Ingredients
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
Instructions
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Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and green bell pepper. Sauté until softened, about 5 minutes.
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Add Vegetables and Chicken: Add carrots, potatoes, corn chunks, chicken thigh, cumin, and bay leaf. Stir to combine.
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Simmer the Soup: Pour in water or broth, bring to a boil, then reduce heat and simmer for about 45 minutes, or until chicken is cooked and vegetables are tender.
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Shred the Chicken: Remove the chicken from the pot, shred the meat using two forks, discard the bone, and return the shredded chicken to the pot.
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Season and Serve: Taste the soup and adjust seasoning with salt and pepper. Serve hot, topped with lime juice and cilantro.
Notes
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Vegetarian Version: Omit chicken and add beans (black beans or chickpeas) for protein, and include extra root vegetables like sweet potatoes or squash.
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Spicy Kick: Add a chopped jalapeño or cayenne pepper to the soup for a spicy twist.
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Different Protein: for a different flavor profile. Try using bone-in chicken breast for a different flavor profile.
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Add Greens: Add spinach or kale in the last 10 minutes of cooking for extra nutrition.
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Storage/Reheating: Store leftovers in an airtight container for up to 3 days in the fridge. Reheat on the stovetop, adding a bit of broth or water to adjust the consistency. You can also freeze the soup for up to 3 months. Thaw overnight and reheat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup, Comfort Food,
- Method: Simmering
- Cuisine: Cuban
- Diet: Gluten Free
