Chicken and potato adobo soup
Chicken and potato adobo soup

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chicken and potato adobo soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Chicken and potato adobo soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Chicken and potato adobo soup is something which I have loved my entire life. They’re nice and they look wonderful.

Choose from the world's largest selection of audiobooks. Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! To begin with this particular recipe, we have to prepare a few ingredients.

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

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

Add in water, soy sauce, vinegar, laurel leaf and black pepper. We hope you got benefit from reading it, now let's go back to chicken and potato adobo soup recipe. Here is how you cook that. Add sweet potatoes, broth, and bay leaves; bring soup to a low boil.

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

Here is how you cook that. Add sweet potatoes, broth, and bay leaves; bring soup to a low boil. After a minute add the chicken. Stir fry the chicken until most of the liquid has evaporated. Divide chicken and soup among bowls and top with sour cream, cilantro and tortilla strips.

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