Go Back
Cuban chicken soup stands out with its rich flavors and vibrant colors. The defining ingredients make this soup a warm hug in a bowl. You start with chicken thighs, which add deep flavor and tenderness. Fresh vegetables like bell peppers, onions, and carrots bring crunch and sweetness.

Cuban Chicken Soup

Experience the vibrant flavors of Cuban Chicken Soup, a dish that offers warmth and comfort in every bowl. This hearty recipe highlights the richness of Cuban traditions with bold spices, tender chicken, and fresh vegetables. Discover how to make your own authentic version at home with simple steps that even a beginner can follow. Click through to explore detailed instructions and bring a taste of Cuba into your kitchen today!
Print Recipe Pin Recipe

Ingredients
  

1.5 lbs bone-in chicken thighs

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 medium carrots, sliced

2 stalks celery, sliced

1 teaspoon ground cumin

1 teaspoon dried oregano

1 bay leaf

6 cups chicken broth

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 lime, juiced

Fresh cilantro, for garnish

Salt and pepper to taste

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until it turns translucent.

    Stir in the minced garlic, red and green bell peppers, carrots, and celery. Sauté for another 5 minutes until the vegetables soften.

      Push the vegetables to the side of the pot and add the chicken thighs. Sear for about 2-3 minutes on each side until lightly browned.

        Add the ground cumin, dried oregano, bay leaf, and season with salt and pepper. Stir everything together.

          Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and cover the pot. Let it simmer for 30 minutes, or until the chicken is fully cooked and tender.

            Remove the chicken thighs from the pot and shred the meat, discarding the bones and any excess skin.

              Return the shredded chicken to the pot, along with the black beans, corn, and lime juice. Stir to combine and allow to simmer for an additional 10 minutes.

                Taste and adjust seasoning with salt and pepper as needed.

                  Serve hot, garnished with fresh cilantro.

                    Prep Time: 15 mins | Total Time: 55 mins | Servings: 6

                      - Presentation Tips: Serve the soup in deep bowls and top each serving with a sprinkle of fresh cilantro and a lime wedge on the side for an extra burst of freshness.