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Cuban Chicken Soup

Cuban Chicken Soup Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 lbs bone-in chicken thighs (about 4 to 5)
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 bay leaf
  • 6 cups low-sodium chicken broth
  • 1 large Russet potato, peeled and diced
  • 1 cup fresh or frozen corn kernels
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/4 cup chopped fresh cilantro
  • Salt and black pepper

Method
 

  1. Heat oil in a Dutch oven over medium-high. Season chicken with salt and pepper; brown skin side down until deep golden, about 5 minutes, then flip and brown 4 minutes more. Transfer to a plate.
  2. Lower heat to medium. Add onion, bell pepper, and garlic; cook 5 minutes until softened. Stir in cumin, oregano, and bay leaf; cook 1 minute.
  3. Pour in broth, add potato, and return chicken to pot. Bring to a boil, then simmer partially covered until chicken is tender and potato is soft, 25 to 30 minutes.
  4. Remove chicken to a board; shred meat, discarding skin and bones. Add corn to pot and cook 5 minutes.
  5. Stir shredded chicken back in, remove bay leaf, then add lime juice and cilantro. Adjust salt and pepper. Ladle into bowls and serve with extra lime and cilantro.

Notes

For the deepest flavor, let the soup rest 10 minutes off the heat before serving. The potatoes will continue to thicken the broth as it sits, and the flavors will come together even more.