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Sopa De Pollo Recipe

Name: Mexican Margaritas Bar & Grills Sopa De Pollo Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 kg bone-in chicken thighs (or a mix of thighs and breasts); 1.5 l low-sodium chicken broth; 1 l water; 1 whole medium white onion; 4 whole garlic cloves; 2 whole carrots; 2 whole celery stalks; 2 whole bay leaves; 1 tsp cumin (ground); 1 tsp dried oregano (preferably Mexican oregano); 2 tsp salt; 1 tsp black pepper; 400 g canned diced tomatoes (or fresh ripe tomatoes, chopped); 2 whole chipotle peppers in adobo; 1 tbsp tomato paste; 1 tbsp vegetable oil or olive oil; 1 cup long-grain white rice; 1.5 cups water; 1 tbsp vegetable oil; 0.5 tsp salt; 1 whole zucchini, medium, halved and sliced; 1 whole potato, medium, peeled and diced (optional); 0.5 cup frozen or fresh corn kernels; 0.25 cup fresh cilantro, chopped; 1 tbsp fresh lime juice; 2 whole roma tomatoes, finely diced; 0.25 whole white onion, finely diced; 0.5 whole jalapeño, seeded and minced (optional); 0.25 cup fresh cilantro, chopped; 1 tbsp fresh lime juice

Inspired by Mexican Margaritas Bar & Grill

Time1h 15m

Serves4

Our homemade Mexican style chicken and Spanish rice. Cooked with chipotle pepper and pico de gallo. Served with avocado slices.

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Ingredients

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Soup Base

2.2 lb (1 kg) bone-in chicken thighs (or a mix of thighs and breasts)

6 1/3 cup (1.5 l) low-sodium chicken broth

4 1/4 cup (1 l) water

1 whole medium white onion

4 whole Garlic cloves

2 whole Carrots

2 whole celery stalks

2 whole bay leaves

1 tsp cumin (ground)

1 tsp dried oregano (preferably Mexican oregano)

2 tsp Celtic sea salt

1 tsp black pepper

Chipotle Tomato Base

14 1/8 oz (400 g) canned diced tomatoes (or fresh ripe tomatoes, chopped)

2 whole chipotle peppers in adobo

1 tbsp tomato paste

1 tbsp vegetable oil or olive oil

Spanish Rice

1 cup Long-grain white rice

1 1/2 cups water

1 tbsp Tuscany sunflower oil

1/2 tsp Celtic sea salt

Vegetables & Finish

1 whole zucchini, medium, halved and sliced

1 whole potato, medium, peeled and diced (optional)

1/2 cup frozen or fresh corn kernels

1/4 cup Fresh cilantro, chopped

1 tbsp Fresh lime juice

Pico de Gallo & Garnish

2 whole roma tomatoes, finely diced

1/4 whole white onion, finely diced

1/2 whole jalapeño, seeded and minced (optional)

1/4 cup Fresh cilantro, chopped

1 tbsp Fresh lime juice

1/2 tsp Celtic sea salt

1 whole ripe avocado, sliced

2 whole Lime wedges

Method

Soup Base

Prepare aromatics and simmer chicken

Place chicken thighs in a large stockpot. Add 1.5 liters chicken broth and 1 liter water. Add the whole onion (peeled and halved), garlic cloves (crushed lightly), carrots (halved), celery stalks, and bay leaves. Stir in cumin, oregano, 2 tsp salt and 1 tsp black pepper. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cover and simmer for 25–30 minutes, or until chicken is cooked through and tender.

Remove the chicken to a cutting board. Strain the broth through a fine mesh sieve into a clean pot (reserve the solids for blending or discard solids except carrots if you want additional vegetables). Shred the chicken meat, discarding skin and bones, and set aside.

Chipotle Tomato Base

Make the chipotle-tomato puree

While the chicken simmers, heat 1 tbsp oil in a medium skillet over medium heat. Add canned diced tomatoes and tomato paste; cook 4–5 minutes until tomatoes soften and the paste darkens slightly. Remove two chipotle peppers from the adobo (reserve more for heat if desired), chop roughly and add to the pan for a minute to warm.

Transfer the tomato-chipotle mixture to a blender or use an immersion blender; blend until smooth. If the mixture is very thick, add 2–3 tbsp of the strained chicken broth to loosen. Taste and adjust heat by adding more chipotle if desired.

Pour the blended chipotle-tomato base into the reserved chicken broth and bring to a gentle simmer. Stir to combine.

Spanish Rice

Cook the rice separately

Rinse 1 cup long-grain rice under cold water until water runs clear. In a small saucepan, heat 1 tbsp vegetable oil over medium heat. Add the rice and toast, stirring, for 2–3 minutes until slightly translucent and fragrant. Pour in 1.5 cups water and 1/2 tsp salt, bring to a boil, then reduce to low, cover and simmer 15–18 minutes until water is absorbed. Fluff with a fork and set aside. Reserve about 3/4 cup cooked rice per 4 servings to add to soup later (or serve rice on the side).

Vegetables & Finish

Add vegetables and chicken to broth

With the chipotle-tomato broth simmering, add the diced potato (if using) and simmer 8–10 minutes until nearly tender. Add sliced zucchini and corn and simmer 4–5 minutes until vegetables are just cooked.

Return shredded chicken to the pot and simmer another 3–4 minutes to heat through and let flavors meld. Stir in 1 tbsp fresh lime juice and 1/4 cup chopped cilantro. Taste and adjust seasoning with additional salt or pepper as needed.

If you plan to serve rice in the soup, add the reserved cooked Spanish rice now (about 3/4 cup) and stir gently to distribute.

Pico de Gallo & Garnish

Make quick pico de gallo

Combine diced roma tomatoes, 1/4 diced white onion, minced jalapeño (if using), 1/4 cup chopped cilantro, 1 tbsp lime juice and 1/2 tsp salt in a bowl. Mix and let sit 5–10 minutes to marry flavors.

To serve, ladle hot sopa de pollo into bowls. Top each bowl with a spoonful of pico de gallo, 2–3 slices of ripe avocado, and a lime wedge on the side. Offer extra cilantro and hot sauce if desired.