Wednesday, February 15, 2012

Amy's Sopa Especial

This recipe comes from my friend Amy. She taught a wonderful class today about clean eating, and how she feeds her family. I got a lot of great ideas. I love learning from other people. She shared one of her wonderful recipes with us and I asked if I could pass it along and she agreed. It tasted so wonderful. It would make a great lunch or dinner. It is all healthy ingredients and tastes so fresh. Black beans could be a yummy addition as well.

Sopa Especial
From the Kitchen of Amy Moreno

Rice and Broth Ingredients:

2 cups long grain brown rice
2 T chicken bouillon
1 clove garlic
¼ white onion (pull layers apart)

Pico de Gallo Salsa Ingredients:

2 cups chopped tomato (I like Roma’s)
1 cup chopped white onion
2/3 cup chopped cilantro
1 T chopped Serrano chili
1 T fresh lime juice (approx.½ lime)
Salt to taste. (you can also add a little sugar if the tomatoes aren’t sweet enough)


1 ripe avocado (cubed)
3 limes (quartered)
3 boneless skinless chicken breasts (shredded)


1. Cook brown rice as directed on package. Set aside.

2. Boil chicken breasts in 8 cups of water with bouillon, garlic and onion for flavor.

3. When chicken is cooked, remove from pan. Set aside to cool.

4. Strain broth to remove onion chunks, garlic,and excess fat. (I usually use a gallon pitcher to strain the broth into so that I can easily pour it back into the pan later.)

5. Clean out pan with a paper towel, then return broth to pan. Keep warm.

6. Combine salsa ingredients and put in a bowl.

7. Shred chicken breasts and put in a bowl.

8. Cube the avocado and put in a bowl.

9. Slice limes and put in a bowl.

To Serve:

Each person creates their soup (sopa) by serving themselves some broth, then adding the chicken, rice (about a ½ cup), salsa, avocado, and lime juice. 

* They said you can sprinkle on a little cayenne to give it a little more bite. 

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