Latin Chicken Soup

Latin Chicken Soup

Yield: 8-10 servings

Ingredients

• 10 cups of chicken stock (you may use water and bullion cubes)
• 2 cups of cooked chicken, shredded
• 1/2 Onion, chopped
• 2 Cloves of Garlic, minced
• 1 Tablespoon of Olive Oil
• 1/4 Cup of Cilantro, chop
• 8 oz of Latin Semi-Hard Cheese, cubed
• 2 Potatoes, peeled and cubed
• 2 Corns on the corn, cut in 3 pieces each (may use frozen)
• 3 Cups of Milk
• 6 Eggs
• Fresh Lemon Juice, to taste
• Salt and Pepper to taste

Instructions

1. In a large stockpot, heat up the olive oil over medium heat
2. Sautee the onions until softened, add the garlic and cook for 2-3 minutes
3. Add the stock, the potatoes, the chicken and the corn
4. Let the mixture simmer until potatoes soften. Around 10-15 minutes
5. Pour the milk, cilantro and cheese. Let is simmer for 2-3 minutes more. Test for salt and pepper
6. Turn off the heat
7. Crack the eggs over the soup in different parts of the stock pot so they don't touch each other. Cover the soup with lid and let the eggs cook for 4-5 minutes more
8. Soup is ready! Serve it with lemon wedges

Content and Image from browardsaves