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.
- 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:
- Lime or Lemon Juice
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!