Souper Sunday: Sopa De Pollo (My Way)

Hey there, Jermaine Antonio here, this Souper Sunday, I’m sharing a comforting bowl of Sopa De Pollo, made my way! This hearty Puerto Rican chicken soup is filled with tender chicken thighs, fresh veggies, and a flavorful sofrito base. It’s perfect for those cooler days or when you just want something warm & satisfying.

Ingredients:

• 1 ½ lbs boneless skinless chicken thighs

  • 2 ears of corn, cut into half-inch thick rounds

  • 1 large carrot, sliced

  • 5 Yukon gold potatoes, quartered

  • 1 red bell pepper, chopped

  • 3 stalks celery, chopped

  • 4 cloves garlic, minced

  • 1 large onion, chopped

  • 3 bay leaves

  • 1 tablespoon dried oregano

  • 4 heaping tablespoons sofrito (homemade or store-bought)

  • Water, to cover

  • Salt and pepper to taste

Directions: 

1. Sauté the chicken thighs with onions and celery over medium-high heat for 5-7 minutes, until the veggies have softened.

2. Add the corn, carrots, and bell pepper to the pot, and cook for another 7 minutes.

3. Stir in the sofrito, bay leaves, and oregano, letting everything combine.

4. Add the quartered Yukon gold potatoes and pour in enough water to slightly cover the ingredients.

5. Season with salt and pepper, cover the pot, and simmer for 30-40 minutes to let the flavors meld together.

6. Taste and adjust seasoning as needed, then serve hot and enjoy!

Check out the full recipe video below:

and don’t forget—if you’re buying or selling in the Greater Palm Springs area, I’m your key to making it all happen!