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!
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)
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!