Description
This hearty Cuban Chicken Soup Fiesta is a comforting blend of tender chicken, fresh vegetables, and traditional Cuban spices. Rich in flavor and easy to prepare, it combines sautéed aromatics with slow-simmered chicken and vegetables, finished with a refreshing touch of lime and cilantro.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 green bell pepper, chopped
Vegetables & Chicken
- 2 carrots, sliced
- 2 potatoes, diced
- 1 ear of corn, cut in chunks
- 1 chicken thigh, bone-in
Seasonings & Liquid
- 1 tsp cumin
- 1 bay leaf
- 6 cups water or broth
- Salt & pepper, to taste
To Serve
- Lime wedges
- Cilantro, chopped
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 are softened and fragrant, about 5 minutes.
- Add Vegetables and Chicken: Add the sliced carrots, diced potatoes, corn chunks, whole bone-in chicken thigh, cumin, and bay leaf to the pot. Stir everything to combine evenly.
- Simmer the Soup: Pour in 6 cups of water or broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 45 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Shred the Chicken: Using tongs, remove the chicken thigh from the pot. Let it cool slightly, then shred the meat using two forks, discarding the bone. Return the shredded chicken back to the soup pot.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve the soup hot, garnished with fresh lime juice squeezed over each serving and chopped cilantro for a bright, fresh finish.
Notes
- Bone-in chicken thighs add richness; you can substitute with boneless, skinless if preferred but may alter the depth of flavor.
- Use chicken broth instead of water for a more flavorful soup base.
- For a thicker soup, mash some of the potatoes in the broth before serving.
- Adjust cumin to taste or add a pinch of smoked paprika for a smoky twist.
- Leftovers store well in the fridge for up to 3 days and can be frozen for up to 3 months.
