Slow-Simmered Salvadoran Chicken Soup with Corn and Vegetables

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A hearty chicken soup simmered slowly with native corn, root vegetables, and fresh herbs, showcasing traditional Salvadoran flavors. This Latin American-inspired soup recipe, ready in about 75 minutes, pairs bone-in chicken thighs, water, yellow corn on the cob for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces bone-in chicken thighs
• 8 cups water
• 2 ears, cut into thirds yellow corn on the cob
• 2 medium, peeled and diced potatoes
• 2 large, peeled and sliced carrots
• 1 medium, quartered onion
• 3, smashed garlic cloves
• 1 medium, chopped tomato
• 1/4 cup, chopped cilantro
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp vegetable oil

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Instructions

1. Step 1: In a large pot, heat 1 tbsp vegetable oil over medium heat. Add 1 medium quartered onion and 3 smashed garlic cloves; sauté for 3 minutes until fragrant.
2. Step 2: Add 4 bone-in chicken thighs and 8 cups water to the pot. Bring to a boil, then reduce to a simmer. Skim any foam off the surface and cook uncovered for 30 minutes.
3. Step 3: Add 2 ears of yellow corn cut into thirds, 2 medium diced potatoes, 2 large sliced carrots, and 1 chopped medium tomato. Season with 2 tsp salt and 1 tsp black pepper. Continue simmering for 25 minutes until vegetables are tender and chicken is cooked through.
4. Step 4: Remove chicken thighs, shred the meat, and discard bones. Return shredded chicken to the pot.
5. Step 5: Stir in 1/4 cup chopped fresh cilantro and adjust seasoning with more salt if needed. Serve hot with warm corn tortillas or crusty bread.