I’m justifying posting a soup recipe in May for the following reasons:
- It’s still cold off and on in Portland.
- If there was ever a springy soup, this is it. Light broth, lime, and avocado! Totally spring.
- I’m not going to see soup again for another 5 months (Okay, probably not true. But close!).
I totally understand if your knee jerk reaction is to boycott this recipe, however, I encourage you to get over it and make this while it’s still less than 80 degrees outside, because it is incredibly tasty. Then bookmark this recipe and make it again come September when you have gorgeous fresh corn at your disposal to turn this soup up a notch.
This recipe was inspired by one from the blog Panning the Globe. I just made it simpler, because I’m lazy. Rotisserie chicken (or, if you’re like me, chicken leftover from roasting a whole bird at the beginning of the week) and a few ingredients that you probably already have in your cupboard make for one easy dinner. Not to mention relatively healthy and a lot more than relatively tasty.
I broke the chain of slow cooker recipes and made this one in my Dutch Oven, but you could definitely adapt this recipe for the slow cooker. Like the original recipe, just don’t add the cooked chicken until right before serving. You could cook raw chicken in the soup if you were doing it in the slow cooker, though.
As you’d expect, this recipe makes amaaazing leftovers. And since I’ve just transitioned out of the restaurant industry and don’t have an endless supply of food at my disposal, this is suddenly crucial. Leftovers, I’ve never appreciated you so much.
So here’s what we’re looking at, folks: chicken, carrots, corn, onions, potatoes, cilantro, lime juice, hot sauce, and avocados make up the most of this. Like your classic chicken soup, but with a Colombian twist that makes it a whole lot brighter. Husband will eat nearly anything with an avocado on it, so this soup was a huge winner in our house.
Sneak in the soup while you still can! Quick, go!
Colombian Chicken Soup
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 5 cups low sodium chicken broth
- 2 tsp Italian seasoning
- 2 bay leaves
- 4 red potatoes, cut into 3/4 inch cubes
- 2 carrots, peeled and diced into 1/2 inch discs
- ¼ cup chopped cilantro
- Kosher Salt
- Black Pepper
- ½ teaspoon Tabasco sauce or other hot pepper sauce
- 3 cups rotisserie chicken
- 2 cups corn kernels
- 2 tbsp fresh lime juice
- 1 avocado, cubed and spritzed with a little lime juice to keep it from turning brown
- In a large dutch oven or stock pot, heat the olive oil over medium low heat. Add the onion and cook, stirring occasionally, until onion has softened and is just turning translucent.
- Add the chicken broth, Italian seasoning, bay leaves, potatoes, and carrots. Turn the heat to high. Once it's boiling, reduce heat to medium low to simmer. Let simmer for 12-15 minutes, or until potatoes and carrots are tender.
- Stir in cilantro, salt and pepper to taste, hot sauce, chicken, and corn until heated through.
- Stir in lime juice just before serving. Garnish with avocado and additional cilantro, if desired.