Soup Weather

We've had some beautiful Indian summer weather, but the temperature has really dropped. It's time for soup! This blog was never intended to be a cooking blog, but every once in awhile I have a recipe that I think is worth sharing. This is one of my new favorite recipes.

Colombian Chicken Soup

3 pounds boneless skinless chicken thighs and/or legs

1 large white onion, peeled and cut into quarters

2 leeks (white and light green parts only) cut into 1-inch rings

1 green bell pepper, seeded and cut into 1-inch pieces

1 handful of green beans, cut into 1-inch pieces

2 ears of fresh corn, cut crosswise into 2-inch pieces (optional)

2 ribs celery, cut into 1-inch pieces

2 large carrots, peeled and cut into 1-inch pieces (I cut on the diagonal for interesting shape)

2 lbs potatoes (gold, red, or Idaho), peeled and cut into 1-inch cubes

6 cloves garlic, peeled

1/2 cup fresh cilantro leaves

2 chicken bouillion cubes

1 Tbsp salt, or more to taste

1/2 teas ground pepper

Aji

4 scallions chopped

2 tomatoes, peeled and diced

1 small white onion, peeled and chopped

1 jalapeno pepper, seeded and chopped fine

3 Tbsp fresh cilantro leaves

3 Tbsp white vinegar

1/4 teas salt

Boil chicken in 8 cups water. Simmer 10 minutes, frequently skimming off the foam.

Add all the vegetables, the garlic, cilantro, bouillion, salt and pepper. Stir a few times to distribute the vegetables. When broth returns to a boil, lower heat, partially cover pot, and simmer about an hour. Stir with a large spoon, breaking up some of the potatoes to thicken the soup slightly.

Serve the soup with a spoonful of the Aji. You can also garnish with sour cream, avocados, and cilantro springs, if desired. Enjoy!