Sopa Mexicana

F95B9E60-5B93-469D-A72C-1638233D078E-2533-00000209AD0DA112_zps6d96afe7 D2595C33-7DEA-4C4F-9EF3-BE8893C9B2C7-2533-00000208FC923AC9_zpsbfefeda3 When my younger brother was a baby, my mother had a Venezuelan woman watch after him while she worked. She made the most amazing soup I EVER tasted. Of course, I tried to replicate it multiple times, while failing miserably, each time. I just don’t get it! I used the same exact ingredients she did. It’s like magic in her hands, or like my husband says, “made with love”. This is the same scenario with my Grandmothers “Gravy” aka Pasta Sauce. I could do the same thing a thousand times, but it will always be missing that special taste, that no one can replicate. Although, my sauce is pretty dang good, it just misses that one element of WOW, this is what I remember.

When I married my husband I soon realized, that Mexican food and Venezuelan food, is completely different. Really, it is. I won’t even try to make the Venezuelan soup anymore, it’s a dream too far gone. At one time between moving, we lived with my husbands parents for a short time and I watched his mother make Sopa, many times. Pretty sure this recipe nails it! The flavors are so warming and exactly what I needed, while ill with a sinus infection.

This soup is still so good for you, with the base of the soup being made from a whole chicken and it’s bones. Follow the recipe in the notes to start your soup and then an hour before eating, do the instructions for this recipe. It’s really not a lot of work. Chopping some veggies and that is it! It makes a huge batch and can be frozen IF you have leftovers.

Sopa Mexicana

Serves 12
Prep time 10 minutes
Cook time 6 hours
Total time 6 hours, 10 minutes
Dietary Dairy free, Gluten Free, Grain free, Lactose free, Nut free, Sugar free
Meal type Lunch, Main Dish, Soup
Misc Child Friendly, Serve Hot


  • 2 Bell peppers (Chopped)
  • 4 Tomatoes (Chopped)
  • 1-2 Jalapenos (Diced)
  • 1 Chile (Diced (or legal canned))
  • 15oz Tomato Sauce (Legal canned or Campbell's Tomato Juice)
  • 1-2 teaspoon Cayenne
  • 1 teaspoon Cumin
  • Salt (To taste (Will need quite a bit))
  • 1 bunch Cilantro
  • 2 Limes


Start with the Chicken Stock recipe found here. Changes: Dice the onion, celery and carrots as they will stay in the soup. Don't use the peppercorn or parsley.

For the "Chips": On Parchment or a Silmat shave Parmesan cheese in small circles, pat down and bake at 425 until brown.


1. Referencing the recipe above in the notes, when you add the de-boned chicken back in, add in all the listed ingredients here.
2. Simmer for an hour and serve with lime and cilantro.
3. Leftovers freeze great!

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