Yesterday evening, my husband, my kids and I went over to a friend’s house and shared dinner with them over great (hilarious!) conversation. This recipe is an interpretation of the soup my friend served. It is simple, healthy, allergy-friendly, and adaptable to any palate!
I tend to stress out too much when we have people over for meals because I want to cook a perfect meal. I love the idea of sharing good food without stuffiness or over-preparation. This takes the stress out of entertaining so I can actually enjoy my company! We had the soup with homemade tortilla chips, salsa, and pico de gallo purchased from a favorite Mexican restaurant. How easy (and delicious) is that!
Sopa Fresca Con Pollo (Fresh Soup with Chicken)
2 large chicken breasts, diced (or 3-4 cups cooked chicken, diced or shredded)
1 tablespoon oil
1 clove garlic
1 teaspoon cumin
1 teaspoon powdered chipotle chilies
4 cups chicken stock
1 Avocado, chopped
1/2 large onion (or green onions), chopped
1 large tomato, chopped
1/2 bunch cilantro, rinsed and chopped
Optional toppings: queso fresco, tortilla chips, poblano peppers, rice
- In a large soup pot, cook raw chicken over medium heat with the oil, garlic, cumin, and chipotle powder until chicken is cooked through. If you want this recipe to be super-quick, use cooked leftover chicken, turkey, or rotisserie chicken that is shredded or diced.
- Once the chicken has been cooked, add the chicken stock to the pot and bring to a boil.
- While the chicken stock is heating up, cut up the avocado, onion, tomatoes, and cilantro and set aside.
- When the chicken and stock is cooked through, ladle into a bowl and top with tomatoes, onions, avocado, and cilantro. Enjoy!
You can top this soup with just about anything fresh and healthy; get creative! My husband put some shredded habanero cheddar cheese on top of his.