Slow-Simmered Salvadoran Chicken Soup with Corn and Vegetables
A hearty chicken soup simmered slowly with native corn, root vegetables, and fresh herbs, showcasing traditional Salvadoran flavors. This latin american-inspired soups ready in about 75 minutes pairs bone-in chicken thighs, water, medium, peeled and diced potatoes 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove chicken thighs, shred the meat, and discard bones. Return shredded chicken to the pot.
- 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.
Frequently asked questions
How long does Slow-Simmered Salvadoran Chicken Soup with Corn and Vegetables take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Salvadoran Chicken Soup with Corn and Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.
Can I substitute ingredients in Slow-Simmered Salvadoran Chicken Soup with Corn and Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Salvadoran Chicken Soup with Corn and Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Salvadoran Chicken Soup with Corn and Vegetables?
Latin American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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