Sopa de Pollo


Bueno for the Soul

This time of the year is one of the busiest. There’s a chill in the air, the kids are back in school, and the days are shorter. Sometimes we just want an easy, quick and comforting dinner—especially one we don’t have to make ourselves!

Everyone has a favorite Mexican restaurant to hit when there’s not a lot of time to linger; it’s likely conveniently located near your home and where you probably know a few of the waiters by name.

Chances are you have your “usual” number or combination on the menu too. A few months ago when fighting a summer cold, a friend recommended I try the sopa de pollo at my local Mexican place. I was taken aback. I had never had chicken soup at a Mexican restaurant before. Fajitas, burritos, guacamole, gallons of cheese dip—check. But I’d never even noticed chicken soup on the menu.

Not one to turn down a food recommendation, I drove straight to my local spot, placed my order and was blown away.

Served in a huge bowl, the steamy liquid was fragrant and hinted at something spicy inside. The large serving is loaded with shredded chicken, sliced jalapenos, cilantro, bits of corn, onions, tomatoes and rice. On top there are ample slices of fresh avocado with lime wedges served alongside to squeeze into the already very well seasoned soup.

Whether you’re getting your first cold of the season or just need a warm and quick meal, this absolutely irresistible dish is a spicy, yet soothing, choice for the whole family.


About Author

Rachel Dalton comes from a restaurant marketing and management background in Richmond but now is a wife, mother, writer, exercise enthusiast, very amateur chef, traveler, super planner, dog rescuer and lover of all things local to her new hometown of Lynchburg, Virginia.

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