Sopa De Pollo Centralsouth American Chicken Soup Food

GLUTEN-FREE MEXICAN CHICKEN SOUP [SOPA DE POLLO]

Steps:

• In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1 chopped onion, 1 cup shredded carrots, and cup chopped celery. Saute, often stirring, until the vegetables begin to soften, about 3 minutes.
• Mix in 2 minced garlic cloves, 1 teaspoon crushed red pepper flakes, and sauté until garlic is just fragrant, for about 30 seconds.
• Place chicken breast on top of vegetables and season with 1 teaspoon chili powder and 1 teaspoon cumin; season with salt and pepper to taste.
• Add 1 tablespoon tomato paste and pour in the can of crushed tomatoes, 2 cups chicken broth, and 1 cup water to the pot. Cover the pan and let cook on medium-low for 30-40 minutes.
• Remove the chicken from the pot and using two forks, or your preferred method, break the chicken apart and into shreds.
• Place the meat back into the pot and taste for seasoning, adjusting as necessary. To serve, sprinkle with lime or lemon juice, chopped cilantro, and top with fresh avocado slices.

CALDO DE POLLO (MEXICAN CHICKEN SOUP)

Steps:

• Cut onions in large chunks and chop cilantro.
• put chicken in a very large pot. I cut the legs off of the thighs.
• Cover with water.
• Add bouillon cubes.
• Bring to a boil
• Add whole garlic cloves, onions, salt,and cilantro.
• Lower heat and simmer 1 hour and fifteen minutes.
• While chicken cooks peel and cut potatoes into large pieces.
• Cut zucchini and squash into 1.5 inch slices.
• Cut celery into 1 inch pieces.
• Quarter the cabbage.
• Cut corn into 3 inch pieces.
• Remove any fat at this point if you wish and you can take skins off chicken.
• Add potatoes and corn cook for 20 minutes.
• Add squash, zucchini,and celery cook 10 minutes.
• Add cabbage and cook for 15 more mins or until cabbage and squash are soft.