Chicken Sopa
Delight your taste buds with a warm and comforting bowl of Chicken Sopa, a flavorful Mexican-inspired soup that's as hearty as it is satisfying. Made with tender shredded chicken, aromatic spices like cumin and paprika, and a medley of fresh vegetables including carrots, celery, and sweet tomatoes, this dish is a wholesome crowd-pleaser. Featuring fideo noodles (or broken spaghetti) simmered in a rich, homemade chicken broth, this recipe is perfect for weeknight dinners or soothing meals on chilly days. Garnished with fresh cilantro and served with a squeeze of lime for a zesty finish, Chicken Sopa is a simple yet deeply nourishing recipe loved by the whole family. Quick to prepare in under an hour, this fuss-free comfort food brings authentic flavors to your table, one bowl at a time.
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Recipe Information
Ingredients
- 2 pieces chicken breasts (boneless, skinless)
- 8 cups chicken broth
- 1 tablespoon vegetable oil
- 1 medium onion (diced)
- 3 cloves garlic cloves (minced)
- 2 medium tomatoes (diced)
- 2 medium carrots (sliced)
- 2 stalks celery stalks (sliced)
- 6 ounces fideo noodles (or broken spaghetti)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece bay leaf
- 1 piece lime (sliced into wedges)
- 0.25 cup fresh cilantro (chopped, for garnish)
Instructions
Place the chicken breasts in a large pot and pour in 6 cups of chicken broth. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 15-20 minutes or until the chicken is cooked through.
Remove the chicken breasts from the pot and let them cool slightly. Shred the chicken with two forks and set aside. Reserve the broth in the pot.
In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and sauté for another minute, being careful not to burn it.
Add the diced tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they break down and form a thick mixture.
Transfer the tomato-onion mixture to the pot with the reserved broth. Add the sliced carrots, celery, cumin, paprika, salt, black pepper, and the bay leaf. Stir to combine and bring the soup back to a simmer.
Add the fideo noodles or broken spaghetti to the pot and cook for 8-10 minutes until the noodles are tender.
Add the shredded chicken back into the pot and let it warm through for 2-3 minutes.
Remove the bay leaf and adjust the seasoning with more salt or pepper if needed.
Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over the soup before eating.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 7248 mg | 315% | |
| Total Carbohydrate | 186.6 g | 68% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 30.2 g | ||
| Protein | 164.3 g | 329% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 452 mg | 35% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4675 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
