Mexican Chicken Soup
Experience the comforting embrace of Sopa de Pollo, a vibrant Mexican Chicken Soup. This delightful main dish recipe, infused with the rich hues of Saffron and the concentrated sweetness of tomato paste, presents a stunning orange-red broth. Elevating its traditional charm, we introduce a unique textural contrast: crispy, fried wheat noodles, adding a satisfyingly toasty dimension. More than simply a dish, this Mexican cooking creation promises a warm, enveloping experience, delivering comfort with each flavorful spoonful.
- Servings 2
- Prep 15 min
- Cooking 1,5 hrs
Nutrition Per Serving
- Calories: 800 kcal
- Protein: 40 g
- Fat: 42 gm
- Saturated Fat: 8 g
- Carbohydrates: 17.4 g
- Dietary Fiber: 3.5 g
- Sugars: 5 g
- Cholesterol: 95 mg
- Sodium: 300 mg
Ingredients in Mexican Chicken Soup
- Three pounds of chicken, cut into pieces
- Salt to taste
- One cup of rice bran oil or canola oil
- Half a cup of tomato paste
- Half a teaspoon of loosely packed saffron
- Two tbsp. of fresh lime juice
- Half a pound of thin pasta
-
Two cloves of garlic
Fresh cilantro
- One small jalapeño pepper
Kitchen Tools for Mexican Chicken Soup
- Skillet or frying pan
- Knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Strainer (for pasta)
- Bowls (for serving)
How to Make Mexican Chicken Soup
- Season the chicken with salt and place in a large saucepan.
- Pour in water to cover the chicken.
- Bring to a boil, then reduce to a simmer and cook for 1,5 hrs.
- Set a paper towel-lined plate next to the stove.
- In a skillet, heat the oil until slightly shimmering, then add the pasta.
- Fry pasta until golden brown and crunchy, approximately for 1 minute.
- Remove pasta from the oil using a slotted spoon or tongs and transfer it to the prepared plate.
- Puree the tomato paste, saffron, garlic, onions, and one cup of water in a blender.
- Add the mixture to the pot with the chicken and continue cooking for another 20 minutes.
- Add the carrots and cook for 5 minutes.
- Add the pasta and cook for five more minutes. Garnish with lime juice, cilantro, or jalapeño.
- Garnish with lime juice, cilantro, or chopped jalapeño.
Tips
- Elevate the Broth: choose bone-in chicken thighs for a richer, more profound flavor. The bones release collagen during cooking, creating a silken, deeply savory broth. Remove the bones before serving.
- Introduce Smoky Depth: Infuse your soup with a smoky, nuanced heat by incorporating a chipotle pepper in adobo sauce. Start with a small amount and adjust to your preference, as chipotle can be pretty potent.
- Vegetable Variety: Feel free to customize your vegetable medley. Carrots, celery, and potatoes are classic additions, but consider including zucchini, corn, or green beans for added vibrancy and nutrition.
- Fresh Herb Infusion: Enhance the aromatic profile of your soup with fresh herbs. Cilantro is a staple in Mexican cuisine, but parsley or epazote can also add delightful complexity. Add them towards the end of cooking to preserve their freshness.
- Lime Zest and Juice: A squeeze of fresh lime juice and a sprinkle of lime zest just before serving brightens the flavor and adds a refreshing tang.
- Spice it up: Add diced jalapenos or serrano peppers to the broth if you enjoy spicy food.
- Noodle texture: Add softer noodles to the soup a few minutes before serving. For a very crispy noodle, add them right before serving.
What are some variations to the traditional Mexican Chicken Soup recipe?
- Add vegetables like peppers, potatoes, or zucchini.
- Use different types of pasta or rice. For a spicy kick, increase the amount of jalapeño.
How can Mexican Chicken Soup be customized to suit different dietary preferences or restrictions?
- For a gluten-free version, use rice or gluten-free pasta.
- To make it vegetarian, substitute chicken with beans or tofu and use vegetable broth.
What toppings can be added to Mexican Chicken Soup?
Popular toppings include diced avocado, chopped cilantro, shredded cheese, sour cream, and tortilla strips.