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Pollo Tropical Caribbean Chicken Soup

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6

Ingredients
  

  • Marinade:
  • 1½ lbs chicken breast
  • 3 tbsp lime juice
  • 2 tbsp orange juice
  • 2 cloves garlic minced
  • 1 tsp cumin
  • 1 tsp oregano
  • ½ tsp salt
  • ¼ tsp pepper
  • Soup:
  • 2 tbsp olive oil
  • 1 onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 2 carrots sliced
  • 2 celery stalks diced
  • 6 cups chicken broth
  • 1 can 14.5 oz diced tomatoes
  • 1 cup frozen corn
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 bay leaf
  • ½ tsp paprika
  • ¼ tsp cayenne optional
  • Salt and pepper to taste
  • Finishing:
  • ¼ cup cilantro chopped
  • 2 tbsp lime juice
  • Lime wedges
  • Cooked rice optional

Instructions
 

  • Marinate: Mix lime juice, orange juice, garlic, cumin, oregano, salt, pepper. Add chicken, coat well. Marinate 15-30 minutes.
  • Sauté: Heat oil in large pot over medium. Cook onion 4-5 minutes. Add peppers, carrots, celery. Cook 5-6 minutes until softening.
  • Add garlic: Stir in garlic, cook 1 minute until fragrant.
  • Build broth: Add broth, tomatoes, cumin, oregano, bay leaf, paprika, cayenne. Stir to combine.
  • Cook chicken: Add chicken (discard marinade). Bring to boil, reduce to simmer. Cook uncovered 20-25 minutes until chicken done.
  • Shred: Remove chicken, cool 5 minutes. Shred with forks, return to pot.
  • Add corn: Stir in corn, simmer 3-4 minutes.
  • Finish: Remove bay leaf. Stir in cilantro and lime juice. Adjust seasoning.
  • Serve: Ladle into bowls over rice if using. Garnish with cilantro, serve with lime wedges.

Notes

  • Marinate for flavor—infuses the entire soup
  • Fresh citrus essential—bottled won't match brightness
  • Don't overcook chicken—becomes dry
  • Add cilantro and lime at the end—preserves fresh flavor
  • Store 4 days—freezes 3 months without rice
  • Thighs stay juicier than breasts
  • Make ahead—flavors improve overnight