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Sopa con Pollo

This sopa con pollo recipe makes a healthy bowl of spicy Mexican soup.   This chicken sopa recipe is a delicious but spicy chicken soup or broth Mexican style recipe.

bowl of caldo con pollo spicy Mexican soup

 

Caldo de Pollo is the Mexican version of a hearty chicken soup.  Literally translated  Caldo de Pollo means chicken broth.  And sometimes one will use Caldo con Pollo which means broth with chicken.   As in the American version of chicken soup, Caldo de Pollo is rumored to heal the common cold so if anyone is feeling under the weather, a big ol’ pot of Caldo simmering on the stove should get one back on their feet in a jiffy.  Not sure if its the chicken broth or all the hot spicy chile peppers in this broth but it does work for us. 
 

 

We do add an entire teaspoon of crushed red pepper to our pot of soup but we do like it spicy.  I have always heard that hot peppers will burn the germs right out of you.  Not sure if this is true or not but the health qualities of chile are very true.  In fact chiles are known to clear congestion, reduce cholesterol, fight inflammation, and to boost immunity.   But I did reduce this recipe to ½ teaspoon.  But if you wish go ahead and add all that crushed red pepper to an already Mom approved bowl of this chicken sopa recipe.

 

Variations of Sopa con Pollo

I have grown up along the border to Mexico from Texas to California and I have eaten so many different versions of this sopa con pollo recipe   Most versions have huge chunks of vegetables such as potatoes, carrots, squash or corn in them.  And some you serve with a piece of bone in chicken.  Each recipe is a little different, kinda like Minestrone  Soup.  And the ingredients depend on the cook and what they have handy at the time.   But here on the Ranch we make it a little different.  We see it as spicy Mexican soup with a very favorable broth.    And spicy, I mean spicy, but you might want to add the crushed red pepper very very sparsely.  

 

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Time saving Tip:  Rotisserie Chicken (store bought) works great in this dish.

 

Sopa con pollo (chicken sopa) recipe:

Ingredients:

  • 2 Tablespoons butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4-5 roasted green chilies, chopped
  • ⅓ cup of tomato juice
  • 6 cups of chicken broth
  • 2 chicken breasts, cooked and cubed
  • ½  teaspoon crushed pepper flakes, less if you wish it not as spicy
  • 3 cups broken tortilla chips
  • 8 oz Monterey Jack cheese, grated
  • 3 green onions, sliced, optional

 

Equipment Needed:

  • Large pot or dutch oven

 

How to Make Sopa con pollo:

Instructions:

  • Melt the butter in a large pot or dutch oven and sauté the onion, garlic and green chile over medium heat until the onions are clear and soft, about 4 minutes
  • Add the tomato juice, chicken, broth and crushed red pepper flakes
  • Cook over medium low heat for about 20 minutes
  • To Serve: Place 1/2 cup of the tortilla chips in each serving bowl, Ladle the soup over the chips and garnish with the cheese, some of the extra broken chips and minced green onions (optional)

 

chicken sopa recipe

 

We hope you enjoy this flavorful and spicy bowl of caldo con pollo. And just a note, it’s also good with any leftover chicken or turkey. 

 

Other Healthy Soup Recipes:

 

Click HERE to save this chicken sopa recipe to Pinterest

 

caldo con pollo
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sopa de pollo recipe

This sopa con pollo recipe makes a healthy bowl of spicy Mexican soup. A great chicken sopa recipe or chicken soup Mexican style recipe.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course, Soup
Cuisine: Mexican, Tex Mex
Keyword: chicken sopa recipe, sopa con pollo, sopa de pollo recipe, spicy Mexican soup.
Servings: 6
Calories: 529kcal
Author: Evelyn

Ingredients

  • 2 Tablespoons Butter
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4-5 oz roasted green chile chopped
  • 1/3 cup tomato juice
  • 6 cups chicken broth
  • 2 chicken breast halves cooked and cubed or the meat from a store bought rotisserie chicken
  • 1/2 teaspoon crushed red pepper flakes or a lot less if you wish it not as spicy hot
  • 3 cups broken tortilla chips
  • 8 oz Monterey Jack cheese grated
  • 3 green onions sliced

Instructions

  • Melt the butter in a dutch oven or large pot and saute the onion, garlic and green chile over medium heat until the onions are clear and soft, about 4 minutes
  • Add the tomato juice, chicken, broth and crushed red pepper flakes
  • Cook over medium low heat for about 20 minutes
  • To Serve: Place 1/2 cup of the tortilla chips in each serving bowl, Ladle the Caldo over the chips and garnish with the cheese, some of the extra broken chips and minced green onions (optional)

Notes

Time saving Tip:  Rotisserie Chicken (store bought) works great in this dish.

Nutrition

Calories: 529kcal | Carbohydrates: 43g | Protein: 23g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 1451mg | Potassium: 556mg | Fiber: 4g | Sugar: 3g | Vitamin A: 589IU | Vitamin C: 24mg | Calcium: 408mg | Iron: 2mg

Recipe Rating




Jamie

Monday 1st of December 2014

Yummy! So perfect for these colder nights!