Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Servings:
10
Ingredients
Directions
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.
Cook’s Note
Fresh corn is not uniform in size. Since the soup serves 10, you’ll need 1 piece of corn for each bowl.
The fideo can take up a lot of liquid. Add additional water or chicken broth as needed. Fideo may also be cooked separately and added to each bowl when served. Store leftover fideo separately from the soup, as it will continue to take up liquid.
Nutrition Facts (per serving)
| 491 | Calories |
| 11g | Fat |
| 73g | Carbs |
| 30g | Protein |
