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Sopa Pollo Mexicana

Microwave.Lady's picture
Ingredients
  Stewing chicken 4 Pound, cut up
  Water 6 Cup (96 tbs)
  Onion slice 4
  Celery stalks 3 , cut up
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Carrots 1 1⁄2 Cup (24 tbs), thinly sliced (3 Medium Sized)
  Onion 1⁄2 Cup (8 tbs), chopped (1 Medium Sized)
  Instant chicken bouillon granules 4 Teaspoon
  Zucchini 1 Small, thinly sliced
  Frozen peas 1 Cup (16 tbs)
  Avocado 1 Small, seeded, peeled, and sliced
Directions

In 4-quart casserole, combine chicken, water, onion slices, celery, salt, and pepper.
Cook, covered, at HIGH for 25 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 60 minutes or till tender, stirring and rearranging chicken twice.
Remove chicken from broth.
Strain broth, discarding vegetables; return broth to casserole.
Add undrained tomatoes, sliced carrots, chopped onion, and bouillon granules.
Cook, covered, at HIGH for 30 minutes or till carrots are just barely tender.
Meanwhile, when chicken is cool enough to handle, remove and discard skin and bones from chicken.
Cube chicken; add to broth along with zucchini and peas.
Cook, covered, at HIGH for 10 minutes or till vegetables are tender.
Just before serving, garnish with avocado.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday

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