columbian chicken and potato soup
(2 ratings)
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 ratings)
yield
4 serving(s)
prep time
30 Min
cook time
30 Min
Ingredients For columbian chicken and potato soup
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4 cchicken broth, low salt
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1 lbchicken thighs, skinless and boneless
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4corn cobbettes
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1 Tbspolive oil, extra virgin
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1onions, small white, thinly sliced
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1celery stalk, thinly sliced
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4 clovegarlic, thinly sliced
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1 lbpotatoes
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2 Tbsplime juice
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1/4 tsporegano, dried
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kosher salt
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black pepper
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1avocado, sliced
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cilantro, fresh
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capers
How To Make columbian chicken and potato soup
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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.
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2Remove the chicken and corn from the saucepan and reserve.
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3Strain the cooking liquid into a large bowl or measuring cup and reserve.
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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.
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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.
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6Meanwhile, shred the chicken and cut the corn pieces into 1-inch thick rounds. Return the chicken and corn to the soup.
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7Add the lime juice, oregano, 1/2 tsp salt, and 1/4 tsp black pepper and cook until heated through, about 1 minute.
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8Serve the soup with avocado slices, sprigs of cilantro, capers and lime wedges.
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Categories & Tags for Columbian Chicken and Potato Soup:
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