • 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.
  • 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!