Mi Sopa de Pollo
I made this inspired by the things I had on hand, and the way a local restaurant makes their chicken tortilla soup. This can be served with tortilla strips or chips if you'd like, personally the rice added is enough for me! Also lime wedges and cilantro for garnish are great too!
makes 16 1-cup servings
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 2 jalapeno peppers seeded and diced
- 8 cups of unsalted chicken broth/stock
- 1/2 lb of chicken breasts or tenders (skin/bone removed) cubed
- 1 white onion
- 1 bunch green onion
- 2 cups carrot chopped
- juice of 3 limes
- 1 can corn drained and rinsed
- 1 can black beans no salt added, drained and rinsed
- 1 can stewed tomatoes no salt added
- 4 cups frozen spanish rice
- 1.5 tbsp cumin
- 1.5 tbsp chili powder
- 2 tbsp garlic powder
- Carbohydrate 16.510630625 g
- Cholesterol 12.04875 mg
- Fat 1.8628245 g
- Fiber 3.97643618925214 g
- Protein 10.455966125 g
- Saturated Fat 0.46720240625 g
- Serving Size 1 1 Serving (239g)
- Sodium 165.2073625 mg
- Sugar 12.5341944357479 g
- Trans Fat 0.22127574375 g
- Calories 116 calories
Bring broth and chicken to a simmer in a large stock pot . Simmer on a low setting for 30-40 minutes. Add all other ingredients and let simmer on low for another hour. Let cool for an hour before serving.
