Hi, I’m Laura. Today, I’m gonna show you how to prepare smilys chicken n potato soup recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
smilys chicken n potato soup Recipe
smilys chicken n potato soup is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. smilys chicken n potato soup is something which I’ve loved my whole life.
To bewith this recipe, we have to prepare a few ingredients. You can cook smilys chicken n potato soup using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make smilys chicken n potato soup:
- Take 4 cup chicken broth
- Make ready 1 lb bonless,skinless chicken thighs
- Prepare 4 frozen corn on cob
- Take 1 tbsp olive oil
- Take 1 sm. onion
- Make ready 1 celery stalk ,thinly sliced
- Take 2 medium russet potatoe
- Get 2 tsp fresh lime juice, plus wedges for serving
- Prepare 1/4 tsp dried oregano
- Get 8 sazon packets
- Take 1 kosher salt & black pepper
- Prepare 1 cut up avocado, fresh cilantro
Steps to make smilys chicken n potato soup:
- . In a large saucepan or Dutch oven, combine the chicken broth and 1 cup water and bring to a boil. Add the chicken and corn and simmer until the chicken is cooked through, 10 to 12 minutes.
- Remove the chicken and corn from the saucepan and reserve.
- Strain the cooking liquid into a large bowl or measuring cup and reserve.
- Wipe out the saucepan and heat the oil over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the potatoes and the reserved cooking liquid and bring to a boil. Reduce heat and simmer until the pota-toes are cooked through, 15 to 20 minutes.
- Meanwhile, shred the chicken and cut the corn pieces into 1-inch-thick rounds. Return the chicken and corn to the soup. Add the lime juice, sazon, oregano, ½ teaspoon salt, and ¼ teaspoon pepper and cook until heated through, about 1 minute. Serve the soup with the avocado, cilantro, capers, and lime wedges
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