Chicken soup packed with hominy, yuca, tons of veggies, cilantro, a touch of lime, and served with avocado!
Let me preface this post by saying that this soup is not authentically Colombian. I invented this recipe shortly after returning home from a trip to Colombia. After consuming many many bowls of Ajiaco (see below) on that trip, I was soon craving it at home so I decided to create something similar. The first rendition was so good, I immediately wrote down the recipe. I’ve been making this soup for 5 years now, so it’s about time I shared this cherished recipe of mine with you!
Things I love about this chicken soup:
-One Pot
That’s right. This soup comes together using just one big soup pot! No sink full of dishes at the end.
-So many servings!
One batch comfortably feeds 8-10 people as an entree. I can eat it for lunch all week!
-Healthy AND Delicious
This soup is full of veggies! Do not skip the yuca or hominy because those are the best part!
Any Tricky Ingredients?
-Hominy
Also known as the big corn pieces in Pozole. These can be found in the canned vegetables or international section of almost all standard grocery stores.
Yuca
This starchy root is popular in South American cuisine. It’s available in the fresh vegetable section of most grocery stores (I bet you’ve never even noticed it before!). I can always find it at Sprouts and Stater Bros. If you want to read all about yuca and how to cut this exotic vegetable, I highly recommend this post.
Colombian Chicken Soup
Chicken soup packed with hominy, yuca, tons of veggies, cilantro, a touch of lime, and served with lots of avocado!
Ingredients
- 16 cups chicken broth
- 2 large yucas or 3 small ones
- 8 large carrots
- 3 sweet onions
- 1 whole cooked rotisserie chicken, shredded
- 1 29 oz can Mexican style hominy, drained and rinsed
- 1 bunch cilantro, chopped
- 1/3 bunch parsley, chopped
- 1 1/2 cups corn kernels (I use frozen ones)
- 16 oz baby chard, kale, spinach, or combo 6 large handfuls of greens
- 6-8 limes, juiced
- 1 pinch black pepper to taste
Instructions
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In a large soup pot, add all chicken broth and yuca chunks and boil until yuca just begins to soften, about 7 minutes. Add carrot chunks and simmer another 8 minutes. Then add onions and simmer until all ingredients have softened (about 10 more minutes). Finally, slowly add in the rest of the ingredients, mixing them in as you go, ending with chard and lime juice. Simmer 10 more minutes to combine flavors.
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Taste and season with pepper and salt as needed. Serve with lots of avocado slices.
Recipe Notes
Read all about yuca/cassava here.
This recipe is very adaptable. Feel free to mix up the vegetables to your liking!
If you liked this soup, be sure to check out my roasted cauliflower soup with hazelnuts and bacon!
Thank you so much! The soup was delicious and my family loved it!
Thanks for your comment. I’m so glad everyone enjoyed it!!
I might have missed it but what size of chunks for yucca, carrots and onions?
Hi Julie, for the yucca and carrots I’d cut them about 2″ long and maybe a 1/2″ wide (they should be bite size but big pieces). For the onions I’d keep the strips 1/2″ wide max. I’d love to hear your thoughts once you make it!