Mexican-Style Sopeao

Ingredients

In the original Dominican Republic Sopeao, the dish typically includes ingredients like yuca, yautía, and ñame, which are root vegetables commonly found in the Dominican Republic. However, in this Mexican-American adaptation, we substitute those ingredients with carrots and potatoes to align with the flavors and ingredients commonly used in Mexican cuisine. Additionally, we incorporate plantains, a staple in Dominican Republic cuisine, to add a unique twist to the dish. We alse have the original recipe for Sopeao, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 boneless, skinless chicken breasts, cooked and shredded 2 boneless, skinless chicken breasts, cooked and shredded
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 ripe plantains, peeled and sliced 2 ripe plantains, peeled and sliced
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 35g, 12g
• Protein: 28g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Stir in the ground cumin, chili powder, and dried oregano, and cook for an additional minute to toast the spices.
3. 3.
   Pour in the chicken broth and bring it to a boil. Reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld together.
4. 4.
   Add the shredded chicken, diced carrots, and potatoes to the pot. Simmer for another 15-20 minutes, or until the vegetables are tender.
5. 5.
   While the soup is simmering, heat a separate pan over medium heat and add a tablespoon of vegetable oil. Fry the plantain slices until they turn golden brown on both sides. Remove from the pan and set aside.
6. 6.
   Once the soup is ready, season with salt and pepper to taste. Ladle the soup into bowls and top each serving with a few slices of fried plantains. Garnish with fresh cilantro.

Treat your ingredients with care...

• Plantains — Make sure to use ripe plantains for this recipe. They should have a yellow skin with some black spots, indicating they are sweet and ready to be cooked.

Tips & Tricks

• For a spicier version, add a diced jalapeño or serrano pepper to the soup while simmering.
• If you prefer a thicker broth, you can mash some of the cooked potatoes and carrots with a fork before serving.
• Serve the soup with a squeeze of fresh lime juice for an extra burst of flavor.
• Feel free to customize the toppings by adding diced avocado, shredded cheese, or a dollop of sour cream.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Mexican-Style Sopeao is best served hot. Ladle the soup into bowls and garnish with fresh cilantro for a pop of color and freshness. Serve with warm tortillas or crusty bread on the side for a complete and satisfying meal.

Presentation advice

To enhance the presentation of Mexican-Style Sopeao, arrange the sliced fried plantains on top of the soup in an attractive pattern. Sprinkle some chopped cilantro over the plantains for an added touch of green. Serve the soup in colorful bowls to make it visually appealing.