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Mexican Chicken Tomatillo Sopita Recipe

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★★★★★

5 from 129 reviews

This authentic Mexican Sopita recipe is a comforting and flavorful chicken and tomatillo soup that’s perfect for any meal. Featuring tender shredded chicken simmered in a tangy tomatillo broth seasoned with cumin, oregano, and chili powder, it’s garnished with fresh cilantro and crumbled queso fresco for an extra burst of flavor. Easy to prepare, this vibrant dish offers a delicious taste of traditional Mexican cuisine in just 45 minutes.

Ingredients

Scale

Soup Base

  • 1 lb tomatillos, husks removed and rinsed
  • 4 cups chicken broth
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • Salt and pepper to taste

Chicken

  • 1 lb boneless, skinless chicken breasts

Garnishes

  • Chopped fresh cilantro
  • Crumbled queso fresco

Instructions

  1. Boil Tomatillos: In a large pot, bring the tomatillos and enough water to cover them to a boil. Once boiling, reduce the heat and simmer for 10-12 minutes until the tomatillos are soft and tender.
  2. Prepare Tomatillo Puree: Drain the cooked tomatillos and transfer them to a blender. Blend until smooth and set aside the puree for later use.
  3. Cook Chicken: Using the same pot, add the chicken breasts and cover with chicken broth. Bring it to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes until the chicken is fully cooked and tender.
  4. Shred Chicken: Remove the chicken breasts from the broth and shred them using two forks. Return the broth to the pot for soup preparation.
  5. Combine Ingredients: Add the shredded chicken back into the pot along with the tomatillo puree, diced onion, minced garlic, ground cumin, dried oregano, and chili powder. Stir well to combine all flavors.
  6. Simmer Soup: Season with salt and pepper to taste and simmer the soup gently for 10-15 minutes, allowing all the flavors to meld together beautifully.
  7. Serve: Ladle the hot sopita into bowls and garnish generously with chopped fresh cilantro and crumbled queso fresco. Serve alongside warm tortillas for a complete meal.

Notes

  • If tomatillos are not available, you can substitute with green tomatoes though the flavor will be less tangy.
  • For a spicier version, add chopped jalapeños or a pinch of cayenne pepper.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • To make it vegetarian, substitute chicken broth with vegetable broth and omit the chicken, or replace chicken with cooked beans.
  • Queso fresco can be replaced with feta cheese for a similar texture and tang.

Keywords: Mexican sopita, tomatillo soup, shredded chicken soup, authentic Mexican recipe, easy chicken soup, spicy tomatillo broth

Find it online: https://lucabites.com/mexican-chicken-tomatillo-sopita-recipe/