Cuban Chicken Soup Fiesta

Cuban Chicken Soup, or Sopa de Pollo Cubana, is the ultimate comforting, hearty soup that brings bold, nourishing flavors to your table. Filled with root vegetables like carrots and potatoes, tender chicken, and a medley of spices, this soup is perfect for warming you up and satisfying your taste buds. A squeeze of fresh lime and a sprinkle of cilantro takes it to the next level, making it an unforgettable meal. Every spoonful is a fiesta of flavor and love.

Why You’ll Love This Recipe

This Cuban Chicken Soup is the definition of comfort food. It’s rich in flavor thanks to aromatic spices like cumin, fresh veggies, and tender chicken simmered in a flavorful broth. The combination of root vegetables and hearty chicken makes this soup filling yet light, perfect for any time of year. Plus, it’s easy to make, with just one pot needed, making cleanup a breeze. Topped with a burst of fresh lime and cilantro, this dish will transport you straight to the Caribbean!

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 green bell pepper, chopped

• 2 carrots, sliced

• 2 potatoes, diced

• 1 chicken thigh, bone-in

• 6 cups water or broth

• 1 ear of corn, cut in chunks

• 1 tsp cumin

• 1 bay leaf

• Salt & pepper

• Lime & cilantro to serve

directions

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and green bell pepper. Sauté until the vegetables are softened, about 5 minutes.

2. Add the Vegetables and Chicken: Add the sliced carrots, diced potatoes, corn chunks, chicken thigh, cumin, and bay leaf. Stir to combine.

3. Simmer the Soup: Pour in the water or broth, and bring the soup to a boil. Once boiling, reduce the heat and let it simmer for about 45 minutes, or until the chicken is cooked through and the vegetables are tender.

4. Shred the Chicken: Remove the chicken thigh from the pot and shred the meat using two forks. Discard the bone and return the shredded chicken to the pot.

5. Season and Serve: Taste the soup and adjust the seasoning with salt and pepper. Serve the soup hot, topped with fresh lime juice and chopped cilantro for a burst of freshness.

Servings and timing

• Servings: 4 servings

• Prep Time: 15 minutes

• Cooking Time: 45 minutes

• Total Time: 60 minutes

• Calories per serving: 370 kcal

Variations

• Vegetarian Version: Skip the chicken and add extra beans, such as black beans or chickpeas, for protein. You can also add more root vegetables like sweet potatoes or squash for variety.

• Spicy Kick: Add a chopped jalapeño or a pinch of cayenne pepper to give the soup a spicy twist.

• Different Protein: You can use bone-in chicken breast for a different protein base.

• Add Greens: Toss in some spinach or kale in the last 10 minutes of cooking for added nutrition and color.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat on the stovetop over medium heat until warmed through. If you’ve frozen the soup, allow it to thaw overnight in the fridge and reheat on the stove. If needed, add a little extra broth or water to adjust the consistency.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use bone-in chicken breasts, but keep in mind that chicken thighs are juicier and will add more flavor to the broth. Chicken breasts may dry out slightly if overcooked, so be careful to not over-simmer.

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day! You can make it a day ahead, store it in the fridge, and let the flavors meld together overnight.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free! Just make sure your broth is gluten-free if using store-bought.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. Add all the ingredients (except for the lime and cilantro) to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken before serving and add the lime and cilantro at the end.

Can I freeze this soup?

Yes, this soup freezes very well! Let it cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop.

Can I add more vegetables?

Absolutely! Feel free to add more vegetables like bell peppers, zucchini, or even squash to bulk up the soup. Just be sure to adjust the cooking time for any extra veggies.

Can I use frozen corn instead of fresh?

Yes, frozen corn will work just as well in this recipe. Just add it in with the other ingredients as you would fresh corn.

How do I know when the soup is done cooking?

The soup is done when the chicken is fully cooked (the internal temperature should be 165°F) and the vegetables are tender. If the chicken is falling off the bone and the broth is flavorful, it’s ready to go!

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth can be used for a vegetarian version of the soup. It will still add plenty of flavor to the dish.

How can I make this soup spicier?

Add more cumin or a chopped chili pepper to the soup base for a spicier flavor. You can also add hot sauce or a dash of cayenne pepper to the broth for heat.

Conclusion

Cuban Chicken Soup Fiesta is the perfect dish to enjoy when you want a hearty, comforting meal that’s full of flavor and good-for-you ingredients. With its combination of root vegetables, tender chicken, and a flavorful broth seasoned with cumin and bay leaves, this soup is the ultimate cozy meal. Whether you’re serving it for a family dinner or prepping a meal for the week, this Cuban-style soup is sure to impress. Top it off with fresh lime and cilantro, and you have a dish that’s both satisfying and refreshing!

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