Sopa De Pollo Central South American Chicken Soup
Warm, comforting, and bursting with vibrant flavors, Sopa De Pollo Central South American Chicken Soup is a hearty, soul-satisfying dish that showcases the essence of Latin American cuisine. This classic chicken soup combines tender bone-in chicken, simmered with fresh vegetables like carrots, celery, potatoes, and roma tomatoes, creating a rich and nourishing broth. The addition of smoky paprika, earthy cumin, and a fresh squeeze of lime juice elevates the flavor profile, while a generous handful of chopped cilantro adds an aromatic finish. Perfect as a cozy weeknight meal or an inviting appetizer, this recipe comes together in just over an hour and is perfect served with warm tortillas or crusty bread. Whether you're looking for a taste of tradition or a wholesome comfort food, this Central South American-inspired dish is sure to delight your taste buds. Keywords: chicken soup, Latin American soup, hearty chicken stew, sopa de pollo recipe.
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Recipe Information
Ingredients
- 4 pieces chicken (bone-in, skinless thighs or drumsticks)
- 8 cups water
- 1 large yellow onion, chopped
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery, chopped
- 2 small potatoes, peeled and cubed
- 2 medium roma tomatoes, diced
- 0.5 cup cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
Instructions
In a large stockpot, heat the vegetable oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the ground cumin, paprika, salt, and black pepper to the pot, stirring to bloom the spices for about 30 seconds.
Pour in the 8 cups of water and bring it to a boil.
Place the chicken pieces into the pot. Reduce the heat to medium-low and let simmer for 20-25 minutes, skimming off any foam that rises to the surface.
Add the sliced carrots, chopped celery, and cubed potatoes to the pot. Simmer for an additional 20 minutes, or until the vegetables are tender and the chicken is cooked through.
Remove the cooked chicken pieces from the pot. Shred the meat with two forks, discarding the bones, and return the shredded chicken to the soup.
Stir in the diced roma tomatoes and chopped cilantro. Let the soup simmer for 5 more minutes to meld the flavors.
Turn off the heat and stir in the fresh lime juice for a burst of brightness.
Taste and adjust seasonings if necessary. Serve hot with warm tortillas or crusty bread.
Nutrition Facts
Calories |
1174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4044 mg | 176% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 10.2 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 252 mg | 19% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3149 mg | 67% | |
*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.
