Description
Sopa de Pollo is a comforting and hearty Latin American chicken soup perfect for weeknight dinners. Packed with tender shredded chicken, wholesome vegetables, rice, and vibrant flavors from cumin, oregano, and fresh cilantro, this soup offers warmth and nourishment in every bowl. It’s simple to make on the stovetop and can be easily customized to suit your taste.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 medium potato, peeled and diced
- 1 teaspoon ground cumin
- ½ teaspoon oregano
- Salt and pepper to taste
- 6 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie or leftover)
- ½ cup rice (white or brown)
- 1 cup corn kernels (fresh, canned, or frozen)
- ¼ cup chopped cilantro
- 1 lime, cut into wedges (for serving)
Instructions
- Heat Olive Oil and Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 2–3 minutes until softened and translucent.
- Add Garlic and Root Vegetables: Stir in the minced garlic, sliced carrots, celery, and diced potatoes. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Season the Soup Base: Add ground cumin, oregano, salt, and pepper to the pot. Stir well to evenly coat the vegetables with the spices for enhanced flavor.
- Add Broth and Bring to Boil: Pour in the chicken broth and increase the heat to bring the soup to a boil.
- Cook Rice and Simmer: Add the rice to the boiling broth. Reduce heat to a gentle simmer, cover the pot, and cook for 15–20 minutes until the rice and vegetables are tender.
- Add Chicken and Corn: Stir in the shredded cooked chicken and corn kernels. Continue simmering the soup for another 5–7 minutes until everything is heated through.
- Finish with Cilantro and Serve: Remove the pot from heat and stir in the chopped cilantro for freshness. Serve the soup hot with lime wedges on the side to squeeze over each bowl as desired.
Notes
- For extra flavor, add a diced tomato or a splash of tomato sauce along with the broth.
- You can use bone-in chicken thighs by cooking them directly in the broth from the start, then removing, shredding, and returning the meat to the soup before serving.
- This soup is naturally gluten-free but can be made with either white or brown rice according to preference.
- Adjust salt and pepper to taste, especially if using store-bought broth which may vary in sodium content.
