Rating: 4 stars
144 Ratings
  • 5 star values: 75
  • 4 star values: 31
  • 3 star values: 25
  • 2 star values: 7
  • 1 star values: 6


Credit: Con Poulos

Recipe Summary test

20 mins
45 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • Remove the chicken and corn from the saucepan and reserve.

  • Strain the cooking liquid into a large bowl or measuring cup and reserve.

  • 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.

  • 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

Nutrition Facts

405 calories; fat 14g; saturated fat 3g; cholesterol 79mg; sodium 463mg; protein 30g; carbohydrates 40g; sugars 6g; fiber 4g; iron 2mg; calcium 31mg.