Cobble It Up! Chicken-and-Corn Soup

October 2011
Cobble It Up! Chicken-and-Corn Soup

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In this hearty chicken stoup, sturdy yellow-fleshed potatoes and corn both hold up wellto long cooking, while the sweet potatoeswhich fall apart fasterhelp thicken theextra-rich chicken broth. Toppings ofcubed avocados, sour cream and cilantroadd fresh flavors to this satisfying bowlful.

Makes: 6 servings

Prep: 30 mins

Cook: 6 hrs

  • 1 pound yellow-fleshed potatoes, such as yukon gold, peeled and cut into cubes
  • 1 pound sweet potatoes, peeled and cut into cubes
  • 1 whole chicken (about 4 lbs.), quartered
  • 4 cups chicken broth
  • 4 scallions, chopped
  • 4 cloves garlic, chopped
  • Salt and pepper
  • 3 ears corn, cut into 3-inch pieces
  • 1/4 cup chopped cilantro
  • 2 avocados, cut into cubes
  • 1 cup sour cream
  • 1/4 cup chopped cilantro
  1. Place the yellow-fleshed and sweet potatoes in a 6- to 7-qt. slow cooker. Add the chicken, broth, scallions and garlic; season with salt and pepper. Add 4 cups water and tuck the corn around the chicken. Cover and cook on low heat until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone registers 165 degrees , about 6 hours.
  2. Transfer the chicken to a shallow bowl, leaving the slow cooker on. When the chicken is just cool enough to handle, pull the meat from the bones, discarding the bones and skin.
  3. Skim the fat from the cooking liquid. Smash some of the potatoes in the slow cooker. Add the pulled chicken and stir in 1/4 cup cilantro. Top the soup with the avocados and sour cream. Garnish with another 1/4 cup cilantro.
  • Try a sopa seca, which is a Latin American noodle casserole. Place the leftovers in a baking dish (scrape the corn off the cob) and toss with broken uncooked thin noodles. Bake until the pasta is tender.