Cuban-Style Chicken Soup

The vegetables and the seasonings in this Cuban-style chicken soup take you straight to the Caribbean. With yucca, plantains, corn, cilantro, plenty of garlic, and fine-textured fideo noodles, we like it with some crusty bread, and sometimes, a simple green salad.

Print Recipe

Prep Time 30

Cook Time 40

Total Time 1

Servings: 10 servings

Course: Dinner, Entree, Soup

Cuisine: Caribbean

Calories: 491

Ingredients Method Nutrition

Ingredients

2 Tablespoons olive oil
1 onion, diced
1 green bell pepper, diced
1 3/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
2 Tablespoons minced garlic
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 Tablespoon Sazón seasoning
1 Tablespoon granulated garlic
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 14.5 ounce can diced fire-roasted tomatoes
8 cups low-sodium chicken broth
1 cup minced fresh cilantro
2 carrots, peeled and sliced
2 red potatoes, scrubbed and cut into 1-inch pieces
1 yucca, peeled and cubed
3 ears corn, each cut into 3 or 4 pieces, see note
1 7-ounce package of fideo noodles, see note
2 ripe plantains, peeled and cubed
Lime wedges for serving
Additional cilantro sprigs

Method

Heat olive oil in a large Dutch oven over medium-high heat until it just begins to shimmer. Add onion and bell pepper, and cook, stirring, 2 to 3 minutes.
Add chicken and continue cooking about 3 to 5 minutes, stirring frequently.
Stir in garlic, salt, pepper, Sazón, granulated garlic, onion powder, cumin, and oregano, and cook about 2 minutes.
Add tomatoes with juice, chicken broth, and cilantro, and bring to a boil. Reduce heat to medium and cook, uncovered, about 10 minutes.
Add carrots, red potatoes, and yucca, and continue cooking until the vegetables are beginning to soften, about 10 minutes. Stir occasionally.
Stir in corn, fideo noodles, and plantains, and cook until noodles are tender, about 7 minutes more.
Ladle into bowls and serve with lime wedges and additional cilantro.