Sopa di Pollo (Southwestern Chicken Soup)

A hearty chicken and vegetable soup with a Mexican flair. This soup is easy to make with mostly canned vegetables and a deli rotisserie chicken or chicken leftovers. It is perfect for a cold, winter night or any other time of year.

Yield: 8 servings ( Serving Size: Bowl )
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Cook Time:
Optional Add'l Cook Time: 30 Minutes


  • 3 cup(s) cooked chicken pieces (deli rotisserie or leftovers) deboned
  • 1 can(s) 15-ounce canellini (white) beans drained
  • 1 can(s) 15-ounce black beans rinsed & drained
  • 1 can(s) Rotel (mild)
  • 1 can(s) White, whole kernel corn drained
  • 1 jar(s) 12-ounce, salsa verde
  • 6 cup(s) chicken broth
  • 1 teaspoon(s) cumin (or more to taste)
  • 1 whole(s) small onion chopped
  • 1/2 cup(s) fresh cilantro chopped
  • 1/2 whole(s) green bell pepper chopped
  • 1 can(s) small can green chilis
  • 1/2 teaspoon(s) garlic powder
  • salt & pepper to taste
  • 2 stalk(s) green onions chopped
  • 1/2 cup(s) sour cream
  • 2 whole(s) small avocados chopped
  • Mexican cheese mix shredded
  • 1 bag(s) tortilla chips (optional)
  • 1 package(s) Mexican cornbread (optional) prepared


  1. • Put first 9 ingredients in a large saucepan (through garlic powder). Bring to a boil while chopping veggies, stirring occasionally. Add yellow onion, bell pepper, cilantro, and garlic powder and boil another 5 minutes, then reduce to a simmer for at least 10 more minutes, up to an hour. Add salt & pepper to taste.
  2. • Serve with toppings (cheese, chopped green onions, avocado, sour cream) for guests to add themselves, and some tortilla chips or cornbread.
December 2011

This recipe is a personal recipe added by CreationMom and has not been tested or endorsed by MyRecipes.

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