Colombian Chicken and Potato Soup

I’m sure a real Colombian person would shudder at my interpretation of this soup; I should really just call it chicken and potato soup but Colombian makes it sound more exotic and interesting. You can use leftover chicken from a roasted chicken or if you make your own chicken broth, use the chicken meat from there.

1 large white onion, chopped
1 T olive oil, veg oil or butter
1/2 t dried oregano
1 potato, shredded coarsely on a box grater
2 potatoes, peeled and diced
6 cups chicken broth
2 cups leftover roast chicken meat
1 cup corn (frozen is fine)
chopped cilantro
vegeta seasoning or chicken bouillon
salt and pepper to taste

diced avocado
capers, drained

Saute the onion in the olive oil until softened, about 5 minutes. Add the chicken broth, oregano, 1 t salt, vegeta to taste, pepper and both the shredded potato and the cubed potato. Bring to a boil and cook for about 15 minutes; add the corn and cook another 5-10 minutes or so until the potatoes are very soft. Add the leftover chicken meat and the cilantro and just heat through for a couple of minutes. Serve with the avocado, capers and I like a little squeeze of lime in my soup. Very hearty and delicious.

Leave a Comment

Your email address will not be published. Required fields are marked *