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Sopa Mexican

Mexican.Chef's picture
Ingredients
  Stewing chicken 3 Pound, cut up (1 Chicken)
  Water 5 Cup (80 tbs)
  Onion 1 Medium, chopped
  Celery ribs 2 , chopped
  Salt 1 Teaspoon
  Freshly ground pepper 1 Teaspoon
  Tomatoes 6 Large, cut up
  Carrots 2 Medium, thinly sliced
  Spanish onions 1 Medium, cut into 1/4-inch-thick slices and separated into rings (Purple Variety)
  Ears of corn 3 Large, each cut into 3 pieces
  Zucchini 1 Small, thinly sliced
  Avocado 1 Small, peeled, pitted and cut into long pieces
Directions

1 Combine chicken, water, onion, celery, salt and pepper to taste in a large pot or Dutch oven. Bring to a boil, reduce heat and simmer covered for 2 hours, or till chicken is tender.
2 Remove chicken and skim fat off broth. Strain broth, discarding all vegetables. Return strained broth to the pot.
3 Add tomatoes, carrots and onion rings to broth. Cover and simmer for 30 minutes, or until carrots are tender.
4 Meanwhile, debone and skin chicken. Dice chicken and add to broth along with corn and zucchini. Cover and simmer for 10 to 15 minutes, or until vegetables are tender.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
165 Minutes
Ready In: 
175 Minutes

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