Colombian Chicken And Potato Soup Recipe

Cooking Directions

• STEP 1.In a large pot, combine the chicken, chicken broth, onion, garlic, and bay leaves. Bring to a boil, then reduce heat and simmer for 30 minutes.
• STEP 2.Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
• STEP 3.Add the potatoes, corn, and guascas (if using) to the pot. Simmer for an additional 20 minutes, or until the potatoes are tender.
• STEP 4.Remove the bay leaves and season the soup with salt and pepper to taste.
• STEP 5.Serve the soup hot, garnished with avocado slices, capers, and a side of rice. Enjoy!

Cooking Tips

• Guascas is a traditional Colombian herb that adds a unique flavor to the soup. If you can't find guascas, you can substitute it with dried oregano.
• For a creamier soup, you can mash some of the potatoes with a fork or blend a portion of the soup using an immersion blender.
• Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat until heated through.
• Serve the soup with a side of rice and garnish with avocado slices, capers, and fresh cilantro.