Description
Cuban Chicken Soup Fiesta is a hearty and flavorful traditional Cuban dish featuring tender chicken simmered with fresh vegetables, cumin, and aromatic spices. This comforting soup is perfect for a cozy meal, garnished with a splash of lime and fresh cilantro for a bright finish.
Ingredients
Scale
Main 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, 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 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 evenly distribute the spices and ingredients.
- Simmer the Soup: Pour in 6 cups of water or broth, increasing the heat to bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer gently for about 45 minutes, or until the chicken is fully cooked and the vegetables are tender.
- Shred the Chicken: Carefully remove the chicken thigh from the pot and place it on a cutting board. Using two forks, shred the meat off the bone and discard the bone. Return the shredded chicken back to the soup pot.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve the soup hot, garnished with fresh cilantro and a squeeze of lime juice to add a bright, fresh flavor.
Notes
- You can use chicken breasts instead of thighs if preferred, though thighs add more flavor.
- For a richer soup, use chicken broth instead of water.
- Feel free to add other vegetables like zucchini or tomatoes for variation.
- If you prefer a thicker soup, mash some of the potatoes before adding the shredded chicken back in.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cuban
