Sopa De Pollo Y Champiñones Recipes

GLUTEN-FREE MEXICAN CHICKEN SOUP [SOPA DE POLLO]

Steps:

• In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1 chopped onion, 1 cup shredded carrots, and cup chopped celery. Saute, often stirring, until the vegetables begin to soften, about 3 minutes.
• Mix in 2 minced garlic cloves, 1 teaspoon crushed red pepper flakes, and sauté until garlic is just fragrant, for about 30 seconds.
• Place chicken breast on top of vegetables and season with 1 teaspoon chili powder and 1 teaspoon cumin; season with salt and pepper to taste.
• Add 1 tablespoon tomato paste and pour in the can of crushed tomatoes, 2 cups chicken broth, and 1 cup water to the pot. Cover the pan and let cook on medium-low for 30-40 minutes.
• Remove the chicken from the pot and using two forks, or your preferred method, break the chicken apart and into shreds.
• Place the meat back into the pot and taste for seasoning, adjusting as necessary. To serve, sprinkle with lime or lemon juice, chopped cilantro, and top with fresh avocado slices.

MEXICAN CHICKEN AND RICE SOUP (SOPA DE POLLO Y ARROZ)

Steps:

• Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.
• Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.
• Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.