Columbian Chicken and Potato Soup
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- 4 c
- chicken broth, low salt
- 1 lb
- chicken thighs, skinless and boneless
- corn cobbettes
- 1 Tbsp
- olive oil, extra virgin
- onions, small white, thinly sliced
- celery stalk, thinly sliced
- 4 clove
- garlic, thinly sliced
- 1 lb
- 2 Tbsp
- lime juice
- 1/4 tsp
- oregano, dried
- kosher salt
- black pepper
- avocado, sliced
- cilantro, fresh
1In 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.
2Remove the chicken and corn from the saucepan and reserve.
3Strain the cooking liquid into a large bowl or measuring cup and reserve.
4Wipe 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.
5Cut 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.
6Meanwhile, shred the chicken and cut the corn pieces into 1-inch thick rounds. Return the chicken and corn to the soup.
7Add the lime juice, oregano, 1/2 tsp salt, and 1/4 tsp black pepper and cook until heated through, about 1 minute.
8Serve the soup with avocado slices, sprigs of cilantro, capers and lime wedges.