Sopa Pollo Mexicana Recipe
Its surprising to know that you have not tried my sopa pollo mexicana recipe yet. This sopa pollo mexicana is always a hit as an appetizer . Try your hand at this mexican recipe of sopa pollo mexicana, which makes you keep asking for more. Use the freshest of chicken available to get the most amazing sopa pollo mexicana. I hope that this sopa pollo mexicana recipe is suited to your tastes and wish you luck in preparing it.
Ingredients
4-pound stewing chicken, cut up
6 cups water
3 to 4 onion slices
3 stalks celery, cut up
1 teaspoon salt
1/8 teaspoon pepper
1 16-ounce can tomatoes, cut up
3 medium carrots, thinly sliced (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
4 teaspoons instant chicken bouillon granules
1 small zucchini, thinly sliced
1 cup frozen peas
1 small avocado, seeded, peeled, and sliced
Directions
In 4-quart casserole, combine chicken, water, onion slices, celery, salt, and pepper.
Cook, covered, at HIGH for 25 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 60 minutes or till tender, stirring and rearranging chicken twice.
Remove chicken from broth.
Strain broth, discarding vegetables; return broth to casserole.
Add undrained tomatoes, sliced carrots, chopped onion, and bouillon granules.
Cook, covered, at HIGH for 30 minutes or till carrots are just barely tender.
Meanwhile, when chicken is cool enough to handle, remove and discard skin and bones from chicken.
Cube chicken; add to broth along with zucchini and peas.
Cook, covered, at HIGH for 10 minutes or till vegetables are tender.
Just before serving, garnish with avocado.
Cook, covered, at HIGH for 25 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 60 minutes or till tender, stirring and rearranging chicken twice.
Remove chicken from broth.
Strain broth, discarding vegetables; return broth to casserole.
Add undrained tomatoes, sliced carrots, chopped onion, and bouillon granules.
Cook, covered, at HIGH for 30 minutes or till carrots are just barely tender.
Meanwhile, when chicken is cool enough to handle, remove and discard skin and bones from chicken.
Cube chicken; add to broth along with zucchini and peas.
Cook, covered, at HIGH for 10 minutes or till vegetables are tender.
Just before serving, garnish with avocado.
