Sopa de Xochicalpan

Raven Higheagle


This is a soup inspired by Ancient Aztec cooking. The word Xochicalpan in the language of Nahuatl (Aztec) means the place of the house of flowers. It has an aroma that is almost a fragrance.


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20 Min
30 Min


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  • 2 large
    chicken breasts, boiled and shredded into bite sized pieces
  • 2 can(s)
    chicken stock
  • 2 can(s)
    water, use soup can
  • 1 small
    white onion, finely chopped
  • 1 medium
    tomato, seeded and coarsley chopped
  • 1/2
    bell pepper, chopped
  • 1
    corn tortilla, julienned into 1x1/4 inch slices
  • 1
    lime, cut into thin (1/8 inch) slices
  • 1/2 tsp
    red wine vinegar

  • ·
    garlic powder to taste
  • 1/8 tsp
    ground coriander seeds
  • 1/4 tsp
    ground cumin seeds
  • ·
    pepper to taste

How to Make Sopa de Xochicalpan


  1. Using an enamel soup pot, pour in the stock and water.
  2. Add the onion, tomato, bell pepper, vinegar, and dry seasonings. Simmer until the vegetables are cooked.
  3. Add the chicken and simmer while the flavors combine, about 10 to 15 minutes. Add the tortilla strips.
  4. TO SERVE: Place a slice of lime in each bowl and ladle the hot soup over it. Wait a moment for the lime to flavor the soup. Then serve.

Printable Recipe Card

About Sopa de Xochicalpan

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican

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