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Colombian Chicken and Potato Soup

Colombian chicken and potato soup
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Serves 4| Hands-On Time: | Total Time:



  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
By January, 2011

Nutritional Information

  • Per Serving
  • Calories 405
  • Fat 14g
  • Sat Fat 3g
  • Cholesterol 79mg
  • Sodium 463mg
  • Protein 30g
  • Carbohydrate 40g
  • Sugar 6g
  • Fiber 4g
  • Iron 2mg
  • Calcium 31mg
What does this mean? See Nutrition 101 .

Quick Tip

Sweet corn
Sometimes labeled “cobbettes,” small corn-on-the-cob pieces are simply ears of corn cut into 3-inch lengths and sold in the freezer section. They should not be confused with the canned baby ears of corn, often used in Asian dishes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.