Chicken & Potato Soup with Corn

A comforting, quick take on a traditional Colombian soup, featuring tender chicken, starchy potatoes, and sweet corn in a light, herbaceous broth.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Colombian
• Difficulty: Easy
• Cost: $3.14/serving

Dietary

• Dairy-Free
• Nut-Free
• Gluten-Free
• High-Protein
• Low-Fat

Tags

• boil
• quick
• comfort food
• savory
• healthy
• kid-friendly

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 0.5 white onion (medium, chopped)
• 2 clove garlic (minced)
• 6 cup chicken broth
• 1 pound yellow potatoes (peeled and cut into 1/2-inch cubes)
• 1 cup frozen corn kernels
• 0.5 teaspoon ground cumin
• 0.25 teaspoon achiote paste (or powder)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon fresh cilantro (chopped)
• 1 lime (cut into wedges)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken breast cubes and cook for 3-4 minutes, until lightly browned on all sides.
2. Add white onion and garlic to the pot, cooking for 2-3 minutes until softened and fragrant.
3. Pour in chicken broth, then add potatoes, frozen corn kernels, ground cumin, achiote paste (if using), salt, and black pepper. Stir to combine.
4. Bring the soup to a boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until potatoes are tender and chicken is cooked through.
5. Taste and adjust seasoning if needed. Ladle hot soup into bowls and garnish generously with fresh cilantro. Serve immediately with lime wedges on the side for squeezing.

Notes

You can add a bay leaf to the soup during simmering for extra aroma, removing it before serving. Feel free to use boneless, skinless chicken thighs for a more tender result.

Nutrition (per serving)

• Calories: 325
• Protein: 30.8 g
• Carbohydrates: 35.4 g
• Fat: 6.9 g
• Fiber: 4.1 g
• Sodium: 1643 mg
• Saturated Fat: 1 g
• Sugar: 7.8 g
• Cholesterol: 80 mg