Colombian Chicken Soup
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
3 pounds chicken thighs and legs, skin removed, rinsed well
1 large white or yellow onion, chopped
1 pound russet potatoes, peeled and diced
5 garlic cloves, minced
Salt
1 1/2 quarts water
1 quart chicken stock
1 tablespoon cumin
3 bay leaves
2 pounds small potatoes, of various colors
2 ears of fresh corn, cut crosswise into 1-2 inch rounds
4 scallions
2 Roma or other plum tomatoes, seeded and chopped
2 fresh Scotch bonnet or habanero chiles or 2 fresh hot red chiles, stems and seeds removed
1/4 cup fresh cilantro leaves
3 Tbsp lemon or lime juice
1/4 teaspoon of kosher salt
Garnish: capers, sour cream, avocados, cilantro
Directions
Put the chicken, diced russet potatoes, chopped onion and garlic in a large 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.
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.
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.
While the potatoes are cooking, shred the meat off the chicken bones and set aside.
Pulse all the ingredients in a food processor until they're finely minced. Transfer to a serving bowl.
Drop the pieces of corn on the cob into the simmering soup and cook for 5 minutes.
Serve the soup with the salsa, capers, sliced avocados, sour cream, and cilantro in separate bowls. Let people add garnishes to their own servings.