Columbian Chicken and Potato Soup

Steve Young


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!

★★★★★ 2 votes
30 Min
30 Min


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.

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