#chickensoup

If you want to make a traditional Colombian soup, you'll need chicken, three kinds of potatoes, corn, and herbs. This dish is hearty and tasty, perfect for cold days or when you just want something comforting to eat.

Ingredients: 3 lbs chicken pieces. 6 cups chicken broth. 3 ears corn, cut into thirds. 3 lbs potatoes, peeled and cubed. 1 onion, chopped. 3 cloves garlic, minced. 2 tablespoons olive oil. 1 bunch cilantro, chopped. 2 tablespoons capers. 2 tablespoons heavy cream. Salt and pepper to taste. Avocado slices and sour cream for serving.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the garlic and onion, and cook until the onion is clear. Put in the chicken pieces and cook them all over. Add the chicken broth and heat it up. Turn down the heat, cover, and let it cook slowly for 30 minutes. After you add the corn and potatoes, simmer for another 20 minutes or until the potatoes are soft. Add the heavy cream, capers, and half of the chopped cilantro. Add pepper and salt to taste. Serve hot with sour cream, avocado slices, and the rest of the chopped cilantro.

Prep Time: 20 minutes

Cook Time: 60 minutes

Cheesy Chicken Garlic Wraps

Ingredients:

2 cups cooked chicken breast, diced or shredded

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Salt and pepper, to taste

1½ cups shredded cheddar cheese

1 cup mozzarella cheese

¼ cup chopped fresh parsley

½ cup heavy cream (or sour cream for tang)

4 large flour tortillas

---

Instructions:

1. Prepare the Chicken:

In a pan over medium heat, heat olive oil. Add chicken, garlic powder, onion powder, paprika, salt, and pepper. Stir until heated and coated well with the spices.

2. Make the Cheesy Sauce:

Lower the heat and add heavy cream to the pan. Stir in cheddar and mozzarella cheese until melted and smooth. Fold in chopped parsley.

3. Assemble the Wraps:

Lay tortillas flat. Spoon the cheesy chicken mixture down the center of each tortilla. Roll up tightly like a burrito.

4. Grill the Wraps:

Place the wraps seam-side down on a skillet or grill pan. Toast each side for 2–3 minutes until golden and crispy.

5. Serve:

Slice in half and serve warm. Optional: serve with a side of ranch or garlic dipping sauce.

---

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

When making a really good chicken soup be it for the purpose of helping with a cold, flu, wanting something simple yet comforting, or needing an effective way to warm up your bones from very cold weather always smoke the chicken.

With the one that I made recently to use up some of the brown rice that I had laying around in the tiny apartment because I was feeling chilly while my big guy/husband was clocking out from work he couldn't resist the smell of the smoked chicken.

The blend of seasonings used on the chicken breast cutlets that he bought for me earlier was Italian herb blend/pizzamauste for the Finnish people that could stumble across here, all around spice seasoning/garlic pepper for Americans, Herbamare/Adobo for Americans who use Latin American product staples.

Smoke the chicken in your grease of choice, I used olive oil in mine, but if you really want to elevate it especially for your feedee chicken fat, duck fat, or bacon grease should do the job just great. The name of the game is getting your chicken to not just brown, but to also leave a fonde coating on the bottom because when you get ready to caramelize the onions, infuse the carrots, and celery in the fonde and grease mix.