columbian chicken and potato soup

★★★★★ 2
By Steve Young
from Tupelo, MS

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
serves 4
prep time 30 Min
cook time 30 Min

Ingredients For columbian chicken and potato soup

  • 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

  • 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.
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