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Puerto Rican Chicken Soup Recipe

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Puerto Rican Chicken Soup Mexican Appetizers and More!
Puerto Rican Chicken Soup Mexican Appetizers and More! from mexicanappetizersandmore.com

Description

Puerto Rican Chicken Soup, also known as Sopa de Pollo, is a hearty and comforting soup that is perfect for cold and rainy days. This soup is made with a variety of vegetables, herbs, and spices that are simmered with chicken to create a flavorful and nutritious dish. It is a staple in Puerto Rican cuisine and is enjoyed by many.

Prep Time

Preparation time for this recipe is approximately 20 minutes.

Cook Time

Cooking time for this recipe is approximately 1 hour.

Ingredients

  • 1 whole chicken, cut into pieces
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 green pepper, chopped
  • 2 carrots, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 cups of water
  • 1 tablespoon olive oil

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Wooden spoon

Method

  1. In a large pot, heat up the olive oil over medium heat.
  2. Add the chicken pieces and brown on all sides.
  3. Remove the chicken from the pot and set aside.
  4. Add the onions, garlic, green pepper, carrots, and potatoes to the pot.
  5. Sauté the vegetables for 5 minutes.
  6. Add the oregano, cumin, salt, and black pepper to the pot.
  7. Stir well to combine the ingredients.
  8. Add the chicken back to the pot.
  9. Pour in the water and stir.
  10. Bring the soup to a boil, then reduce the heat to low.
  11. Cover the pot and let the soup simmer for 45 minutes to 1 hour.
  12. Serve hot and enjoy!

Notes

For a spicier version of this soup, you can add a chopped jalapeño pepper to the pot along with the other vegetables. You can also add some chopped cilantro or parsley for added flavor.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains approximately:
  • 250 calories
  • 10g fat
  • 20g carbohydrates
  • 20g protein
  • 4g fiber

Recipe Tips

To save time, you can use boneless, skinless chicken breasts or thighs instead of a whole chicken. You can also use canned vegetables to save time on chopping. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, simply heat on the stove or in the microwave until heated through. Serve with some crusty bread or crackers for a complete meal.

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