Colombian Chicken Soup

Colombian Chicken Soup
Photo by © Maura McEvoy

Ingredients

  • 2 shucked ears of corn, each cut into 6 rounds
  • Freshly ground pepper
  • 8 cups low-sodium chicken broth
  • 1 1/3 cups water
  • 2 cloves garlic, smashed
  • ½ pound white potatoes, peeled and cut into 3/4-inch cubes
  • 1 Hass avocado, diced
  • + 11 more ingredients
    • ½ cup plus 2 tablespoons chopped cilantro
    • ½ teaspoon ground cumin
    • 1 whole skinless chicken breast, on the bone (about 1 1/2 pounds)
    • ½ pound thick asparagus, cut into 1-inch lengths
    • 2/3 cup short-grain brown rice
    • Salt
    • 2 shucked ears of corn, each cut into 6 rounds
    • ½ cup thinly sliced scallions, about 3
    • 2 cloves garlic, smashed
    • ¼ cup plus 2 tablespoons fat-free yogurt
    • 1 tablespoon drained small capers

In a small saucepan, cover the rice with the water and bring to a boil. Reduce the heat, cover and simmer until the rice is tender, 35 to 45 minutes. Remove from the heat and let stand for 10 minutes, then season with salt and fluff with a fork. Meanwhile, in a large saucepan, combine the chicken...

View full recipe at My Recipes

Comments

Variations on Colombian Chicken Soup

  • Colombian Chicken Soup
    • 1 tablespoon(s) drained small capers
    • Freshly ground pepper
    • 0.6667 cup(s) short-grain brown rice
    • 0.5 pound(s) white potatoes
    • +11 other ingredients


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