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Chicken Soup with Chuchoca

Prep 30 min
Total 45 min
Ingredients 11
Servings 6

This traditional Chilean soup includes chuchoca, dried coarsely ground corn, an ancient and popular ingredient in South America. On this occasion, we'll be using it to thicken the soup. This soup is consumed year round, but the vegetables vary depending on the season. If you don't want to go out and buy chuchoca, you can use rice instead.

Ingredients

6 pieces of chicken
1 onion chopped into small cubes
1 carrot, diced or sliced
1 celery stalk, diced
2 garlic cloves, minced, optional
1 teaspoon dried oregano
1 large sweet potato, cut into 1/2" cubes
1/4 cup polenta or chuchoca
1 cup cut green beans
Chopped cilantro for serving
Oil, salt and pepper

Directions

1

Add 2 tablespoons of oil to a large pot and warm over medium-high heat.
2

Brown the salt and peppered chicken for 4 minutes on each side.
3

Add the onion, carrots and chopped celery, cook for 3 minutes. Add the garlic and oregano, as well as salt and pepper. Cook for 1 minute.
4

Add 6 cups of cold water and wait until it begins to boil to lower the heat. Let simmer, add the sweet potato and slowly sprinkle in the chuchoca while stirring.
5

Cook semi-covered for 15 minutes, add the beans and cook 5 more minutes.
6

Make sure the sweet potato has cooked, adjust the seasoning and serve with fresh cilantro.

You can use 2 peeled and chopped red potatoes instead of the sweet potato.
Use rice instead of chuchoca.

No nutrition information available for this recipe

This traditional Chilean soup includes chuchoca, dried coarsely ground corn, an ancient and popular ingredient in South America. On this occasion, we'll be using it to thicken the soup. This soup is consumed year round, but the vegetables vary depending on the season. If you don't want to go out and buy chuchoca, you can use rice instead.