Sopa de Pollo y Fideos Adapted to Latin American Cuisine

Ingredients

While the original Mexican Sopa de Pollo y Fideos typically includes ingredients like tomatoes, chilies, and cilantro, the Latin American adaptation adds a few unique elements. Latin American cuisine often incorporates ingredients such as cumin, oregano, and bell peppers, which lend a distinct flavor profile to this soup. Additionally, the Latin American version may feature regional variations in spices and seasonings, giving it a unique twist. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 8 cups (1.9 liters) chicken broth 8 cups (1.9 liters) chicken broth
• 2 boneless, skinless chicken breasts 2 boneless, skinless chicken breasts
• 1 cup (150g) fideos or vermicelli noodles 1 cup (150g) fideos or vermicelli noodles
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened and fragrant.
2. 2.
   Add the sliced carrots and celery to the pot and cook for an additional 2-3 minutes.
3. 3.
   Sprinkle the ground cumin and dried oregano over the vegetables, stirring well to coat.
4. 4.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low and add the chicken breasts to the pot. Simmer for 20-25 minutes, or until the chicken is cooked through and tender.
5. 5.
   Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
6. 6.
   Increase the heat to medium and add the fideos or vermicelli noodles to the soup. Cook according to package instructions until the noodles are al dente.
7. 7.
   Season the soup with salt and pepper to taste.
8. 8.
   Serve the Sopa de Pollo y Fideos hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken breasts — Ensure the chicken breasts are fully cooked and tender before shredding them for the soup.
• Fideos or vermicelli noodles — Cook the noodles separately and add them to the soup just before serving to prevent them from becoming too soft.

Tips & Tricks

• For an extra kick of flavor, add a squeeze of lime juice to the soup before serving.
• Customize the soup by adding your favorite vegetables such as corn or peas.
• If you prefer a spicier soup, add a diced jalapeno or a pinch of chili powder.
• To make the soup heartier, add cooked rice or beans.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Sopa de Pollo y Fideos with warm corn tortillas or crusty bread for a complete and satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh cilantro and a lime wedge for an appealing presentation.