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Sopa de Pollo (Mexican Chicken Soup) Recipe

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This recipe for Sopa de Pollo (Mexican Chicken Soup), by , is from The Sloup/Mosci Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rebekah Mosci


For the Broth

1 tbsp. olive oil
1 medium onion, quartered
3 cloves of garlic (whole)
2 chicken breasts or 3-4 chicken thighs (bone-in)
3 stalks of celery (cut into 3 inch lengths)
15 whole baby carrots (or 5 whole carrots cut into 3 inch lengths)
½ of a bunch of cilantro (adjust to your taste)
11 tsp of chicken base
11 cups of water

1. Sauté onions until beginning to brown in olive oil.
2. With onions, brown chicken (do not cook all the way through) with salt and whatever chicken spice blend you prefer and garlic cloves
3. Add water, chicken base, celery, carrots, and cilantro (leave stems on)
4. I use a pressure cooker, cook at full pressure for 40 minutes and allow steam to release naturally.
a. You can easily adjust this for the slow cooker, just make sure you deglaze your pan and include that in the slow cooker when you transfer your meat (8 hours on low will do it).
b. Also, for ease, you can do boneless skinless chicken breast instead of bone in, you lose a bit of flavor, but it makes things much easier.
5. Once pressure has been release (or slow cooker has finished), strain out the chicken and vegetables. Discard everything but the broth and chicken meat. Be careful to thoroughly check for bone (they can become quite soft) and unappetizing bits of cartilage.
a. If you let the broth stand in the fridge overnight, you can skim off excess fat.
6. Shred the chicken meat in a bowl and set it aside (I use my kitchen aid mixer to shred).

If you are in a hurry, you can use cooked chicken and pre-made chicken broth.

For the Soup

3 medium potatoes (diced)
2 cups of chopped carrots
1 cup of chopped celery
1 cup of corn
1 medium zucchini (chopped)
1 medium yellow squash (chopped)
1 medium green pepper (chopped)
1-3 Serrano peppers (de-seeded and chopped)
1 medium tomato (chopped)
½ of a bunch of cilantro (chopped)

1. Bring broth to a simmer.
2. Add potatoes, then carrots, and corn (if not already cooked). Simmer slowly for 15 minutes
3. Add celery and simmer for another 5 minutes
4. Add shredded chicken, zucchini, yellow squash, green pepper, and serrano peppers, simmering for 10 minutes.
5. Finally, add tomato and cilantro and let simmer 1 minute
a. If your corn is already cooked, you would add it at this step (also, corn can be very sweet, cook it with salt if you do not like sweetness in your soup)

To Serve

½ cup of cooked rice (I prefer jasmine with garlic and salt)
1 lime wedge
¼ of an avocado (chopped or sliced)
A large pinch of chopped cilantro

To serve:
1. Put half a cup of rice in the bottom of a bowl
2. Pour soup over rice
3. Squeeze ¼ lime into soup (adjust to your preference)
4. Top with avocado and a large pinch of chopped cilantro.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
When Flavio and I were in Alabama for Blackhawk training, we loved getting Sopa de Pollo from La Parrilla in Dothan, Alabama. Unfortunately, it was a 45 minute drive to Dothan. I decided to try and make the soup myself. After gathering many Sopa de Pollo recipes online, my favorite was Dona Lupe's because she gave the cooking times for each item to get the right texture. This recipe has changed to our taste and no longer tastes loke La Parrilla's, but we love it so much more. I love this recipe with fresh summer vegetables (add whatever you have) and it is perfect for cold winter nights.

Adapted from: donalupeskitchen.com/jasmine-aidens-caldo-de-pollomexican-style-chicken-soup/
Also, a slow cooker version: www.popsugar.com/latina/Slow-Cooker-Chicken-Soup-Yuca-Recipe-39894844




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