12 Hearty Colombian Chicken Soup Recipes That Soothe With Every Spoon

When it comes to comfort food, Colombian chicken soups are a treasure trove of flavor. Each recipe brings a unique taste that warms the heart and feels like a hug in a bowl. From the creamy Ajiaco to the hearty Sancocho De Gallina, these soups are perfect for family gatherings. Every spoonful brings the essence of Colombia into your kitchen, creating moments to cherish. Let’s explore these delightful recipes together and bring a little taste of Colombia to your table.

Ajiaco: The Classic Colombian Chicken Soup

Ajiaco is a traditional Colombian chicken soup that’s both hearty and flavorful, making it a beloved comfort food in Colombian households. This dish is characterized by its unique combination of ingredients, including three types of potatoes, corn, and a variety of herbs. The rich, creamy broth is developed through slow cooking, allowing the flavors to meld beautifully. Ajiaco is often served with avocado, capers, and a dollop of cream, making it a complete and satisfying meal.

The origins of Ajiaco can be traced back to the indigenous peoples of Colombia, but over the years, it has evolved into a dish that reflects the diverse culinary influences of the country. Each region has its own twist on the recipe, but the core components remain the same. As you begin making this delicious soup, you won’t only enjoy the cooking process but also the warm, inviting aroma that fills your kitchen.

Ingredients (Serves 4-6)

• 1 whole chicken (about 3-4 lbs)
• 8 cups water
• 2 medium-sized yellow potatoes, peeled and cubed
• 2 medium-sized russet potatoes, peeled and cubed
• 2 medium-sized red potatoes, peeled and cubed
• 2 ears of corn, cut into thirds
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup chopped fresh cilantro
• 1 tablespoon dried guascas (Colombian herb)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper (or to taste)
• 1 cup heavy cream (for serving)
• 1 avocado, sliced (for serving)
• Capers (for serving)

Cooking Instructions

1. Prepare the Chicken: In a large pot, add the whole chicken and cover it with 8 cups of water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for about 30-40 minutes, skimming off any foam that rises to the surface. This step guarantees a clear broth.
2. Add Aromatics: After the chicken has simmered, add the chopped onion, minced garlic, salt, and black pepper to the pot. Continue simmering for another 15 minutes. The aromatics will infuse the broth with flavor, making it rich and savory.
3. Incorporate the Potatoes and Corn: Carefully remove the chicken from the pot and set it aside to cool. Add the cubed yellow, russet, and red potatoes, along with the corn pieces to the broth. Allow the mixture to simmer for about 20 minutes, or until the potatoes are tender.
4. Shred the Chicken: While the potatoes are cooking, shred the cooled chicken, discarding the skin and bones. Return the shredded chicken to the pot along with the chopped cilantro and dried guascas. Simmer for an additional 10 minutes to allow the flavors to meld together.
5. Serve: Ladle the Ajiaco into bowls and serve hot. Offer heavy cream, sliced avocado, and capers on the side for guests to add to their soup according to their preference.

Extra Tips

For the best flavor in your Ajiaco, use fresh, high-quality ingredients, especially the chicken and potatoes. If guascas is hard to find, you can substitute it with oregano, but the flavor won’t be quite the same.

To enhance the richness of the soup, consider adding a little more cream while serving. Don’t shy away from adjusting the seasoning to your taste, and remember that Ajiaco is best enjoyed fresh, but it can also be refrigerated for a couple of days and reheated. Enjoy this delightful dish with a side of rice or crusty bread for a complete meal!

Sancocho De Gallina: a Hearty Chicken Stew

Sancocho De Gallina is a traditional Colombian chicken stew that embodies comfort and warmth, perfect for family gatherings or chilly evenings. This hearty dish is characterized by its robust flavors and a variety of ingredients that come together to create a rich broth, tender chicken, and a medley of vegetables.

Traditionally, it’s made with hen (gallina), which lends a unique taste, but you can also use a regular chicken for convenience. The combination of spices, vegetables, and the slow-cooked chicken makes this stew not only delicious but also nourishing.

The beauty of Sancocho De Gallina lies in its adaptability. You can modify the ingredients based on what you have on hand or your personal preferences, making it a versatile addition to your recipe collection. The dish is often served with rice and avocado on the side, making it a complete meal that’s sure to satisfy everyone at the table.

Now, let’s explore the ingredients and cooking instructions to create your own Sancocho De Gallina.

Ingredients (Serves 4-6):

• 1 whole hen (approximately 3-4 pounds), cleaned and cut into pieces
• 8 cups of water
• 2 medium potatoes, peeled and diced
• 1 large yucca, peeled and cut into chunks
• 2 ears of corn, cut into thirds
• 2 medium carrots, sliced
• 1 medium onion, chopped
• 4 cloves of garlic, minced
• 1/2 cup of chopped cilantro
• 2 teaspoons of salt (adjust to taste)
• 1 teaspoon of black pepper
• 1 teaspoon of cumin
• 1 tablespoon of olive oil
• 1 lime, cut into wedges (for serving)
• Avocado wedges (for serving)
• Cooked white rice (for serving)

Cooking Instructions:

1. Prepare the Chicken: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.

Then, add the chicken pieces to the pot, browning them on all sides for about 5-7 minutes. This step builds flavor in the stew.

2. Add Water and Seasoning: Pour in the 8 cups of water. Bring the mixture to a boil, then reduce the heat to low. Add the salt, black pepper, and cumin. Let it simmer for approximately 15-20 minutes, skimming off any foam that forms on the surface.

3. Incorporate Vegetables: Once the chicken has simmered, add the diced potatoes, yucca chunks, corn pieces, and sliced carrots to the pot. Stir gently to combine all the ingredients.

Cover the pot and allow it to simmer for an additional 25-30 minutes until the chicken and vegetables are tender.

4. Finish and Garnish: After the cooking time, check the seasoning and adjust with more salt or pepper if needed. Stir in the chopped cilantro for a fresh flavor.

Let the stew sit for a few minutes before serving to let the flavors meld together.

5. Serve: Ladle the Sancocho De Gallina into bowls. Serve with lime wedges, avocado slices, and a side of white rice to complete the meal. Enjoy the warm, hearty stew with family and friends!

Extra Tips:

For an even richer flavor, you can add additional spices like oregano or a touch of achiote for color.

If you prefer a slightly thicker broth, you can blend a portion of the cooked potatoes and yucca before adding them back to the stew. Additionally, feel free to customize your Sancocho by including other vegetables such as green plantains or bell peppers based on your taste and availability.

Always remember to serve it fresh and warm for the best experience!

Caldo De Pollo: Simple and Comforting Chicken Broth

Caldo De Pollo, a traditional Colombian chicken soup, is a heartwarming dish that embodies comfort and nourishment. This simple yet flavorful soup is often served as a staple in Colombian households, especially on rainy days or when someone is under the weather. The combination of tender chicken, fresh vegetables, and aromatic herbs creates a broth that’s both satisfying and revitalizing. It’s a dish that not only fills the stomach but also warms the soul.

Making Caldo De Pollo is relatively straightforward, and it allows for customization based on personal preferences. While the classic recipe includes chicken, potatoes, and corn, feel free to add or substitute other vegetables such as carrots or green beans. This soup is perfect for family gatherings, as it serves 4-6 people and can be easily scaled up for larger groups. Serve it with a side of rice or avocado to complete the meal.

Ingredients (Serves 4-6):

• 1 whole chicken (cut into pieces)
• 8 cups of water
• 2 medium potatoes (peeled and diced)
• 1 large carrot (sliced)
• 1 ear of corn (cut into rounds)
• 1 onion (quartered)
• 3 cloves of garlic (minced)
• 1 bunch of cilantro (chopped)
• 1 teaspoon of salt (or to taste)
• ½ teaspoon of black pepper
• 1 lime (cut into wedges for serving)

Cooking Instructions:

1. Prepare the Chicken: In a large pot, place the cut chicken pieces and add the water. Bring the water to a boil over medium-high heat. As the chicken begins to cook, skim off any foam that rises to the surface. This will guarantee a clear broth.
2. Add Aromatics: Once the chicken is boiling, reduce the heat to medium-low. Add the quartered onion, minced garlic, salt, and black pepper to the pot. Let it simmer for about 30 minutes, allowing the flavors to meld and the chicken to become tender.
3. Incorporate Vegetables: After 30 minutes, add the diced potatoes, sliced carrot, and corn rounds to the pot. Stir gently and continue to simmer for an additional 20-25 minutes, or until the vegetables are tender.
4. Finish with Cilantro: Once the vegetables are cooked, add the chopped cilantro to the pot. Taste the broth and adjust the seasoning if needed. Simmer for another 5 minutes to infuse the cilantro flavor into the soup.
5. Serve: Remove the pot from heat. Using a slotted spoon, carefully take out the chicken pieces and shred the meat, discarding the bones and skin if desired. Return the shredded chicken to the pot. Ladle the soup into bowls and serve hot, garnished with lime wedges on the side for squeezing over the soup.

Extra Tips:

For added depth of flavor, consider roasting the chicken pieces in the oven before boiling them in water. This step enhances the richness of the broth.

You can also make the soup ahead of time; it stores well in the refrigerator for a few days and flavors improve as it sits. If desired, serve the soup with avocado slices or a sprinkle of additional cilantro for a fresh touch. Enjoy your comforting bowl of Caldo De Pollo!

Sudado De Pollo: Colombian Chicken Stew With Vegetables

Sudado de Pollo is a comforting Colombian chicken stew that’s as delicious as it’s colorful. This hearty dish showcases tender chicken pieces simmered with a medley of fresh vegetables, creating a flavorful broth that’s perfect for warming up on a chilly day. Infused with traditional Colombian spices and herbs, this dish not only nourishes the body but also provides a taste of Colombian culture right in your kitchen.

The beauty of Sudado de Pollo lies in its simplicity and versatility. You can easily customize the vegetables based on what you have on hand, making it an excellent dish for using up leftovers. Serve it alongside rice or with avocado for a complete meal. Gather your ingredients and prepare to create a dish that will impress your family and friends with its rich flavors and vibrant presentation.

Ingredients (Serves 4-6):

• 4 chicken thighs, skinless and bone-in
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper (red or green), chopped
• 2 medium tomatoes, chopped
• 1 large carrot, sliced
• 1 small zucchini, diced
• 1 cup green beans, trimmed and cut into pieces
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Chicken: Start by seasoning the chicken thighs with salt, pepper, and a sprinkle of ground cumin. This will enhance the flavor of the chicken as it cooks. Allow it to marinate for about 15 minutes while you prepare the other ingredients.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and garlic, cooking until the onion becomes translucent and fragrant, about 3-4 minutes. This will form the flavor base for your stew.
3. Brown the Chicken: Add the seasoned chicken thighs to the pot, browning them on all sides. This process should take about 5-7 minutes. Browning the chicken adds depth of flavor to the dish.
4. Add the Vegetables: Once the chicken is browned, add the chopped bell pepper, tomatoes, carrot, zucchini, and green beans. Stir the mixture well to combine all the ingredients. The vegetables will add freshness and texture to the stew.
5. Pour in the Broth: Add the chicken broth to the pot, ensuring that the chicken and vegetables are submerged. Stir in the paprika and any remaining cumin. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-40 minutes. This slow cooking will allow the flavors to meld and the chicken to become tender.
6. Check for Doneness: After 30-40 minutes, check the chicken for doneness. It should be tender and fully cooked through. Taste the broth and adjust the seasoning with additional salt, pepper, or spices if needed.
7. Serve: Once done, remove the pot from heat. Ladle the Sudado de Pollo into bowls, garnishing each serving with fresh cilantro and serving with lime wedges on the side. The lime adds a revitalizing zing that complements the stew perfectly.

Extra Tips:

When making Sudado de Pollo, feel free to experiment with different vegetables according to your preference or seasonal availability. Potatoes, corn, or peas can be great additions.

Additionally, if you want a richer broth, consider adding a splash of white wine or a tablespoon of tomato paste. Letting the stew sit for a few hours or overnight can enhance the flavors even more, so consider making it ahead of time for a meal that’s even tastier the next day!

Serve with a side of rice and avocado for a complete and satisfying meal.

Sancocho De Pescado: Chicken and Fish Fusion Soup

Sancocho De Pescado is a delightful Colombian soup that brings together the rich flavors of chicken and fish in a comforting broth. This fusion dish is a staple in Colombian cuisine, often enjoyed on special occasions or as a hearty family meal. The combination of tender chicken, fresh fish, and a medley of vegetables creates a symphony of textures and flavors that will warm your heart and satisfy your taste buds.

To make this dish, you’ll need to balance the flavors carefully, guaranteeing that the chicken and fish complement each other perfectly. The use of traditional Colombian spices and herbs, along with fresh ingredients, is essential to achieving an authentic taste. This recipe serves 4-6 people and is perfect for gatherings or cozy dinners at home.

Ingredients

• 2 chicken thighs, skinless and boneless
• 2 fillets of white fish (such as tilapia or cod)
• 4 cups of chicken broth
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 2 medium tomatoes, chopped
• 1 large potato, peeled and diced
• 1 large carrot, sliced
• 1 cup of green beans, trimmed and cut into pieces
• 1 teaspoon of cumin
• 1 teaspoon of dried oregano
• Salt and black pepper, to taste
• 2 tablespoons of vegetable oil
• 1 lime, cut into wedges (for serving)
• Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Prepare the Ingredients: Begin by washing and cutting all your vegetables. Dice the onions, mince the garlic, chop the tomatoes, peel and dice the potato, and slice the carrot. Trim and cut the green beans into smaller pieces. This will help streamline the cooking process and guarantee everything is ready to go.

2. Cook the Chicken: In a large pot, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant (about 3-4 minutes).

Then, add the chicken thighs to the pot, seasoning them with salt, black pepper, cumin, and oregano. Sear the chicken for about 5 minutes on each side until lightly browned.

3. Add the Broth and Vegetables: Pour in the chicken broth, guaranteeing the chicken is submerged. Bring the mixture to a gentle boil.

Once boiling, add the diced potato, sliced carrot, and green beans. Reduce the heat to a simmer, and cover the pot. Let it cook for about 15-20 minutes or until the chicken is cooked through and the vegetables are tender.

4. Incorporate the Fish: Carefully add the fish fillets and chopped tomatoes to the pot. Simmer for an additional 10 minutes, allowing the fish to cook and the flavors to meld together.

Be cautious not to overcook the fish, as it can become flaky and break apart.

5. Final Touches: Taste the soup and adjust the seasoning with more salt and black pepper if needed.

Once everything is cooked to perfection, remove the pot from the heat. Before serving, garnish with freshly chopped cilantro.

6. Serve and Enjoy: Ladle the Sancocho De Pescado into bowls and serve hot with lime wedges on the side.

Squeeze fresh lime juice over the soup for an added burst of flavor just before enjoying.

Extra Tips

When preparing Sancocho De Pescado, consider using a variety of fish to enhance the flavor profile.

You can also add other vegetables like plantains or corn for extra texture and taste. If you prefer a thicker soup, you can blend a portion of the broth with some of the cooked vegetables and then return it to the pot.

Finally, serve the soup with a side of avocado or rice for a more filling meal. Enjoy your culinary journey through Colombian flavors!

Sopa De Pollo Con Arroz: Chicken Soup With Rice

Sopa De Pollo Con Arroz, or Chicken Soup with Rice, is a comforting and hearty dish that embodies the essence of Colombian home cooking. This flavorful soup combines tender chicken, aromatic vegetables, and perfectly cooked rice, making it a complete meal that warms both the body and soul. Traditionally enjoyed during family gatherings, this soup isn’t only nourishing but also a delightful way to bring loved ones together around the table.

The beauty of this dish lies in its simplicity and the depth of flavor it achieves through slow cooking. The chicken is simmered until tender, allowing the flavors of vegetables and spices to meld beautifully. Served with fresh avocado and lime on the side, this soup offers a perfect balance of warmth and zest. Whether you’re feeling under the weather or just craving a taste of home, Sopa De Pollo Con Arroz is sure to fulfill.

Ingredients (Serves 4-6)

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 8 cups water or low-sodium chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 cup rice (preferably long-grain)
• 1 cup corn (fresh, frozen, or canned)
• 1 bell pepper, chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (for serving)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Chicken: Begin by rinsing the chicken pieces under cold water and patting them dry with paper towels. This step guarantees that any impurities are removed, resulting in a cleaner taste in the soup.
2. Sauté Aromatics: In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 3-5 minutes. This step builds the flavor base for your soup.
3. Add Chicken and Broth: Place the chicken pieces into the pot with the sautéed onions and garlic. Pour in the water or chicken broth, making sure the chicken is fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes. This slow cooking will guarantee that the chicken becomes tender and the broth is rich in flavor.
4. Incorporate Vegetables and Spices: After 30 minutes, add the sliced carrots, diced potatoes, corn, chopped bell pepper, ground cumin, and oregano to the pot. Season with salt and pepper to taste. Continue to simmer for an additional 15-20 minutes until the vegetables are tender.
5. Cook the Rice: Once the vegetables are cooked, add the rice to the pot and stir well. Allow the soup to simmer for another 15-20 minutes, or until the rice is fully cooked. Keep an eye on the liquid level; you can add more broth or water if necessary to keep the soup from becoming too thick.
6. Finish and Serve: Once everything is cooked through, taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro, alongside slices of avocado and lime wedges for an added touch of freshness.

Extra Tips

To enhance the flavor of your Sopa De Pollo Con Arroz, consider marinating the chicken in lime juice and garlic for a few hours before cooking. Additionally, you can customize the soup by adding other vegetables such as green beans or peas. For a spicier kick, include a diced jalapeño or sprinkle some chili flakes into the pot.

This dish also freezes well, so make a big batch and enjoy it later on cold days!

Sopa De Costilla: Rib and Chicken Soup Delight

Sopa De Costilla is a comforting and hearty Colombian soup that combines the rich flavors of beef ribs and chicken, resulting in a delightful dish that warms both the body and soul. Traditionally enjoyed during family gatherings or chilly evenings, this soup isn’t only nourishing but also embodies the essence of Colombian home cooking.

The combination of tender meats, fresh vegetables, and aromatic spices creates a flavorful broth that’s perfect for serving with a side of rice or avocado.

This delicious soup can be made with a variety of ingredients, but the star components are the beef ribs and chicken, which infuse the broth with deep flavor. The addition of vegetables such as potatoes, corn, and plantains enhances the texture and nutritional value of the dish.

When prepared correctly, Sopa De Costilla isn’t just a meal; it’s an experience that brings people together around the table.

Ingredients (Serves 4-6)

• 1 pound beef short ribs
• 1 pound chicken thighs or drumsticks
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 large carrot, sliced
• 1 cup corn kernels (fresh or frozen)
• 1 ripe plantain, peeled and sliced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 6 cups water or chicken broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Meat: In a large pot, add the beef short ribs and chicken pieces. Cover with water (or chicken broth) and bring to a boil over medium-high heat. Skim off any foam that rises to the top to guarantee a clear broth. This initial step helps to remove impurities from the meat.
2. Add Aromatics: Once the broth is boiling, add the chopped onion and minced garlic to the pot. Reduce the heat to medium-low and let it simmer for about 10-15 minutes. This allows the flavors of the onion and garlic to infuse the broth, enhancing its overall taste.
3. Incorporate Vegetables: Next, add the diced potatoes, sliced carrot, corn kernels, and sliced plantain into the pot. Stir to combine the ingredients, and continue to simmer for another 20-25 minutes or until the vegetables are tender. This step guarantees that all the vegetables cook evenly and contribute their flavors to the soup.
4. Season the Soup: Add cumin, paprika, salt, and pepper to taste. Stir well to mix the spices into the broth. Allow the soup to simmer for an additional 5-10 minutes to let the flavors meld together.
5. Final Touches: Once the soup is ready, taste and adjust the seasoning if necessary. Remove from heat and let it sit for a few minutes before serving. This resting time helps the flavors to develop even further.
6. Serve: Ladle the soup into bowls, garnishing with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor. Enjoy your Sopa De Costilla with a side of rice or crusty bread for a complete meal.

Extra Tips

To enhance the flavor of your Sopa De Costilla, consider marinating the meats in garlic, cumin, and salt for a few hours before cooking. This allows the flavors to penetrate the meat deeply.

Additionally, feel free to customize your soup by adding other vegetables, such as bell peppers or zucchini, according to your preference. Always remember that the longer you let the soup simmer, the richer the flavor will be, making it a perfect dish for a leisurely weekend meal.

Sopa De Plátano: Plantain and Chicken Comfort Soup

Sopa de Plátano is a beloved Colombian dish that encapsulates the warmth and comfort of home-cooked meals. This hearty soup combines tender chicken, sweet plantains, and a medley of vegetables, creating a flavorful broth that warms both body and soul. It’s often enjoyed during family gatherings or as a soothing remedy when feeling under the weather. The balance of savory and sweet flavors makes it an unforgettable addition to any recipe collection.

The key to a delicious Sopa de Plátano lies in the freshness of its ingredients and the slow simmering of the chicken to create a rich, flavorful broth. The ripe plantains add a unique sweetness that perfectly complements the savory chicken. This dish isn’t only filling but also nutritious, making it a perfect comfort food for any occasion. Serve it with a squeeze of lime and a sprinkle of fresh cilantro for added brightness.

Ingredients (Serves 4-6):

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 3 ripe plantains, peeled and sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 medium potato, diced
• 1 bell pepper, diced
• 6 cups chicken broth or water
• 1 teaspoon cumin
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Chicken: In a large pot, heat the olive oil over medium heat. Season the chicken pieces with salt and pepper. Add them to the pot and brown on all sides for about 5-7 minutes. This step helps to develop flavor in the broth.
2. Sauté the Vegetables: Remove the browned chicken and set it aside. In the same pot, add the diced onion, garlic, and bell pepper. Sauté for about 5 minutes until the onions are translucent. This will infuse the oil with the flavors of the vegetables.
3. Add the Chicken Back: Return the browned chicken to the pot along with the cumin, diced carrots, and potatoes. Stir everything together to combine the flavors.
4. Pour in the Liquid: Add the chicken broth or water to the pot, ensuring that the chicken is fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes. This allows the chicken to cook through and the flavors to meld together.
5. Incorporate the Plantains: After the chicken has cooked, add the sliced plantains to the pot. Continue to simmer for an additional 15-20 minutes until the plantains are tender and the soup has thickened slightly.
6. Shred the Chicken: Once everything is cooked, remove the chicken pieces from the soup. Shred the meat using two forks and return it to the pot. Stir to combine.
7. Serve and Garnish: Taste the soup and adjust seasoning if necessary. Ladle the soup into bowls, and garnish with fresh cilantro and a squeeze of lime juice before serving.

Extra Tips:

For an even deeper flavor, consider adding a bay leaf or some fresh thyme while the soup simmers. If you prefer a spicier kick, a chopped jalapeño can be sautéed along with the onions. Additionally, using homemade chicken broth can elevate the taste of the soup.

If you have leftovers, they can be refrigerated for up to three days, and the flavors will only get better as they meld together. Enjoy your comforting bowl of Sopa de Plátano!

Sopa De Verduras Con Pollo: Chicken and Vegetable Medley

Sopa De Verduras Con Pollo is a traditional Colombian chicken soup that’s both hearty and nutritious. This delightful dish combines tender pieces of chicken with a variety of colorful vegetables, creating a vibrant medley that’s perfect for any occasion. The soup isn’t only comforting, but it also highlights the fresh flavors of the ingredients, making it a favorite among families.

This recipe brings together the essence of Colombian cuisine and is a great way to warm up on a chilly day. In addition to being delicious, Sopa De Verduras Con Pollo is incredibly versatile. You can easily adjust the vegetables based on what’s in season or what you have on hand. Common vegetables used in this soup include carrots, potatoes, and corn, but feel free to add your favorites.

This dish can be served as a main course or as a starter, and it’s sure to become a staple in your home.

Ingredients (serving size: 4-6 people)

• 1 whole chicken (about 3-4 pounds), cut into pieces
• 8 cups of water
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 cup of corn (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 1 cup of green beans, trimmed and cut into pieces
• 1 bell pepper (red or green), diced
• 1 tablespoon of fresh cilantro, chopped (optional)
• 1 teaspoon of ground cumin
• Salt and pepper to taste
• Juice of 1 lime
• Avocado slices for serving (optional)
• Cooked rice for serving (optional)

Cooking Instructions

1. Prepare the Chicken: In a large pot, combine the chicken pieces and water. Bring the mixture to a boil over medium-high heat. Skim off any foam that rises to the surface to guarantee a clear broth.

Once boiling, reduce the heat to low and let it simmer for about 30 minutes, until the chicken is cooked through and tender.

2. Add Vegetables: After the chicken has cooked, carefully remove the pieces from the pot and set them aside to cool slightly. Strain the broth to remove any impurities and return the clear broth to the pot.

Add the sliced carrots, diced potatoes, corn, green beans, and bell pepper to the pot. Bring the mixture back to a gentle simmer.

3. Flavor the Soup: While the vegetables are cooking, shred the chicken into bite-sized pieces, discarding the skin and bones. Once the vegetables are tender (about 10-15 minutes), add the shredded chicken back into the soup along with the chopped onion, minced garlic, cumin, salt, and pepper.

Stir well to combine.

4. Finish and Serve: Allow the soup to simmer for an additional 5-10 minutes to meld the flavors. Just before serving, stir in the lime juice and fresh cilantro if using.

Taste and adjust seasoning as needed. Serve hot, garnished with avocado slices and with cooked rice on the side if desired.

Extra Tips

For an added depth of flavor, you can sauté the onion and garlic in a little oil before adding them to the soup. Additionally, feel free to customize the vegetable selection based on your preferences or seasonal availability.

If you like a spicier kick, consider adding a diced jalapeño or some chili flakes. Leftover soup can be refrigerated for up to three days or frozen for up to three months, making it a great make-ahead meal. Enjoy your Sopa De Verduras Con Pollo!

Sancocho De Res: a Twist on Chicken With Beef

Sancocho De Res is a hearty Colombian soup that marries the rich flavors of beef with traditional ingredients typical of Colombian cuisine. While chicken is often the star in many Colombian soups, this dish takes a delightful twist by featuring beef, resulting in a robust and comforting meal perfect for family gatherings or chilly evenings.

The combination of root vegetables, corn, and aromatic herbs contributes to a dish that not only warms the soul but also tantalizes the taste buds.

In this recipe, we’ll guide you through creating a delicious Sancocho De Res that serves 4-6 people. This dish is as much about the preparation as it’s about the ingredients, with each element playing a vital role in delivering the authentic taste of Colombian cuisine.

So gather your ingredients, and let’s get cooking!

Ingredients (Serves 4-6)

• 2 lbs beef (chuck or shank), cut into chunks
• 8 cups water
• 2 ears of corn, cut into thirds
• 2 medium potatoes, peeled and cubed
• 1 medium yucca (cassava), peeled and cut into chunks
• 1 medium carrot, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bunch of cilantro, chopped
• 1 teaspoon cumin
• Salt and black pepper to taste
• 1 lime (for serving)
• Optional: avocado slices for garnish

Cooking Instructions

1. Prepare the Beef: Start by rinsing the beef chunks under cold water, then pat them dry. This helps remove any excess blood and impurities. Cut the beef into manageable pieces, about 2 inches in size, to guarantee even cooking.
2. Sauté Aromatics: In a large pot over medium heat, add a splash of oil and sauté the chopped onion and minced garlic until they’re translucent and fragrant, about 3-4 minutes. This step builds the foundational flavor for your sancocho.
3. Brown the Beef: Add the beef chunks to the pot and brown them on all sides, which should take about 5-7 minutes. Browning the meat enhances its flavor and gives the soup a deeper color.
4. Add Water and Spices: Pour in the 8 cups of water and stir in the cumin, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer. This allows the beef to become tender and flavorful, usually taking about 1.5 to 2 hours.
5. Add Vegetables: Once the beef is tender, add the corn, potatoes, yucca, and carrots to the pot. Continue to simmer for an additional 30-40 minutes, or until the vegetables are cooked through and soft.
6. Finish with Cilantro: About 5 minutes before serving, stir in the chopped cilantro. This adds freshness to the soup, balancing the hearty flavors of the beef and vegetables.
7. Serve: Taste and adjust seasoning if necessary. Serve the Sancocho De Res hot, with lime wedges on the side for squeezing over the soup. Optionally, garnish with avocado slices for an extra creamy texture.

Extra Tips

To enhance the flavor of your Sancocho De Res, consider marinating the beef in lime juice and spices for a few hours before cooking. This not only tenderizes the meat but also infuses it with more flavor.

Additionally, feel free to adjust the types of root vegetables based on availability or personal preference; plantains and sweet potatoes are excellent alternatives.

Always remember to serve the soup with fresh lime and avocado, as they elevate the dish‘s overall taste and presentation!

Sopa De Maíz: Creamy Corn and Chicken Soup

Sopa De Maíz, or Creamy Corn and Chicken Soup, is a beloved dish in Colombian cuisine that perfectly combines the flavors of tender chicken, sweet corn, and rich creaminess into a comforting bowl of goodness.

This soup isn’t only delicious but also easy to prepare, making it a great option for weeknight dinners or family gatherings. It evokes feelings of warmth and nostalgia, as it’s often served in homes across Colombia, celebrating the simple ingredients that come together to create an extraordinary meal.

The key to a perfect Sopa De Maíz lies in the balance of flavors and textures. The sweetness of the corn complements the savory chicken, while a touch of cream adds a luscious finish to the dish.

This recipe will guide you through the steps to create a hearty and satisfying soup that serves 4-6 people, ideal for sharing with family and friends.

Ingredients:

• 1 lb (450g) boneless, skinless chicken breast
• 2 cups fresh or frozen corn kernels
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.

This step builds the base flavor for your soup.

2. Cook the Chicken: Add the boneless chicken breasts to the pot, seasoning them with salt, pepper, and ground cumin. Cook for about 5-7 minutes, turning occasionally, until the chicken is lightly browned.

This helps to add depth of flavor to the chicken.

3. Add the Vegetables: Stir in the diced potatoes and corn kernels, mixing everything together. Pour in the chicken broth and bring the mixture to a boil.

Once boiling, reduce the heat to a simmer and cover the pot. Allow it to cook for about 15-20 minutes, or until the potatoes are tender and the chicken is cooked through.

4. Shred the Chicken: Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks.

Return the shredded chicken to the pot.

5. Incorporate the Cream: Stir in the heavy cream and cook for an additional 5 minutes on low heat.

This gives the soup its signature creaminess and balances the flavors beautifully.

6. Serve: Taste the soup and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges.

The lime adds a zesty kick that enhances the flavors of the soup.

Extra Tips:

For an even richer flavor, consider roasting the corn before adding it to the soup.

You can also customize the recipe by adding other vegetables such as carrots or bell peppers for added color and nutrition.

If you prefer a spicier kick, add diced jalapeños or a pinch of red pepper flakes.

Sopa De Maíz can be stored in the refrigerator for up to three days, making it a great make-ahead option for busy weeks.

Enjoy every comforting spoonful!

Sopa De Coco: Coconut Chicken Soup With a Tropical Twist

Sopa De Coco, or Coconut Chicken Soup, is a delightful Colombian dish that brings tropical flavors right to your kitchen. This comforting soup combines tender chicken with the rich creaminess of coconut milk, fresh herbs, and spices, resulting in a dish that’s both satisfying and invigorating. The infusion of coconut adds a unique twist that elevates the traditional chicken soup, making it perfect for warm weather or any time you crave a taste of the tropics.

The beauty of Sopa De Coco lies not only in its flavor but also in its simplicity. With just a handful of ingredients, you can create a dish that feels indulgent and special. This soup is typically served with rice and avocado, making it a complete and hearty meal. Whether you’re sharing it with family or enjoying it solo, Sopa De Coco is sure to warm your heart and tantalize your taste buds.

Ingredients (Serves 4-6 people):

• 4 chicken thighs, skinless and boneless
• 1 can (13.5 oz) coconut milk
• 4 cups chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup corn kernels (fresh or frozen)
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• Cooked white rice (for serving)
• Avocado slices (for garnish)

Cooking Instructions:

1. Prepare the Chicken: Start by placing the chicken thighs in a large pot. Cover them with water, bring to a boil, and cook for about 15-20 minutes until fully cooked. Once cooked, remove the chicken from the pot and allow it to cool slightly before shredding it into bite-sized pieces. Reserve the cooking water for later use.
2. Sauté the Vegetables: In the same pot, drain the water, and heat a tablespoon of oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it turns translucent. Then, add the minced garlic, red and green bell peppers, and continue to sauté for another 5 minutes until the peppers soften.
3. Add the Spices: Sprinkle the ground cumin, paprika, salt, and black pepper over the sautéed vegetables. Stir well to combine the spices with the vegetables, letting them cook for about 1 minute to release their flavors.
4. Combine Chicken and Broth: Next, add the shredded chicken back into the pot along with the reserved cooking water (or chicken broth if you prefer). Pour in the chicken broth and bring the mixture to a gentle simmer.
5. Incorporate Coconut Milk and Corn: Once the soup is simmering, stir in the coconut milk and corn kernels. Allow the soup to simmer for another 10 minutes, stirring occasionally, until everything is heated through and well combined.
6. Finish with Cilantro and Lime: Remove the pot from heat and stir in the chopped cilantro and lime juice for a fresh burst of flavor. Adjust seasoning if needed.
7. Serve: Ladle the soup into bowls and serve hot, alongside cooked white rice and slices of avocado for a delicious and satisfying meal.

Extra Tips:

For an extra depth of flavor, consider adding a teaspoon of ginger or a diced jalapeño for a bit of heat. If you want a thicker soup, let it simmer longer or blend a portion of the soup before adding the chicken back in.

Fresh herbs can also enhance the dish, so feel free to experiment with parsley or green onions as garnish. Enjoy your Sopa De Coco with crusty bread or plantain chips for added texture!