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:

3 bay leaves

Garnish: capers, sour cream, avocados, cilantro

3 pounds chicken thighs and legs, skinless, rinsed well

1 quart chicken stock

1 tablespoon cumin

2 ears of fresh corn, cut crosswise into 1-2 inch rounds

1/4 cup fresh cilantro leaves

5 garlic cloves, minced

1/4 teaspoon of kosher salt

3 Tbsp lemon or lime juice

2 pounds small potatoes, of various colors

2 fresh Scotch bonnet or habanero chiles or 2 fresh hot red chiles, stems and seeds removed (wear gloves, do NOT touch your eyes!)

2 Roma or other plum tomatoes, seeded and chopped

1 pound russet potatoes, peeled and diced

Salt

4 scallions (white and light green parts only)

1 1/2 quarts water

1 large white or yellow onion, chopped

Equipment:

pot

immersion blender

blender

bowl

food processor

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:

Quickview
270k Calories
17g Protein
14g Total Fat
19g Carbs
16% Health Score
Limit These
Calories
270k
14%

Fat
14g
22%

  Saturated Fat
3g
24%

Carbohydrates
19g
6%

  Sugar
4g
5%

Cholesterol
74mg
25%

Sodium
299mg
13%

Get Enough Of These
Protein
17g
35%

Vitamin B3
6mg
31%

Vitamin B6
0.58mg
29%

Vitamin C
22mg
28%

Selenium
16µg
24%

Phosphorus
205mg
21%

Potassium
612mg
18%

Vitamin K
16µg
16%

Vitamin B2
0.24mg
14%

Vitamin B1
0.18mg
12%

Magnesium
46mg
12%

Manganese
0.22mg
11%

Vitamin B5
1mg
11%

Zinc
1mg
11%

Copper
0.21mg
11%

Iron
1mg
11%

Folate
32µg
8%

Vitamin A
384IU
8%

Vitamin B12
0.43µg
7%

Fiber
1g
7%

Calcium
39mg
4%

Vitamin E
0.42mg
3%

covered percent of daily need
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Death row inmates in Texas don't get to pick their last meal.

Food Joke

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