Chicken Soup is a basic that is simple but just great if you make it at home. I have various versions from super plain to loaded with extra stuff. When I have very little time my soup, “sopa” tends to based on a left over chicken dish. This is one of my favorites and it’s a hearty “I need some nourishment version” with a lot of flavor. It’s good enough for friends for a relaxed dinner with fried bananas on the side!

Ingredients:

- 2 Cups Leftover Chicken diced (baked, suateed, whatever you have handy. or you can brown chicken with salt, pepper & garlic powder)

- 1 Tbsp salt (add more to taste)

- 3 Tbsp Olive oil

- 1tsp Oregano

- 2 tsp Cumin

- 2tsp Paprika

- 2tsp Garlic Powder

- 1 onion chopped

- 4 cloves of garlic

- 4 cups Chicken broth (I use Organic One from Pacific because of the taste and lack of MSG)

- 4 Cups water

- 10 pieces of Yuca

- 1 Avocado (optional)

- Chopped Cilantro as much as you like

- 1 Lime

Directions:

1. Brown onions and add spices
2. Add Chicken and cook till chicken looks crispy
3. Add chicken broth and water
4. Add Yuca
5. Cook About 45 mins
6. Serve soup
7. Chop Avocado and Cilantro and sprinkle on top
8. Squirt so lime and your done

I made this at part of my weekly cooking club group #sabrososaturday, hosted by @mslatina over on her blog. I hope you enjoy! How do you make chicken soup?

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