Recipe:

/ˈresəˌpē/

32oz Chicken broth

2 Chicken Breasts

2 Limes

2tsp Minced Garlic

1/2 Can corn

1 Yellow Onion

1 Can Diced Tomato and Chile (Rotel)

1tbsp Cumin

1tbsp Cayenne

2tsp Dried Oregano

Salt

Pepper

Olive Oil

Cotija

1 Jalapeno

2 Large Avocados

2 Roma Tomatos

Cilantro

1 Cup Rice

It is with great pleasure that I bring to you this Sopa De Pollo. It is spicy and delicious and will please everyone at the table with a variation of toppings you can make it cheesy, add more avocados, toss on the cilantro. There are no limits!

For starters let's saute the onion and garlic. I always start my meals this way because I feel it gives more flavor than adding it straight into the broth or dish. Toss in the corn and a can of the chile, tomato rotel and let it have a good simmer. After a few minutes go ahead and add in your chicken. Cover it here. I like to let the chicken turn white on the outside before adding in all the broth. Once the broth is in toss in those spices! I did a tbsp of Cayenne, but pull back on this if youre sensitive to spice. Salt and pepper to jazz it up and cover for 20-30 minutes.

In a seperate pot cook Rice using 1 Cup Rice to 2 Cups Water for 16 minutes or until water is evaporated. Fluff and keep the cover on until ready to add this to the soup in each bowl.

Take out your chicken breasts and using two forks shred them. Toss the shredded chicken back into the pot and let sit on low until you’re ready to eat.

In a bowl add a scoop of rice and cover with the soup.

Get a little toppings station going, Avocado Makes this soup that much better so don’t leave it out! Add cubed avocado, cubed tomato, cilantro and jalapeno on top. Shred some cotija cheese over everything as well. Cut up lime wedges for each bowl and VOILA! done and done.