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Sopa De Pollo (gf) Recipe

Name: Mexican Margaritas Bar & Grills Sopa De Pollo (GF) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 cups low-sodium chicken broth; 1 cup water; 1 lb boneless skinless chicken breasts (or thighs), trimmed; 1 tbs olive oil; 1 each onion, medium, finely chopped; 3 cloves garlic cloves, minced; 1 each tomato, medium, diced; 1 tsp chipotle peppers in adobo, finely chopped; 1 tsp dried oregano (preferably Mexican oregano); 1 tsp ground cumin; 1 each bay leaf; 1 tsp salt; 1 tsp freshly ground black pepper; 1 cup long-grain white rice, rinsed until water runs clear; 1 cup tomato sauce (or blended tomato); 1 cup chicken broth (for rice); 1 tbs olive oil; 0.5 each onion, small, finely chopped; 1 cloves garlic, minced; 0.5 tsp salt; 0.25 tsp ground cumin; 1 each roma tomato, seeded and finely diced; 0.25 cup white onion, finely diced; 2 tbs fresh cilantro, chopped; 1 tbs fresh lime juice; 0.5 each jalapeño, seeded and minced (optional); 0.25 tsp salt; 1 each ripe avocado, sliced; 2 tbs fresh cilantro leaves, for garnish; 2 each lime wedges, to serve

Inspired by Mexican Margaritas Bar & Grill

Time1h

Serves4

Bowl | 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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Broth & Base

8 cups low-sodium chicken broth

1 cup water

1 lb boneless skinless chicken breasts (or thighs), trimmed

1 tbs olive oil

1 each onion, medium, finely chopped

3 cloves Garlic cloves, minced

1 each tomato, medium, diced

1 tsp chipotle peppers in adobo, finely chopped

1 tsp dried oregano (preferably Mexican oregano)

1 tsp Ground cumin

1 each bay leaf

1 tsp Celtic sea salt

1 tsp freshly ground black pepper

Spanish Rice (to serve in bowl)

1 cup long-grain white rice, rinsed until water runs clear

1 cup tomato sauce (or blended tomato)

1 cup chicken broth (for rice)

1 tbs olive oil

1/2 each onion, small, finely chopped

1 cloves Garlic, minced

1/2 tsp Celtic sea salt

1/4 tsp Ground cumin

Pico de Gallo & Garnish

1 each roma tomato, seeded and finely diced

1/4 cup white onion, finely diced

2 tbs Fresh cilantro, chopped

1 tbs Fresh lime juice

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

1/4 tsp Celtic sea salt

1 each ripe avocado, sliced

2 tbs fresh cilantro leaves, for garnish

2 each lime wedges, to serve

Optional Finishing

1/2 cup crushed tortilla chips (gluten-free) or tostadas

2 tbs cotija or queso fresco (optional)

Method

Broth & Base

Sauté aromatics

Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium heat. Add the finely chopped onion and cook until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the broth

Stir in the diced tomato, chopped chipotle in adobo, dried oregano, ground cumin and bay leaf. Cook 1–2 minutes to bloom the spices. Pour in 8 cups chicken broth and 1 cup water and stir to combine.

Poach chicken

Add the trimmed chicken breasts (or thighs) to the simmering broth. Increase heat to bring to a gentle boil, then reduce to a low simmer. Partially cover and simmer until the chicken is cooked through, about 15–20 minutes (internal temperature 165°F / 74°C). Skim any foam that rises to the surface.

Shred chicken and season

Transfer chicken to a cutting board, shred with two forks, and return shredded chicken to the pot. Add 1 tsp salt and 1 tsp freshly ground black pepper (adjust to taste). Simmer another 5 minutes so flavors meld. Keep broth warm over low heat while preparing rice and pico.

Spanish Rice (to serve in bowl)

Rinse rice well under cold water until the water runs clear to remove excess starch. Drain thoroughly.

In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 1/2 small finely chopped onion and 1 clove minced garlic; cook 2–3 minutes until softened.

Add the drained rice to the skillet and toast, stirring frequently, for 3–4 minutes until edges become slightly translucent and lightly golden.

Stir in 1 cup tomato sauce, 1 cup chicken broth, 1/2 tsp salt and 1/4 tsp ground cumin. Bring to a simmer, cover, reduce heat to low and cook undisturbed for 15–18 minutes until liquid is absorbed and rice is tender. Fluff with a fork and keep warm.

Pico de Gallo & Garnish

Combine the diced roma tomato, 1/4 cup finely diced white onion, 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, minced jalapeño (if using) and 1/4 tsp salt in a small bowl. Taste and adjust seasoning. Let rest 10 minutes for flavors to meld.

Slice the ripe avocado just before serving into even slices to avoid browning.

Prepare lime wedges and set aside fresh cilantro leaves for garnish.

Assembly & Serving

Ladle about 1 to 1 1/2 cups of the hot sopa de pollo (broth and shredded chicken) into each bowl.

Spoon 1/2 cup to 3/4 cup of the warm Spanish rice into the bowl alongside or partially submerged in the broth depending on preference.

Top each bowl with 2–3 tablespoons of pico de gallo and arrange 3–4 slices of avocado on the side.

Finish with a sprinkle of optional crushed gluten-free tortilla chips and 1–2 tablespoons crumbled cotija or queso fresco if using. Garnish with cilantro leaves and serve with lime wedges on the side.