Get the Recipe:
Colombian Chicken Soup
Ingredients
- 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
Instructions
- 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.
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