columbian chicken and potato soup

How To Make columbian chicken and potato soup

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