Description
Cuban Chicken Soup Fiesta is a hearty and flavorful soup featuring tender chicken, fresh vegetables, and classic Cuban spices. This one-pot dish combines sautéed aromatics, simmered chicken thighs, and a medley of vegetables like carrots, potatoes, and corn, creating a comforting and vibrant meal perfect for any occasion.
Ingredients
Scale
Soup Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 green bell pepper, chopped
- 2 carrots, sliced
- 2 potatoes, diced
- 1 chicken thigh, bone-in
- 6 cups water or broth
- 1 ear of corn, cut in chunks
- 1 tsp cumin
- 1 bay leaf
- Salt & pepper, to taste
For Serving
- Lime wedges
- Fresh cilantro
Instructions
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and green bell pepper. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5 minutes.
- Add Vegetables and Chicken: Add the sliced carrots, diced potatoes, corn chunks, bone-in chicken thigh, cumin, and bay leaf to the pot. Stir everything together to combine the ingredients evenly.
- Simmer the Soup: Pour in the water or broth, increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer gently for approximately 45 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.
- Shred the Chicken: Carefully remove the chicken thigh from the pot and place it on a plate. Using two forks, shred the meat, discarding the bone and any skin. Return the shredded chicken back into the soup pot, stirring it in well.
- Season and Serve: Taste the soup and season it with salt and pepper as needed. Ladle the hot soup into bowls and garnish with fresh lime juice and chopped cilantro for a refreshing zest and herbaceous finish.
Notes
- If you prefer a richer broth, use chicken broth instead of water.
- You can substitute chicken thighs with chicken breasts, but thighs tend to remain juicier and more flavorful.
- For added spice, consider adding a pinch of cayenne pepper or a diced jalapeño during the sauté stage.
- The soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a thicker soup, mash some of the potatoes in the pot before serving.
