Colombian Chicken-Potato Soup

Recipe by: Maria Dolores Beatriz | from Latina Lite Cooking

Cookstr

Course: Main Course

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Moderate

Photo by: Joseph De Leo

Yield: Serves 6

INGREDIENTS

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 consommé 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

Directions

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.

NUTRITIONAL INFORMATION

Each Latina Lite serving contains: 282 calories
Total Fats: 8 gm
Saturated Fats: 2 gm
Unsaturated Fats: 6 gm
Carbohydrates: 31 gm
Protein: 24 gm
Sodium: 921 mg