Chicken and potato adobo soup
Chicken and potato adobo soup

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken and potato adobo soup. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Chicken and potato adobo soup instructions. After the chicken is prepped season it with kosher salt and smoked paprika, add evo and sear in the Dutch oven and set aside. In a small saucepan, combine the soy sauce, vinegar, garlic, and bay leaf and bring to a boil.

Chicken and potato adobo soup is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Chicken and potato adobo soup is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have chicken and potato adobo soup using 16 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chicken and potato adobo soup:
  1. Get 1.75 boneless skinless chicken thighs cleaned trimmed and cubed
  2. Make ready Small white onion minced
  3. Take Small red bell fine diced
  4. Get 2 jalepeno minced
  5. Take 2 medium to large poblanos diced
  6. Make ready 6 small garlic cloves minced
  7. Make ready 32 oz chicken stock
  8. Get 28 oz can crushed tomatoes
  9. Get Bunch cilantro chopped
  10. Get 2 limes
  11. Take Cumin
  12. Prepare Smoked paprika
  13. Take Thyme
  14. Take 1 pound mini gold potatoes washed and halved
  15. Take Cup diced carrots
  16. Prepare Small can chipotle peppers in adobo sauce(seeds removed and finely minced)

Add in water, soy sauce, vinegar, laurel leaf and black pepper. In a large saucepan, heat the olive oil over medium heat. Add the chicken stock and bring to a boil. Add the soy sauce mixture, chicken and couscous.

Instructions to make Chicken and potato adobo soup:
  1. Prep all ingredients first
  2. After the chicken is prepped season it with kosher salt and smoked paprika, add evo and sear in the Dutch oven and set aside
  3. Add carrots, onion, bell pepper and jalapeño and cook until soft, about 10 minutes
  4. Add garlic, cumin and thyme with a couple pinches of salt and cook for another 5 minutes until fragrant
  5. Add poblano and cook for a couple minutes
  6. Add the stock, crushed tomatoes, 1/3 cup cilantro, chipotle peppers with the adobo, chicken and potatoes and bring to a boil, reduce heat and simmer covered for about 30
  7. After 30 minutes check for seasoning and the squeeze in the juice of 1 lime and cover again for 15 to 20 or until potatoes are done
  8. Serve with more cilantro and some lime wedges

This hearty chicken potato soup is an alternative to typical chicken noodle. With celery, carrots, and russet potatoes, it's a comforting meal great for cold days. Creamy Chicken Potato Soup has chicken, potatoes, carrots, celery, and onions with a creamy broth. Sometimes you need a hearty soup for those cold nights. This soup is stick to your ribs comfort food!

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