Description
A comforting Colombian soup featuring tender chicken, hearty potatoes, and savory broth, garnished with fresh cilantro and avocado.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken
- 4 medium potatoes (mix of Russet and yellow)
- 2 ears of corn on the cob (or frozen corn)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons capers (for garnish)
- 1 lemon, juiced
- Salt and pepper, to taste
Instructions
- Prep your ingredients: Chop the onion, mince the garlic, and cut the potatoes into chunks.
- Cook the chicken: In a large pot, add the chicken with enough water to cover. Bring to a boil and skim off any foam that forms.
- Add aromatics: Once the chicken is ready, toss in the onions and garlic, letting them sweeten the broth.
- Incorporate potatoes and corn: Add the potatoes and corn, cooking until the potatoes become tender, about 20 minutes.
- Simmer away: Season with salt and pepper, and let everything simmer until you can easily shred the chicken.
- Shred the chicken: Remove the chicken, shred it, and return it to the pot.
- Finish with cilantro: Toss in the chopped cilantro and give everything a final stir.
- Serve and enjoy: Ladle into bowls and serve hot with avocado, capers, and a squeeze of lemon on top.
Notes
Choose a combination of potatoes for better texture. If you have leftovers, store in the fridge for up to 3 days. Adjust seasoning gradually.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Colombian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg