Mexican Chicken Soup | Sopa de pollo

Start with 6 cups of chicken broth or use 6 cups of water with 3 large bouillon cubes.

Separate the chicken from the bones of the rotisserie chicken and add it to the pot of chicken broth.

Heat the chicken broth with the chicken until it comes to a boil.

Slice and chop the onion, potato, carrot, and celery, then add them to the pot.

Add corn off the cob and sliced tomatoes to the pot.

Blend 2 tomatoes with 1 cup of water until liquid, then add to the pot and stir.

Wait for the soup to come to a boil, then cover and reduce heat to low, simmer for 30 minutes.

Taste the soup and add salt if needed, depending on the saltiness of the bouillon cubes.

Serve the soup with avocado on top and a lime wedge on the side.

Equipment Needed

Allergens