Columbian Chicken and Potato Soup
chicken broth, low salt
chicken thighs, skinless and boneless
olive oil, extra virgin
onions, small white, thinly sliced
celery stalk, thinly sliced
garlic, thinly sliced
In a large saucepan or Duth oven, combine the chicken broth and 1 cup water and bring to a boil. Add the chicken and corn and simmer until the chicken is cooked through, 10 to 12 minutes.
Remove the chicken and corn from the saucepan and reserve.
Strain the cooking liquid into a large bowl or measuring cup and reserve.
Wipe out the saucepan and heat the oil over medium heat. Add the onion, celery and garlic, and cook, sitrring occasionally, until beginning to soften, 2 to 3 minutes.
Cut potatoes into 1-inch cubes. Add the potatoes and reserved cooking liquid and bring to a boil. Reduce heat and simmer until the potatoes are cooked through, 15 to 20 minutes.
Meanwhile, shred the chicken and cut the corn pieces into 1-inch thick rounds. Return the chicken and corn to the soup.
Add the lime juice, oregano, 1/2 tsp salt, and 1/4 tsp black pepper and cook until heated through, about 1 minute.
Serve the soup with avocado slices, sprigs of cilantro, capers and lime wedges.
Last Updated: Fri, May 24, 2013