Sopa de Chipilín con Pollo
A comforting and aromatic chicken soup featuring chipilín, a flavorful herb native to Central America, along with tender chicken and a medley of vegetables.
🧂 Ingredients
- 2 large Chicken pieces (bone-in)
- 4 cups Chipilín leaves
- 8 cups Water or chicken broth
- 2 medium Potatoes(peeled and diced)
- 3 medium Carrots(peeled and diced)
- 1 medium Chayote (güisquil)(peeled and diced)
- 1/2 medium Green bell pepper(diced)
- 1 large Tomato(diced)
- 1/2 large Onion(diced)
- 2 cloves Garlic cloves(minced)
- 1/2 tsp Achiote powder
- to taste Salt
- to taste Black pepper
- 1/2 tsp Oregano
- 1 Bay leaf
- 1 tbsp Vegetable oil
👨🍳 Instructions
- 1
In a large pot, heat vegetable oil over medium heat. Add diced onion, green bell pepper, tomato, and minced garlic. Sauté until softened.
- 2
Add the chicken pieces to the pot and brown them on all sides.
- 3
Stir in the achiote powder, oregano, salt, and pepper. Add the bay leaf.
- 4
Pour in the water or chicken broth. Bring to a boil, then reduce heat, cover, and simmer until the chicken is cooked through.
💡 Tip: Skim off any foam that rises to the surface during cooking. - 5
Add the diced potatoes and carrots to the pot. Cook for about 10 minutes.
- 6
Add the diced chayote and cook for another 5-7 minutes, or until all vegetables are tender.
- 7
Stir in the chipilín leaves. Cook for just 2-3 minutes until wilted and tender. Do not overcook the chipilín, as it can lose its vibrant color and flavor.
- 8
Remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. Serve hot.
💡 Pro Tips
- ✓Chipilín is a delicate herb; add it towards the end of cooking to preserve its flavor and color.
- ✓Adjust the amount of chipilín to your preference; it has a distinct, slightly peppery and herbaceous taste.
- ✓For a richer broth, use chicken broth instead of water.
🔄 Variations
- Add other vegetables like green beans or corn.
- For a heartier soup, add rice or small pasta shapes during the last 10 minutes of cooking.