Prep 30 mins
Cook 30 mins
I’ve made this so many times, pretty much every time we have company, this is what we make. It sounds soooo simple but it is the BEST soup ever. It’s NOT low fat. But so what?
- 1 roasting chicken, cut up
- 354.88 ml white onions, chopped
- 226.79 g russet potato, peeled and chopped
- 226.79 g red potatoes, unpeeled and chopped
- 226.79 g yellow potato, unpeeled and chopped
- 226.79 g sweet potato, peeled and chopped
- 1419.54 ml chicken broth
- 118.29 ml sour cream
- 118.29 ml heavy cream
- 0.25 ml fresh oregano
- salt and pepper
- 3 ear corn, sliced thick
- 236.59 ml diced white onion
- 2-3 jalapenos, chopped (take out the seeds and ribs if you're a weenie)
- 118.29 ml chopped cilantro
- 3 limes, juice of
- Season chicken pieces ((wings, breasts, legs, thighs) with skin and bone!) with salt and pepper, roast in oven for an hour or so. (Get the chicken skins really nice and crispy…. YUMMY!).
- While the chicken is cooking, make the soup.
- Sautee onion in your pan in oil until it starts to brown, no longer. Add broth. Add peeled chopped russets and cook those down (that’s the thickener).
- Add the other 3 types of potatoes, and the oregano when the russets are soft. Add corn when the other potatoes are almost done.
- This is the most important part….
- Make the salsa! Set it aside.
- Add the cream and sour cream to the stew, and it’s ready to serve.
- Ladle the soup into a huge bowl. Top with a piece of chicken or 2, and a big spoonful of the salsa.