Pollo Tropical Caribbean Chicken Soup Recipe
It’s a chilly evening, and you crave something fulfilling and warm. You want a dish that not only satisfies your hunger but also warms your soul.
Equipment
- Large pot
Ingredients
- 1 10 oz package of frozen sweet corn
- 2 cups cooked chicken diced (great for using leftovers or a rotisserie chicken)
- 3 tbsp canola oil
- 1 onion finely diced
- 5 cloves garlic finely chopped
- 12 cups chicken broth 3 quarts
- 4 carrots cut into small cubes
- 2 stalks celery finely chopped
- 1 red bell pepper diced
- 2 tsp ground coriander
- 1/2 tsp ground allspice
- 1 14.5 oz can of coconut milk
- Juice of 3 fresh limes
- 1 cup unsweetened shredded coconut
- 8 dashes of hot sauce we prefer the Mexican-style Valentina
- 1 bunch fresh cilantro roughly chopped
- Salt & pepper to taste
OPTIONAL
- 3 green onions sliced (both white and green parts)
- 1 box Jiffy cornbread mix prepared as per package instructions (requires 1/3 cup milk + 1 egg) OR a batch of homemade buttermilk cornbread
- 1/2 cup diced red potatoes added for heartiness
- 1/2 tsp smoked paprika for depth of flavor
Instructions
Step 1: Prepare Your Ingredients
- Start by gathering all your ingredients. Chop your vegetables, dice the chicken, and open that can of coconut milk. Prepping everything first makes the cooking process smoother and more enjoyable. Plus, it keeps the kitchen chaos to a minimum.
Step 2: Saute the Aromatics
- In a large pot, heat the canola oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Then, toss in the garlic and continue to sauté for an additional minute. Your kitchen should start to smell amazing at this point.
Step 3: Add the Vegetables
- Next, toss in the carrots, celery, and red bell pepper. Stir them in and let them cook down for about 5-7 minutes until they begin to soften. This builds a solid foundation of flavor for your soup.
Step 4: Pour in the Broth
- Now, add the chicken broth to the pot. Bring it to a boil, then reduce heat to a simmer. This is where the magic happens. The flavors meld together beautifully.
Step 5: Incorporate the Chicken
- After about 10 minutes of simmering, it’s time to introduce the diced chicken. Stir to combine, allowing the chicken to heat through and absorb those delicious flavors.
Step 6: Spice It Up
- Add the ground coriander, allspice, smoked paprika (if using), and shredded coconut. Don’t forget to season with salt and pepper. Stir well.
Step 7: Bring in the Creaminess
- Pour in the coconut milk and squeeze in the fresh lime juice. This is where the whole dish shines. Continue to simmer for another 5-10 minutes. The soup will thicken slightly, and those tropical flavors will come alive.
Step 8: Finish Strong
- Finally, sprinkle in the chopped cilantro and hot sauce to taste. Stir to combine, and adjust seasoning as needed. Your soup is now ready to be savored!
Notes
- Use Fresh Ingredients: Whenever possible, opt for fresh vegetables. They will enhance the flavor and texture of your soup.
- Adjust Spice Level: Not a fan of heat? Reduce the hot sauce or skip it altogether. You can always add more to individual bowls.
- Make it a Meal: Serve the soup with a side of cornbread or rice to round out your meal.
- Experiment with Veggies: Test out different vegetables like zucchini or sweet potatoes for variety.
- Garnish Generously: Top with extra cilantro, lime wedges, or green onions for a colorful finish.
Nutrition
Calories: 367kcal
Tried this recipe?Let us know how it was!