Description
Savor the comforting flavors of this authentic Mexican Sopita Recipe, a hearty chicken and vegetable soup that’s bursting with spices and guaranteed to warm your soul.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 tablespoon olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 jalapeño, seeded and diced
– 2 teaspoons ground cumin
– 1 teaspoon dried oregano
– 1 teaspoon chili powder
– 4 cups chicken broth
– 1 (15 oz) can diced tomatoes
– 1 cup frozen corn kernels
– Salt and pepper to taste
– Chopped cilantro, lime wedges, and warm tortillas for serving
Instructions
1. – In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. – Add the chicken and cook, stirring occasionally, until lightly browned, about 5 minutes.
3. – Add the onion, garlic, carrots, celery, and jalapeño. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. – Stir in the cumin, oregano, and chili powder. Cook for 1 minute to toast the spices.
5. – Pour in the chicken broth and diced tomatoes. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
6. – Stir in the frozen corn and cook for an additional 5 minutes.
7. – Season with salt and pepper to taste.
8. – Serve the Mexican Sopita Recipe hot, garnished with chopped cilantro, lime wedges, and warm tortillas.
Notes
– For a spicier version, leave some or all of the jalapeño seeds.
– Substitute shredded chicken or ground turkey for the chicken thighs if desired.
– Stir in cooked rice or small pasta shapes for a heartier soup.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican