Pollo Tropical Chicken Soup Recipe

Last week, Phoenix got some rainy weather that made me want something warm and filling. Most of the time, we get sunshine here, so this change felt special.

Many people in other states deal with snow and freezing cold. We just need a light jacket to stay warm. But even in mild weather, my body craves a hot bowl of soup. That’s when I thought about making Pollo Tropical Chicken Soup Recipe at home.

Pollo Tropical makes this amazing soup that people love. Their Caribbean-style flavors and hearty ingredients create pure comfort in a bowl.

This Chicken Soup Recipe brings together tender chicken, sweet corn, yuca, and plantains with bright cilantro and lime. Every bite brings a warm, easy comfort that makes me enjoy the moment.

Today, I’m sharing my copycat Pollo Tropical Chicken Soup Recipe with you, so you can enjoy the same delicious, restaurant-style flavors right at home when the weather turns cool.

Why You’ll Love Making This Pollo Tropical Copycat Soup at Home

1. Authentic Caribbean Flavors: This soup brings real island taste to your table. The sofrito, cumin, and cilantro create bold flavors. You get that Latin flair without leaving home.

2. Budget-Friendly Cooking: Making this soup at home costs much less than eating out. You control the ingredients and portion sizes. One pot feeds your whole family without spending too much money.

3. It’s Very Filling: Packed with chicken and starchy vegetables, this soup is a complete and satisfying meal all on its own.

4. Easy to Make: The steps are simple and clear. Even people who don’t cook often can follow along. A pressure cooker makes everything faster and easier.

5. One-Pot Wonder: Everything cooks in one pressure cooker. You save time on cleaning. Less mess means more time to relax after dinner.

6. Great for Meal Prep: Make a big batch and eat it all week. The soup tastes even better the next day. You save time and always have something good ready to eat.

Pollo Tropical Chicken Soup Ingredients

Main Ingredients:

• Chicken Legs (6 pieces): Chicken legs give the soup a rich, deep flavor. The bones help make the broth more filling. You can use chicken thighs instead. Bone-in chicken creates better broth than boneless cuts.
• Water (4 cups): Water becomes the base of the broth. You can use chicken broth for more flavor or vegetable broth as another option. Add more if you prefer a thinner soup.
• Chicken Bouillon Cubes (2): Bouillon cubes boost the chicken flavor and add salt to the broth. Use low-sodium if you prefer. Chicken stock powder or homemade broth works as a substitute.
• Sofrito (3 tablespoons): Sofrito builds a rich, Latin-style flavor base. It blends peppers, onions, garlic, and herbs. You can use store-bought or homemade. Tomato sauce with sautéed onion and garlic works as a substitute.

Vegetables & Starches Ingredients:

• Green Bell Pepper (half): Green bell pepper adds a light, vegetal taste and a bit of crunch. It brings fresh color to the soup. You can use poblano peppers for a milder flavor or swap in red or yellow peppers for sweetness.
• Red Bell Pepper (half): Red bell pepper adds natural sweetness and bright color. It balances the savory flavors in the broth. You can use orange peppers or replace both peppers with whatever you have on hand.
• Garlic Cloves (4, minced): Garlic adds a bold, aromatic flavor that makes the soup smell amazing. It becomes mellow and sweet as it cooks. You can use up to 6 cloves for extra garlic flavor, or use garlic powder if needed.
• Tomato (1 whole): A fresh tomato adds a touch of acidity and sweetness. It melts into the broth and helps balance the chicken flavor. Canned diced tomatoes work too—about half a cup.
• Carrots (3 sticks, peeled): Carrots add gentle sweetness and bright color. They also add nutrients and fiber. Cut them into even chunks so they cook evenly. Baby carrots or parsnips work as substitutes.
• Onion (1 whole plus half diced): Onion builds a savory base for the soup and adds sweetness as it cooks. The diced portion boosts the sofrito flavor. Yellow or white onions work best, but red onions add a sweeter bite.
• Yuca (frozen, about 1 cup): Yuca adds a starchy, hearty texture that helps thicken the soup. Frozen yuca saves prep time. You can use potatoes or sweet potatoes for a similar effect.
• Corn on the Cob (4 ears, cut into halves): Corn adds natural sweetness and makes the soup more filling. The cobs release extra flavor into the broth. Fresh or frozen both work. Corn kernels can be used, but cobs give better flavor.
• Plantain (1, green): Green plantain adds a firm, starchy bite and mild flavor. It softens as it cooks but keeps its shape. Ripe plantains will add more sweetness. Potatoes or yuca can replace plantains.
• Cilantro (fresh bunch): Cilantro adds a fresh, bright finish to the soup. Add it at the end for the best flavor. Parsley is a good substitute if you prefer a milder herb.
• Avocado (for serving): Avocado adds creaminess and makes the soup more filling. It blends smoothly with the broth. You can skip it or use a bit of sour cream instead.
• Lime Juice (for serving): Lime juice brightens the soup right before eating. It cuts through the rich broth and lifts the flavor. Lemon juice can be used if needed.

Seasonings & Aromatics Ingredients:

• Bay Leaf (1 whole): A bay leaf adds a soft earthy note that deepens the broth. It releases flavor slowly. Remove it before serving. You can skip it if you don’t have one.
• Salt and Black Pepper (to taste): These basic seasonings bring out all the flavors in the soup. Adjust them based on your preference.
• Dried Oregano (1–2 teaspoons): Oregano brings an earthy, slightly bitter note that suits Latin-style cooking. You can use Italian seasoning instead. Fresh oregano works too—use about three times more.
• Garlic Powder (1 teaspoon): Garlic powder deepens the garlic flavor throughout the soup. It works well with fresh garlic. You can skip it if using extra fresh cloves.
• Cumin (1 teaspoon): Cumin adds warmth and depth without heat. It’s common in Latin soups. Start with a small amount so it doesn’t overpower the dish. Coriander can be used for a milder alternative.

Essential Kitchen Equipment

1. Pressure Cooker – cooks soup evenly
2. Cutting Board – safe surface for chopping
3. Sharp Knife – clean cuts on veggies
4. Large Spoon – stirring and mixing
5. Tongs – turning chicken pieces
6. Measuring Spoons – seasonings
7. Soup Ladle – serving the soup
8. Skillet – browning the chicken

How To Make Pollo Tropical Chicken Soup

Step 1 | Cook the Sofrito Mix

Warm a little oil in a skillet over medium heat. Add sofrito, chopped onions, garlic, red pepper, green pepper, and the bay leaf. Stir often so nothing sticks. Cook until the onions turn soft and clear. This gives the soup a strong, rich base.

Step 2 | Prepare the Chicken

Take the skin off the chicken legs. Season the chicken with salt, pepper, dry oregano, garlic powder, and cumin. Rub the seasoning all over so each piece carries flavor.

Step 3 | Brown the Chicken

Place the seasoned chicken in the skillet. Brown each side for about two minutes. This step helps the chicken hold flavor inside and gives the broth a warm, deep taste.

Step 4 | Load the Pressure Cooker

Move the browned chicken into the pressure cooker. Add the tomato, carrots, onions, yuca, corn pieces, plantain, and cilantro. Pour in four cups of water. Add the chicken bouillon cubes and sprinkle a bit more dry seasoning.

Step 5 | Cook the Soup

Stir gently so everything settles well. Close the lid of the pressure cooker. Cook for 40 minutes. The pressure helps the chicken become tender and blends all the flavors together.

Step 6 | Shred the Chicken

Release the pressure safely. Open the lid and remove the chicken legs. Pull the meat from the bones and shred it with a fork. Return the shredded chicken to the pot and stir so it spreads through the broth.

Step 7 | Serve the Soup

Ladle the warm soup into bowls. Add avocado slices and a squeeze of lime juice on top. Enjoy it just like this or with a small spoon of rice on the side.

Tips for Perfect Chicken Soup Every Time

• Adjust the Liquid: Everyone likes their soup a little different. If you want a thinner broth, add more water or chicken broth during cooking. If your soup feels too thin, simmer it uncovered for a few minutes to thicken naturally.
• Use Fresh Herbs: Dried herbs hold up well while cooking, but fresh cilantro makes the flavor brighter. Always add fresh cilantro at the end so it stays fresh and vibrant instead of losing flavor in the heat.
• Taste as You Go: Bouillon cubes vary in saltiness. Before adding extra salt, taste the broth first. You can always add more seasoning—fixing an overly salty soup is much harder.
• Don’t Skip the Browning Step: Browning the chicken adds deep color and flavor. The caramelization creates richness in the broth. This step takes a few extra minutes but makes a real difference. Don’t rush it.
• Let the Soup Rest: Soup tastes better the next day. The flavors blend together as it sits. Make this Pollo Tropical Chicken Soup Recipe the day before you need it. Store it in the fridge overnight. Reheat it gently on the stove.

What to Serve With Pollo Tropical Chicken Soup

This soup is filling on its own, but a few simple sides can make it even more satisfying.

A scoop of fluffy white rice or warm yellow rice complements the rich broth and tender chicken beautifully.

Toasted or buttered bread rolls soak up the flavorful juices perfectly.

For a fresh touch, a light salad with crisp lettuce, tomatoes, and avocado pairs well. Roasted or fried plantains can also bring a subtle sweetness that balances the savory soup.

These easy sides enhance the meal without overpowering the bright, Caribbean flavors of the soup.

Storage, Meal Prep & Freezing Guide

Leftover soup keeps well in the fridge for three to 4 days when stored in a sealed container. The broth often tastes even better the next day because the flavors have more time to blend.

For meal prep, place the soup in small containers so it is easy to warm up later. The veggies stay soft, and the chicken keeps a good texture, so it works well for fast lunches or light dinners.

This soup also freezes nicely. Let the soup cool first, then place it in freezer-safe bags or containers. Leave a little space at the top because the liquid expands as it freezes. It can stay frozen for up to two months.

To reheat, warm the soup on the stove over low heat for 5–10 minutes, stirring occasionally until it is heated through. If using a microwave, place the soup in a microwave-safe bowl and heat for 1–2 minutes, then stir. Continue heating in 30–60 second intervals until the soup is hot. If the soup is too thick, add a splash of water or broth to restore the right consistency.

Pollo Tropical Chicken Soup Recipe FAQs

1. Can this soup be cooked without a pressure cooker?

Yes, it can be prepared in a regular pot. The cooking time will be longer, usually around one hour or more, until the chicken becomes soft. The flavors will still blend well, and the veggies will cook fully. Stir now and then so nothing sticks to the bottom.

2. How do you make the broth stronger?

Using chicken broth instead of water brings deeper flavor. Adding extra bouillon cubes or a small amount of tomato paste can also help. Cooking the soup a bit longer lets the chicken bones release more nutrients and taste into the broth.

3. How spicy is this recipe?

This version is mild. The peppers used are not hot, and no spicy ingredients are added. You can raise the heat by adding jalapeño slices, red pepper flakes, or a small amount of hot sauce. Add heat slowly so the natural flavors stay balanced.

4. Is there a way to make this soup less oily?

The main source of oil usually comes from the chicken skin. Making sure to remove the skin before seasoning the chicken is the best way to reduce oil.

After cooking, you can also skim the top of the soup with a spoon to remove any excess fat that rises to the surface.

5. Can I add other vegetables to this soup?

Absolutely! This recipe is very flexible. You can add chopped celery for more freshness. Some diced potatoes would make it even heartier.

Green beans or a handful of spinach added at the end of cooking are also great choices. Feel free to use what you like and what you have available in your kitchen.

6. How do I know when the yuca is fully cooked?

The yuca is done when it becomes soft and tender. You can easily pierce it with a fork, much like you would test a potato.

If you are using frozen yuca, it is often pre-cooked, so it just needs to be heated through. Be careful not to overcook it, or it may become too mushy and fall apart in your soup.

This Pollo Tropical Chicken Soup Recipe brings bright Caribbean flavors and wholesome comfort right to your table. It’s a simple way to enjoy a rich, nourishing soup with fresh ingredients.

Try this recipe your way and share how it turns out for you.