Colombian Chicken and Potato Soup

Photo by Con Poulos
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 405 calories
    • Fat 14 g
    • Sat Fat 3 g
    • Cholesterol 79 mg
    • Sodium 463 mg
    • Protein 30 g
    • Carbohydrate 40 g
    • Sugar 6 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 31 mg


  1. Check 4 cups low-sodium chicken broth
  2. Check 1 pound boneless, skinless chicken thighs (about 4)
  3. Check 4 frozen corn-on-the-cob pieces (sometimes called “cobbettes”)
  4. Check 1 tablespoon olive oil
  5. Check 1 small onion, thinly sliced
  6. Check 1 celery stalk, thinly sliced
  7. Check 4 garlic cloves, thinly sliced
  8. Check 2 medium russet potatoes (about 1 pound), peeled and cut into 1-inch pieces
  9. Check 2 tablespoons fresh lime juice, plus wedges for serving
  10. Check 1/4 teaspoon dried oregano
  11. Check kosher salt and black pepper
  12. Check cut-up avocado, fresh cilantro sprigs, and capers, for serving


  1. In a large saucepan or Dutch 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.
  2. Remove the chicken and corn from the saucepan and reserve.
  3. Strain the cooking liquid into a large bowl or measuring cup and reserve.
  4. Wipe out the saucepan and heat the oil over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the potatoes and the reserved cooking liquid and bring to a boil. Reduce heat and simmer until the pota-toes are cooked through, 15 to 20 minutes.
  5. Meanwhile, shred the chicken and cut the corn pieces into 1-inch-thick rounds. Return the chicken and corn to the soup. Add the lime juice, oregano, ½ teaspoon salt, and ¼ teaspoon pepper and cook until heated through, about 1 minute. Serve the soup with the avocado, cilantro, capers, and lime wedges