Chicken Soup with Corn and Sweet Potatoes

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Armed with a chicken, a pot, spices and vegetables, I am on a mission to get rid of this cold. A caring friend emailed her recipe for Chicken Posole, which I was very excited to make, only to I could not find any hominy in town. Inspired by her recipe I am experimenting with a new variation of chicken soup combining what I have on hand. This can be made stove top or in a slow cooker. One bowl and I feel better already….now that’s comfort food!
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Chicken Soup with Fresh Corn and Sweet Potatoes
Ingredients: Chicken Stock
  • 1 chicken, cut up
  • olive oil
  • 1 small head of garlic, peeled, cloves halved lengthwise
  • 2 bay leaves
  • 2 stalks of celery, cut in thirds
  • 2 carrots, cleaned, peeled, cut in thirds
  • 1 small yellow onion, roughly chopped
  • 1 teaspoon oregano
  • 1 teaspoon cumin 
  • 1 teaspoon salt
  • 1 teaspoon whole black peppercorns

Ingredients: Soup
  • 3 carrots, cleaned, cut into 1″ slices
  • 3 stakes of celery, cut into 1″ slices
  • 1 ear of fresh corn, shucked and corn silks removed, cut into 4 pieces 
  • 1 sweet potato, cut into 1 1/2″ round slices, cut each slice in half 
  • 1 cup of green salsa

Garnish
  • chopped fresh cilantro
  • 2 radishes, thinly sliced
  • 1 tablespoon of finley sliced serrano or jalepeno pepper
  • 1 lime, cut in half
DIRECTIONS
Make the Stock
  1. Pat dry chicken pieces, add salt and pepper 
  2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chicken, garlic and bay leaves; sauté until chicken is slightly brown on both sides. 
  3. Add carrots, celery, onion and spices and enough water to cover chicken and vegetables. 
  4. Bring the broth to a boil and then reduce heat to a simmer, cooking until the chicken is very tender, about 1 hour.
  5. Remove the chicken and place in a large bowl. 
  6. Using a very fine sieve, strain the broth into a large bowl or stockpot. Discard the vegetables. Set Broth aside. 

Make the Soup
  • Remove and discard the skin and bones from the chicken, shred or cut meat into 1-inch pieces
  • Place chicken and chicken broth in a large pot; add corn, sweet potato, carrots and celery. Taste broth, and add more salt if needed. 
  • Cook over medium heat and bring to a boil. 
  • Reduce heat to medium-low and simmer for 20 minutes  
  • Add 1 cup of green salsa, simmer for another twenty minutes
  • Serve with chopped up fresh garnishes and a squeeze of lime