Cuban-Style Chicken Soup Recipe -

Bring the vibrant and aromatic flavors of the Caribbean right to your kitchen with this hearty, satisfying Cuban-style chicken soup.

Bursting with robust seasonings, tender chicken, and an abundance of traditional root vegetables like yucca and plantains, this wholesome meal is completely soul-warming.

Served alongside crusty bread and a crisp green salad, it makes for a fantastic feast that easily feeds a crowd.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 10

Ingredients Needed

Base & Protein

2 tablespoons olive oil
1 large onion, diced
1 green bell pepper, diced
1 3/4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
2 tablespoons minced garlic

Seasonings & Spices

1 teaspoon salt (plus more to taste)
1/2 teaspoon freshly ground black pepper
1 tablespoon Sazón seasoning
1 tablespoon granulated garlic
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon dried oregano

Broth & Aromatics

1 can (14.5 ounces) fire-roasted tomatoes (with juices)
8 cups low-sodium chicken broth
1 cup minced fresh cilantro

Vegetables & Noodles

2 carrots, peeled and sliced
2 red potatoes, cut into 1-inch pieces
1 cup yucca, peeled and cubed
3 ears corn, each cut into 3 or 4 pieces
1 package (7 ounces) fideo noodles
2 ripe plantains, peeled and cubed

Garnish

Fresh lime wedges (for serving)
Fresh cilantro sprigs (optional)

Step-by-Step Instructions

1. Sauté the Aromatics

Warm the olive oil in a large Dutch oven set over medium-high heat until it shimmers. Toss in the diced onions and green bell peppers. Cook, stirring occasionally, for 2 to 3 minutes until they begin to soften and release their fragrance.

2. Brown the Chicken

Add the bite-sized chicken thighs directly to the pot with the vegetables. Continue cooking for another 3 to 5 minutes, stirring frequently so the chicken browns evenly on all sides.

3. Build the Flavor Profile

Stir in the minced garlic, salt, black pepper, Sazón, granulated garlic, onion powder, cumin, and oregano. Let these spices toast with the chicken and vegetables for about 2 minutes, ensuring the mixture becomes deeply aromatic.

4. Simmer the Broth Base

Pour in the fire-roasted tomatoes (with their juices), low-sodium chicken broth, and the minced cilantro. Bring the mixture up to a rolling boil, then lower the heat to medium and let it uncover-simmer for about 10 minutes.

5. Add Hard Root Vegetables

Stir in the sliced carrots, red potatoes, and cubed yucca. Continue cooking for about 10 minutes, stirring occasionally, until these firmer vegetables begin to tenderize.

6. Incorporate Corn, Noodles, and Plantains

Add the corn pieces, fideo noodles, and cubed ripe plantains to the pot. Simmer gently for about 7 minutes more, or until the noodles are fully tender and the plantains are cooked through.

7. Serve and Enjoy

Ladle the hot soup generously into individual bowls. Serve with fresh lime wedges for squeezing over the top and garnish with extra cilantro sprigs if desired.

Essential Cooking Tips

Managing Fideo Absorption

Fideo noodles act like a sponge and will continuously absorb liquid as the soup sits. If you plan on having leftovers, consider cooking the fideo noodles separately and adding them directly to individual bowls during serving, or store the leftover fideo in a separate container from the main soup broth.

Corn Sizing

Because fresh corn ears vary in size, cutting each ear into 3 or 4 equal portions guarantees that every serving gets an ideal piece of corn.

Adjusting Consistency

If the soup becomes too thick due to the starches from the potatoes, yucca, and noodles, splash in extra chicken broth or water to reach your preferred soup consistency.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value
Calories	491	—
Total Fat	11g	14%
Saturated Fat	3g	14%
Cholesterol	97mg	32%
Sodium	719mg	31%
Total Carbohydrate	73g	27%
Dietary Fiber	7g	26%
Total Sugars	14g	—
Protein	30g	60%
Vitamin C	54mg	59%
Calcium	76mg	6%
Iron	4mg	21%
Potassium	1753mg	37%