Columbian Chicken and Potato Soup

1
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!

Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Prep:
30 Min
Cook:
30 Min

Ingredients

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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

How to Make Columbian Chicken and Potato Soup

Step-by-Step

  • 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.

Printable Recipe Card

About Columbian Chicken and Potato Soup





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