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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Soups Stews Poultry Central American Fall Winter Stocks Chicken South American Seasonal Comfort Food Inexpensive Meat Whole Chicken Taste Mood

Sopa De Pollo Central South American Chicken Soup

I have been eating this soup since i was a little kid. It is a staple recipe in hispanic third world countries. I especially enjoy it during cold winter months. It is usually served with rice and warn corn tortillas.

Steps

On medium high heat in a very large pot , add oil and heat.
Once oil is heated , add bell pepper , onion and celery.
Saute for about 1 1 / 2 minutes.
Add chicken pieces and brown for about 6-8 minutes.
Add 6 cups of water to the pot.
Bring the soup to a quick simmer and then add the rest of the veggies to pot except for the cabbage.
If there is not enough water to cover the veggies , this is the time to add a bit more water.
Once veggies are in the pot , season the soup with both of the chicken bullions , cumin and black pepper to flavor.
Add some salt if neccesary.
Carefully add the quartered cabbage to the pot , being careful to try and keep the leaves together.
Place a lid on the pot and cook on medium high for about 20-25 minutes or atleast until the potatoes / chayote squash are tender.
Add the cilantro at the last 10 minutes of cooking.
Serve with white rice.
The plaintain is peeled when the person eats it.
The peel helps keep the plantain from getting all mushy d.

Ingredients

broiler-fryer chicken, chayote, white potatoes, yucca root, plantain, green cabbage, carrot, corn on the cob, celery, green bell pepper, onion, cilantro leaf, knorr chicken bouillon, cumin, pepper, salt, cooking oil, water