Sopa de Pollo a la Mexicana

Tweet
Pin It

What says “welcome” better than a delicious bowl of homemade soup?

Welcome to my blog and my first ever blog post! I thought it appropriate to share with you a humble dish that bursts with the flavors and colors of Mexico. If I could have you all over to my house I would.

Interestingly, this recipe originates from an old cookbook entitled “Mexican Cookbook” published in 1977 by Better Homes and Gardens. Since I’ve been making this soup since 1977, I figured it was a recipe worth sharing.

This recipe is a winner every time with guests and it’s also great as a one meal dinner.

Sopa de Pollo a la Mexicana

Chicken and Broth

2 lbs chicken quarters or 1 small chicken

8 cups water

2 stalks of celery with leafy tops

1/2 medium onion whole

6 peppercorns

2 teaspoons of salt

1 bay leaf

Soup

1 14-ounce can whole tomatoes, cut up

4 medium carrots, thinly sliced

1 cup onion chopped

2 medium zucchini, thinly sliced

1 cup frozen peas

salt and pepper

1 avocado, sliced

Cilantro or parsley for garnish (Optional)

In a Dutch oven, combine the “chicken and broth” ingredients and add water up to 2 inches above the ingredients. Bring to a boil then simmer for 25 minutes or until the chicken is tender and can be shredded with ease. Remove chicken from broth, strain broth and discard vegetables. I like to use a fat separator when I make chicken broth. Return broth to the Dutch oven.

When chicken is cool enough to handle, remove skin and bones and discard them. Shred chicken into chunky pieces and set aside. Add carrots, chopped onion and tomatoes to broth. Simmer and cover for 15 minutes then salt and pepper to taste. Add zucchini and simmer 5 minutes, add frozen peas and simmer 5 more minutes and add shredded chicken to the soup. Re-check salt and pepper and adjust to taste. When plating soup, garnish with avocado.

Notes

The secret of success for this soup is not really a secret but a well known practice not to overcook the vegetables. To serve a moist and juicy chicken I add the cooked chicken to the pot at the very end.

For a vegetarian version, just eliminate the chicken. Supplement the broth with a hint of seasoning, of your choice, such as epozote, crushed oregano, herbs of provence or italian seasoning. You can add additional depth to this recipe when you add other vegetables. Other modifications: 1) Add potato or chayote and cabbage. 2) Add pieces of fresh corn on the cob, green beans and or broccoli.

Making your own chicken broth is always preferable but if I’m short on time I will use store bought low sodium chicken broth and oven roast boneless chicken breast which I later shred into chunky pieces. If you roast chicken breast, simply brush with olive oil, salt and pepper and do not exceed 30 minutes at 350 degrees.

Let me know how it goes and Buen Provecho!