Colombian Chicken Soup

If you want to add more gluten free and dairy free recipes to your recipe box, Colombian Chicken Soup might be a recipe you should try. This recipe makes 10 servings with 324 calories, 20g of protein, and 14g of fat each. For $1.27 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. If you have red chiles, cumin, ears of corn, and a few other ingredients on hand, you can make it. 76 people have tried and liked this recipe. It works well as a budget friendly soup for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes. It is brought to you by Simply Recipes. With a spoonacular score of 70%, this dish is good. Similar recipes are Colombian Chicken Soup, Colombian Chicken Soup, and Colombian Chicken Soup.

Servings: 10

Preparation duration: 25 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 Put the chicken, diced russet potatoes, chopped onion and garlic in a large (at least 8 quart) stock pot and add 1 1/2 quarts of water and the quart of chicken stock. Bring to a boil over high heat and then reduce the heat to a vigorous simmer. Add the cumin, bay leaves and salt to taste. Simmer this until the meat wants to fall of the bones of the chicken — anywhere from 45 minutes to 1 hour, 15 minutes. 2 When the chicken is ready, remove it and the bay leaves from the soup and set in a large bowl. If you are going to puree the soup base with an immersion blender or by putting the soup into a regular blender in batches, do so now. 3 Pour the pureed soup base back into the pot and bring to a very gentle simmer. Add the second batch of potatoes and cook until tender, about 20-40 minutes, depending on size. 4 While the potatoes are cooking, shred the meat off the chicken bones and set aside. Make the salsa by pulsing all the ingredients in a food processor until they're finely minced. Transfer to a serving bowl.5 Drop the pieces of corn on the cob into the simmering soup and cook for 5 minutes. 6 Serve the soup with the salsa, capers, sliced avocados, sour cream, and cilantro in separate bowls. Let people add garnishes to their own servings.

 

Step by step:

1. Put the chicken, diced russet potatoes, chopped onion and garlic in a large (at least 8 quart) stock pot and add 1 1/2 quarts of water and the quart of chicken stock. Bring to a boil over high heat and then reduce the heat to a vigorous simmer.

2. Add the cumin, bay leaves and salt to taste. Simmer this until the meat wants to fall of the bones of the chicken — anywhere from 45 minutes to 1 hour, 15 minutes. 2 When the chicken is ready, remove it and the bay leaves from the soup and set in a large bowl. If you are going to puree the soup base with an immersion blender or by putting the soup into a regular blender in batches, do so now. 3

3. Pour the pureed soup base back into the pot and bring to a very gentle simmer.

4. Add the second batch of potatoes and cook until tender, about 20-40 minutes, depending on size. 4 While the potatoes are cooking, shred the meat off the chicken bones and set aside. Make the salsa by pulsing all the ingredients in a food processor until they're finely minced.

5. Transfer to a serving bowl.5 Drop the pieces of corn on the cob into the simmering soup and cook for 5 minutes. 6

6. Serve the soup with the salsa, capers, sliced avocados, sour cream, and cilantro in separate bowls.

7. Let people add garnishes to their own servings.

Nutrition Information:

covered percent of daily need