Ingredients
Scale
- 1 pound chicken pieces
- 2 cups yucca, peeled and cubed
- 2 cups carrots, sliced
- 1 cup potatoes, cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 1/4 cup cilantro, chopped
- 2 limes, juiced
Instructions
- In a large pot, heat a small amount of oil and sauté onion and garlic until fragrant.
- Add chicken pieces and cook until browned.
- Pour in the chicken broth and bring to a boil.
- Add yucca, carrots, and potatoes; reduce heat and simmer until vegetables are tender.
- Season with salt, pepper, and cumin.
- Stir in cilantro and lime juice just before serving.
Notes
- For added flavor, let the soup sit for a while before serving.
- You can substitute other root vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Panamanian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg