Apr 14
2009

Sopa Pollo

in Uncategorized

When Mr. Fuji and I lived in Memphis we had a favorite Mexican restaurant that we would go to specifically to eat their Sopa Pollo–a chicken soup made with chunks of chicken, rice, tomatoes, onions, cilantro and avocado.

We loved this soup. It was simple but very flavorful and filling. Even better was the fact that for less than $15 we would get chips and salsa, 2 big bowls of soup, and sodas, and still be able to give our waiter a good tip. I recently got a big craving for a bowl of Sopa Pollo. But since it would take me several hours and a nice chunk of money to get to Memphis on an airplane, I decided I’d have to settle for trying to figure out a recipe on my own. After having eaten many a bowl of sopa pollo, I knew that one of the key ingredients was lime juice.
It gives the broth a distinctive zing that really takes the flavor to the next level. Mr. Fuji and I are also of the opinion that a bowl of sopa pollo isn’t complete without a large spoonful of sour cream which, when stirred into the soup, turns the broth creamy. Mmmm….

FM’s Sopa Pollo
Makes approximately 8 servings

1 Tbsp. oil
1 large onion, chopped
2-3 cloves garlic, minced
1 jalapeno pepper, minced
1 tsp. ground cumin
8 cups chicken broth
3 cups cooked chicken, shredded
1 can (4-oz./113 g) green chilis, diced
2 cups cooked long grain rice
juice of 2 limes
1/2 cup chopped cilantro
3 roma tomatoes, diced
2 avocados, chopped
salt and pepper, to taste
sour cream, to taste
lime wedges, for garnish

1. In a large pot, saute the onion, garlic, jalapeno pepper, and cumin in the oil until the onion is soft and translucent.

2. Add in chicken broth, shredded chicken, and green chilis. Heat over medium-high heat until chicken is heated through. Remove from heat.

3. Stir in rice, lime juice, tomatoes, and cilantro.

4. Garnish with avocado, a dollop of sour cream, and a lime wedge.

Squirrel was a fan of the limes…

{ 13 comments… read them below or add one }



Bob April 14, 2009 at 6:11 pm

That sounds wicked good. Doesn’t take long either, which is also good.

Reply



Leela April 14, 2009 at 8:05 pm

I love avocado and this looks *really* good.

Squirrel is precious!

Reply



Claire April 15, 2009 at 6:12 am

Looks yummy! I want to try =)

Reply



LollyChops April 15, 2009 at 6:56 am

This sounds tasty and quick! That Squirrel is something with those limes!

Reply



Snakebit April 15, 2009 at 10:26 am

It looks like it would also be good with some added enchilada green sauce. Perhaps on St. Patrick’s Day when green needs to be seen.

Reply



Jen @ MyKitchenAddiction.com April 15, 2009 at 1:08 pm

Looks delicious! I love avocado – especially with cilantro and lime. I have been writing a series of articles on recipes that use cilantro and lime… this recipe would fit right in!

Reply



kawaii crafter April 16, 2009 at 10:34 am

I make something similar to this but I never thought to add chilies. Will have to try.

You might be interested in Larissa’s recipe for chips to go with this. Here’s the link.

http://larissamarks.com/2008/02/i-love-tuesdays-chicken-tortilla-soup.html

jessica

Reply



lisaiscooking April 16, 2009 at 12:45 pm

Sounds fantastic, and looks great with the avocado!

Reply



pam@gingerbreadsnowflakes.com April 16, 2009 at 6:44 pm

Thank you, thank you, thank you, thank you for this recipe! Kirby and I used to order it all the time in a restaurant in So. Cal. It is the best soup in the world. (Well, your potato soup is darn close). I have tried and tried to duplicate it but never was totally satisfied with it. I am thrilled to have this recipe to play with.

To all Fujimama’s readers – TRY THIS SOUP!

Reply



Carrie April 17, 2009 at 6:38 am

What an interesting soup! The flavors sound so fresh and delicious. I love the idea of avocado in a soup!

Reply



Hillary April 17, 2009 at 2:31 pm

I have never seen avocado in soup. Does it get mushy?

Reply



Fuji Mama April 17, 2009 at 2:34 pm

Hillary– No, because you put the avocado in right when you serve the soup, the avocado is still nice and fresh. You wouldn’t want to put the avocado in and then serve this soup later in the day. If you try it and make it in advance, add the avocado right before you serve it!

Reply



Wendy in MN June 5, 2010 at 2:14 pm

I made your soup last night and we loved it. So easy. I used Tyson Fajita seasoned Chicken Strips. Will definitely be making this again. Thanks for sharing this!

Reply

Leave a Comment

Previous post:

Next post: