Mexican Chicken Soup (Sopa De Pollo Ala Mexicana) R

Name: Mexican Chicken Soup (Sopa De Pollo Ala Mexicana) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 1/2 to 5 lb.) chicken cut up; 6 c. water; 3 to 4 onion slices; 3 stalks celery, cut up; 1 teaspoon salt; 1/8 teaspoon pepper; 1 (16 ounce.) can tomatoes, cut up reserve liquid; 3 med. carrots sliced thin (1 1/2 c.); 1 med. onion, minced (1/2 c.); 4 teaspoon instant chicken bouillon granules; 1 sm. zucchini, thinly slices; 1 c. frzn peas; 1 sm. avocado seeded, peeled, sliced; 1 c. grated cheddar or possibly Monterey Jack cheese

Servings: persons

1 (4 1/2 to 5 lb.) chicken cut up
6 c. water
3 to 4 onion slices
3 stalks celery, cut up
1 teaspoon salt
1/8 teaspoon pepper
1 (16 ounce.) can tomatoes, cut up reserve liquid
3 med. carrots sliced thin (1 1/2 c.)
1 med. onion, minced (1/2 c.)
4 teaspoon instant chicken bouillon granules
1 sm. zucchini, thinly slices
1 c. frzn peas
1 sm. avocado seeded, peeled, sliced
1 c. grated cheddar or possibly Monterey Jack cheese

1
In Dutch oven combine first six ingredients.
2
Simmer covered for 2 hrs or possibly till chicken is tender.
3
Remove chicken from broth, strain broth throw away vegetables.
4
Return broth to Dutch oven.
5
Add in undrained tomatoes, carrots, minced onion and bouillon granules; simmer covered for 30 min or possibly till carrots are tender.
6
Meanwhile remove skin and bones from cooled chicken and throw away.
7
Cube chicken; add in to broth with peas and zucchini.
8
Cover and simmer 10 to 15 min longer.
9
Just before serving garnish with avocado slices and sprinkle with grated cheese.
10
Serve with hot buttered flour tortillas.
11
May also sprinkle crumbled tortilla chips in soup.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (4 1/2 to 5 lb.) chicken cut up, 6 c. water, 3 to 4 onion slices, 3 stalks celery, cut up, and more.

Yes, Mexican Chicken Soup (Sopa De Pollo Ala Mexicana) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Chicken Soup (Sopa De Pollo Ala Mexicana) Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions