My daughter, for several years, has talked with great love and passion about Sopa de pollo she has eaten several different places. Our family loves Mexican food. This is an easy recipe to use on a cold, wintry night. Thanks, Ginny, for inspiring tu Mama to try new things!
Super Easy
Sopa De Pollo
(Mexican
Chicken Soup)
3 Chicken breasts, whole
Celery and Carrots: 1 Cup
each, Chopped
2 Large Onions, chopped
Cover above ingredients in a
large dutch oven with enough water to cover ingredients and cook until chicken
is tender. Remove chicken, shred and
return to pot. Add the following
ingredients:
1 box (or 3 cans) Chicken
Broth or Stock
2-3 teaspoons dried ground cumin
2-3 teaspoons dried oregano
1 15oz. can diced tomatoes
1 bag frozen corn (I prefer
white shoepeg)
½ Cup chopped fresh cilantro
Salt/pepper to taste
Simmer 20-30 minutes before
serving. Serve over Mexican or Steamed
White Rice and garnish with fresh onion, avocado, chopped cilantro, fresh lime
juice and/or hot sauce. Maybe even serve
with fresh fruit salad, jalapeno corn bread or corn chips!
Like most soups, this is much
better reheated. Make a day or two ahead
of time if possible!
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