Colombian Chicken-Potato Soup

This image courtesy of Joseph DeLeo




Total Timeunder 1 hour

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free



Taste and Texturecreamy, meaty, savory


  • 4 chicken breasts, skinned and quartered
  • 1 medium onion, cut into chunks
  • 2 garlic cloves, quartered
  • 1 medium yam, cut into 8 pieces
  • 4 cups chicken stock or 4 bouillon cubes or 4 teaspoons consomm√© granules dissolved in 4 cups water
  • 6 scallions
  • 10 sprigs fresh cilantro
  • 2 medium potatoes, peeled and thinly sliced
  • 2 ears corn, each cut into 4 pieces
  • 3 tablespoons capers, drained
  • 1 cup fat free plain yogurt
  • 1 avocado, peeled and sliced


  1. Put chicken breasts, onion, garlic, yam, and stock in a casserole; cover and cook over low heat for 30 minutes; remove and save chicken pieces.

  2. Strain stock through a sieve; return strained stock to casserole.

  3. Add chicken, scallions, cilantro, potatoes, corn, and capers to stock; simmer, covered, for 10 minutes.

  4. Remove from heat; discard scallions and cilantro sprigs.

  5. Add yogurt, stir over low heat for 1 minute.

  6. Serve in deep soup bowls accompanied by avocado.


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