Cuban Chicken Soup Recipe
Imagine a big pot bubbling away on your stove, filling your entire home with the inviting aroma of aromatics, earthy spices, and slow-simmering chicken. Now picture ladling out a bowl that instantly feels like a hug from an old friend. That’s the magic of Cuban Chicken Soup—a vibrant, nourishing bowl that’s as comforting as it is colorful. With tender chicken, rustic root vegetables, a splash of citrus, and the undeniable freshness of cilantro, this is a recipe that feels like the heart of a Cuban kitchen transported right to your table. If you haven’t tried making Cuban Chicken Soup yet, it’s about to become your new favorite tradition.
Ingredients You’ll Need
The beauty of Cuban Chicken Soup lies in its blend of simple, wholesome ingredients—each one adds nuance and soul to the final bowl. Don’t skip anything if you can help it; every addition brings another layer of flavor, texture, or a pop of color.
- Olive oil: The base for sautéing vegetables and coaxing out their sweetness.
- Onion: Adds crucial savoriness and depth right from the start.
- Green bell pepper: For a mellow sweetness and signature Cuban flavor.
- Garlic: A must for that warm, mouthwatering aroma that kicks things up a notch.
- Chicken (thighs or breasts): Pick your favorite; thighs give more richness, while breasts stay lean and tender.
- Ground cumin: Earthy and slightly smoky, it brings that unmistakable Cuban essence.
- Dried oregano: A pinch adds herbal brightness to balance the robust flavors.
- Smoked paprika: For a subtle smokiness that deepens the soup’s flavor profile.
- Low-sodium chicken broth: The canvas in which all the delicious flavors will marry.
- Carrots: Bring gentle sweetness and beautiful color contrast.
- Potato: Adds heartiness and soaks up all those lovely flavors.
- Corn (fresh or frozen): Bright pops of sweetness and texture in every spoonful.
- Pumpkin or butternut squash: Lends silkiness, color, and a hint of sweet creaminess.
- Yuca (cassava, optional): Traditional, slightly chewy, and oh-so-satisfying if you can find it.
- Bay leaf: Infuses a subtle herbal aroma during simmering—just remember to remove it before eating!
- Tomato paste: Rounds out the broth and adds a gentle, savory backbone.
- Fresh cilantro: Sprinkle on at the end for unbeatable freshness and a pop of green.
- Lime juice: The bright acidity wakes up every other flavor in the bowl.
- Salt and black pepper: Season at the end so you hit that perfect balance.
How to Make Cuban Chicken Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large soup pot over medium heat. Add the diced onion and green bell pepper and cook for about four minutes, stirring occasionally, until they begin to soften and turn fragrant. Add the minced garlic and let it cook for just 30 seconds—just enough to release its aroma—so it doesn’t burn and turn bitter.
Step 2: Brown the Chicken
Next, add your bite-sized pieces of chicken right into the pot. Stir them around so they get a bit of color on all sides—this only takes about five minutes. Browning the chicken first locks in juices and adds depth to your Cuban Chicken Soup.
Step 3: Add Spices
Sprinkle in the cumin, oregano, and smoked paprika, stirring well to coat the chicken and vegetables. These spices will bloom in the warm oil and create the backbone of that classic Cuban flavor.
Step 4: Build the Soup
Pour in the chicken broth and gently scrape up any browned bits from the bottom of the pot—they’re pure flavor! Add in the sliced carrots, diced potatoes, corn (fresh or frozen), cubed pumpkin or butternut squash, and yuca if using. Toss in the bay leaf and tomato paste. Give everything a good stir and bring it up to a boil.
Step 5: Simmer to Perfection
Reduce the heat to low and let your Cuban Chicken Soup simmer gently for 25 to 30 minutes. The vegetables should be fork-tender and the chicken cooked through. This simmering time lets all those beautiful flavors meld together.
Step 6: Finish & Season
Remove the bay leaf, then stir in the chopped cilantro and lime juice for a burst of freshness. Taste and adjust with salt and black pepper as needed. If you want a heartier version, you can stir in short pasta or rice in the last 10 minutes.
How to Serve Cuban Chicken Soup
Garnishes
A generous sprinkle of fresh cilantro just before serving brings brightness and color to each bowl. For even more zing, add a few extra lime wedges on the side so everyone can squeeze in extra citrus, and maybe a dash of hot sauce for those who love a little heat.
Side Dishes
Traditionally, Cuban Chicken Soup begs to be served with slices of crusty Cuban bread or a baguette—perfect for soaking up every last drop of that golden broth. You could also serve it over a scoop of white rice to make the meal especially hearty, or offer fried plantains for a delicious, toasty crunch.
Creative Ways to Present
If you want to impress, serve your soup in rustic earthenware bowls with all the colorful veggies peeking through the steaming broth. Set out small bowls of toppings like chopped cilantro, extra lime, or sliced avocado so everyone can build their perfect bowl. For a family-style meal, bring the big pot straight to the table and let everyone help themselves to seconds.
Make Ahead and Storage
Storing Leftovers
Leftover Cuban Chicken Soup stores beautifully—just cool it down to room temperature before transferring to an airtight container. It will keep in the refrigerator for up to 4 days, and the flavor actually deepens and improves overnight.
Freezing
For longer storage, this soup freezes like a dream. Ladle cooled soup into freezer-safe containers, leaving about an inch of space at the top for expansion. It will keep well for up to 3 months. If you added potatoes or yuca, keep in mind that their texture may soften upon reheating, but the taste remains delicious.
Reheating
To reheat, simply bring the soup to a gentle simmer on the stovetop or microwave individual portions until piping hot. Add a splash of fresh lime and more cilantro before serving to restore brightness.
FAQs
Can I use bone-in chicken for Cuban Chicken Soup?
Absolutely! For an even richer broth, use bone-in thighs or drumsticks. Just adjust the simmering time so the meat becomes tender and easily shreds off the bone before serving.
What if I can’t find yuca?
No worries—you can skip it, or substitute with a bit more potato or squash. While yuca adds wonderful texture, the soup is still fantastic and satisfying without it.
Is Cuban Chicken Soup gluten free?
Yes, as written this soup is naturally gluten free. Just be sure not to add pasta, or choose a gluten-free noodle if you’d like that extra heartiness.
Can I make Cuban Chicken Soup in advance?
Definitely! This is a great make-ahead meal. The flavors deepen after a night in the fridge, making leftovers taste even better the next day.
What can I use instead of cilantro?
If you’re not a cilantro fan, try stirring in a little fresh parsley or some sliced green onions just before serving for a fresh green touch that complements the soup beautifully.
Final Thoughts
There’s nothing quite like the simple joy of homemade Cuban Chicken Soup. It’s a dish that instantly brings comfort and community to the table. Give it a try, share it with loved ones, and savor every flavorful spoonful!
Print
Cuban Chicken Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Cuban Chicken Soup is a comforting and hearty dish packed with flavorful ingredients like chicken, vegetables, and spices. It’s a satisfying meal that warms you from the inside out.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon smoked paprika
- 6 cups low-sodium chicken broth
- 2 medium carrots, sliced
- 1 medium potato, peeled and diced
- 1 ear corn, cut into thirds (or 1 cup frozen corn)
- 1 cup pumpkin or butternut squash, peeled and cubed
- 1 cup yuca (cassava), peeled and cubed (optional)
- 1 bay leaf
- 1 tablespoon tomato paste
- ¼ cup fresh cilantro, chopped
- juice of 1 lime
- salt and black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and bell pepper, and cook for 4 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the chicken pieces and cook for 5 minutes until lightly browned.
- Stir in cumin, oregano, and smoked paprika.
- Pour in the chicken broth and add carrots, potato, corn, pumpkin, yuca (if using), bay leaf, and tomato paste.
- Bring to a boil, then reduce heat to low and simmer for 25 to 30 minutes until vegetables are tender and chicken is cooked through.
- Remove bay leaf, stir in cilantro and lime juice, and season with salt and pepper to taste.
- Serve hot.
Notes
- For a heartier soup, add ½ cup short pasta or rice during the last 10 minutes of cooking.
- Traditional Cuban chicken soup often uses bone-in chicken for more flavor—just adjust cooking time.
- Serve with crusty bread or Cuban bread for a classic pairing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cuban
Nutrition
- Serving Size: 1 ½ cups
- Calories: 240
- Sugar: 5 g
- Sodium: 460 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 65 mg
