Sopa de Pollo

Ingredients

Chicken

1 whole (about 3-4 lbs), cut into pieces

Onion

1 large, quartered

Carrots

2 medium, diced

Celery

2 stalks, diced

Garlic

4 cloves, minced

Bay leaves

2

Cilantro

1/2 cup, chopped (plus extra for garnish)

Salt

to taste

Black pepper

to taste

Lime

2, cut into wedges (for serving)

Avocado

1, sliced (for serving)

Tortilla chips

2 cups (for serving)

Instructions

1. In a large pot, combine the chicken, onion, carrots, celery, garlic, bay leaves, cilantro, salt, and pepper.
2. Cover the ingredients with water (about 8 cups) and bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low and let the soup simmer for about 45 minutes, or until the chicken is fully cooked and tender.
4. Carefully remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken using two forks, discarding the bones.
5. Return the shredded chicken to the pot and stir to combine. Taste the soup and adjust the seasoning with more salt and pepper if needed.
6. Serve the Sopa de Pollo hot, garnished with lime wedges, sliced avocado, crispy tortilla chips, and additional cilantro.