Colombian Chicken and Vegetable Soup

Makes: 
12 servings
Utensil: 
Saladmaster Food Processor
9 Qt./8.5 L Braiser Pan with Cover
Rate Recipe: 
Contributed By: 
Leyla Segebre

Ingredients

1
large chicken, cut into pieces
1
onion, shredded, use Cone #1
1
cup
tomatoes, diced
(180
g)
3
cloves garlic, shredded, use Cone #1
10
cups
water or chicken broth
(2.4
L)
1
celery stalk (optional)
2
corn cobs, cut into medium-sized pieces
1
green plantain, strung, use Cone #2
1
medium yucca, cut into pieces
1
medium sweet potato, cut into pieces
8
medium white potatoes, cut in halves
12
teaspoon
cumin
(1
g)
12
teaspoon
pepper
(1
g)
1
teaspoon
salt
(6
g)
12
teaspoon
coloring (optional)
(1
g)
2
tablespoons
cilantro, finely chopped
Directions: 
  1. Marinate the chicken for 1 hour with half the onion and tomato.
  2. Preheat pan over medium heat. When several drops of water sprinkled on pan skitter and dissipate, sauté the remaining onions and tomatoes along with the garlic for 5 minutes.
  3. Add water or chicken broth and marinated chicken. Cover and cook until tender.
  4. Add celery, corn cobs, plantains, yucca, sweet potatoes and potatoes.
  5. Add cumin, pepper, salt and coloring, if desired. Cover and cook.
  6. When Vapo-Valve™ clicks steadily, reduce heat to low.
  7. Continue cooking until everything is soft.
  8. Check the seasoning. Serve hot and sprinkle each serving with cilantro.
Nutritional Information per Serving
Calories: 
353
Total Fat: 
12g
Saturated Fat: 
3g
Cholesterol: 
68mg
Sodium: 
280mg
Total Carbs: 
45g
Dietary Fiber: 
5g
Sugar: 
6g
Protein: 
18g
Nutritional analysis calculated using a 2-pound (907g) chicken

Directions

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