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
bell pepper, chopped
corn tortilla, julienned into 1x1/4 inch slices
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


  • 1Using an enamel soup pot, pour in the stock and water.
  • 2Add the onion, tomato, bell pepper, vinegar, and dry seasonings. Simmer until the vegetables are cooked.
  • 3Add the chicken and simmer while the flavors combine, about 10 to 15 minutes. Add the tortilla strips.
  • 4TO 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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