This recipe calls for CORN. Corn is a huge paleo no-no, as it is a GMO grain, but I forgot to buy squash and zucchini and the stuff I have has freezer burn. So my husband won this today.
My mother made sopa all during my childhood. She’d cook either pork or steak and stir in some green beans, corn, and Rotel. When I took it a step further with chicken, she was pretty impressed with the seasonings. It made everything come together, and that’s a huge compliment coming from her!
I will say that I’ve made this completely paleo before using 1 squash and 1 zucchini, diced, and it tasted divine. There is an incredible savoriness that comes from the juices of these veggies, and it blends nicely with the spicy broth.
I will also go on to say that your biggest enemy in preparing this dish is SODIUM. Make sure the ingredients you buy do not have any extra salt. I use Sazon Goya (which you can buy at Walmart or Walgreens) because I’m a MexiCAN at heart, and there’s plenty of sodium in that. (Try using this recipe for making your own Sazon Goya to eliminate msg!) If you buy canned corn, make sure corn and water are the only ingredients. Same with the green beans.
My favorite part of this recipe is when I let it simmer. Once the chicken is boiled, seasoned, and sauteed, all that’s left to do is just dump the rest of your ingredients in the pot and add some seasonings. The aroma is incredible.
- 2 large chicken breasts
- 1.5 – 2 c. green beans
- 1 yellow squash and 1 zucchini (or 1.5 – 2 c. corn, if you’re doing it the traditional way and not following paleo)
- 2 cans spicy diced tomatoes (either Rotel or another brand that has some heat to it)
- 1 tsp. cayenne OR chili powder (depending how subtle you want the heat)
- 2 packages of Sazon Goya
- 1 tsp. onion powder
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1-2 tbsp. EVOO
- cumin, sea salt, and pepper to taste
- Prepare your veggies, if needed.
- In a large pot, boil your chicken until cooked through, about 10 minutes (more if your chicken is frozen).
- Once cooked, remove the chicken from the pot and let cool on a paper towel. Pour out the water of your pot and place it back on your burner, as you can use the same pot to make your sopa. I used two separate pots, just because I felt like it. 🙂
- When the chicken has cooled a bit, start rubbing in your spices. I will use 1 package of Sazon Goya for the tops of both breasts and about half a teaspoon of each seasoning. You may find yourself adding a little extra of whatever spice you favor, and that’s awesome. Flip the chicken over and do the same for the other side.
- Cut up your chicken into smaller bites. You can also feel free to tear it apart with your fingers if you’re particularly ambitious.
- At this point, your pot should be pretty hot. Hot pot. Add your EVOO and then your chicken bites.
- Sautee for about 10 minutes on high, or however long it takes for your chicken to get golden brown. This is how you lock in the flavor of the chicken. It will go well with the broth.
- Once chicken is nicely browned, add in first your Rotel or diced tomatoes. Proceed to add in your corn/squash and zucchini, and green beans.
- Using your empty tomato/Rotel can, add roughly 2 cans of water to your sopa. Any more than 2 cans and you don’t lock in those flavors as well.
- To taste, add cumin, salt, and pepper. I skipped the pepper. Cumin is extremely earthy, so don’t go pouring all the cumin in there until you have a chance to taste the broth with just a little.
- Cook until the vegetables are soft, about 20 minutes. The longer it simmers, the more flavor you have.
- Remove from heat, serve, and enjoy!