If you want to eat this soup in true Latino fashion, eat with warm rolled up corn tortillas. Delicioso! Serves 4.
You might say this sopa goes well with a cold Mexican beer like Cerveza Pacifico (yum) … but why not wine too?
I enjoyed with a chilled 2010 Raymond Hill California Chardonnay.
First, do your prepping and chopping:
- 2 corn-on-the-cob, cut into pieces
- 1 onion, chopped
- 4 garlic cloves, minced
- 3-4 gold potatoes, cut into bite size pieces
- 2 tablespoons fresh lime juice, plus wedges for serving (get about 4 limes)
- 1/2 teaspoon dried oregano, plus more for serving
- cracked peppercorns
- 1 or 2 ripe avocado, diced for serving
- cilantro, chopped for serving
- 4 ounces shredded cabbage, for serving
- 4 cups chicken broth
- 1 pound boneless, skinless chicken thighs
- 1 tablespoon grapeseed oil or olive oil
- In a large pot add the chicken broth and 1-1/2 cups water and bring to a boil. Add the chicken and corn and simmer until the chicken is cooked through 12-13 minutes.
- Remove the chicken and corn from the pot and set aside.
- Pour out the broth into another pot or a heat-proof bowl and set aside.
- In the now empty pot over medium heat add the oil, onion and garlic and stir fry for 2 minutes. Add the potatoes and stir fry another minute. Add the broth back and bring to a boil. Lower heat and simmer until potatoes are cooked through about 12 to 15 minutes. If liquid starts to evaporate too much add 1/4 to 1/2 cup water depending how much has evaporated.
- While your potatoes are cooking, shred the chicken.
- Add the shredded chicken and corn back into the soup. Add the lime juice, 1/2 teaspoon oregano, 1/4 teaspoon pepper and cook 30 seconds more.
Serve soup topped with avocado and serve with the sides of oregano, cilantro, cabbage and lime wedges. Remember to warm up your corn tortillas!