Columbian Chicken and Potato Soup

Steve Young

By
@HotDill

I came across this recipe in Real Simple magazine. It's one of the best soups we've ever made. If you love a hint of lime in a broth, and the taste/aroma of cilantro and capers, this soup will give you a preview of heaven!


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Rating:

Comments:

Serves:

4

Prep:

30 Min

Cook:

30 Min

Ingredients

4 c
chicken broth, low salt
1 lb
chicken thighs, skinless and boneless
4
corn cobbettes
1 Tbsp
olive oil, extra virgin
1
onions, small white, thinly sliced
1
celery stalk, thinly sliced
4 clove
garlic, thinly sliced
1 lb
potatoes
2 Tbsp
lime juice
1/4 tsp
oregano, dried
kosher salt
black pepper
1
avocado, sliced
cilantro, fresh
capers

Directions Step-By-Step

1
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.
2
Remove the chicken and corn from the saucepan and reserve.
3
Strain the cooking liquid into a large bowl or measuring cup and reserve.
4
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.
5
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.
6
Meanwhile, shred the chicken and cut the corn pieces into 1-inch thick rounds. Return the chicken and corn to the soup.
7
Add the lime juice, oregano, 1/2 tsp salt, and 1/4 tsp black pepper and cook until heated through, about 1 minute.
8
Serve the soup with avocado slices, sprigs of cilantro, capers and lime wedges.

About this Recipe