colombian

Bogota Style Chicken and Potato Soup with Capers and Cream

This simmered dish pairs cooked chicken thigh, shredded with yellow potatoes, peeled and diced, chicken broth, low sodium and heavy cream. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

43 g Protein

61 g Carbohydrates

26 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

148g cooked chicken thigh, shredded 179 kcal
295g yellow potatoes, peeled and diced 227 kcal
461g chicken broth, low sodium 28 kcal
28g scallions, sliced 10 kcal
0.92 tsp (2g) guascas (or dried oregano) 6 kcal
28g heavy cream 95 kcal
14g capers, drained 3 kcal
65g avocado, sliced 104 kcal
1g lime wedges 0 kcal
0.46 tsp (1g) salt 0 kcal
0.23 tsp (0g) black pepper 1 kcal

Cooking instructions

yellow potatoeschicken brothscallions
In a pot, bring chicken broth to a simmer. Add potatoes and scallions; cook 10 to 12 minutes until potatoes are tender.
guascas (or dried oregano)
Add shredded chicken and crushed guascas (or dried oregano). Simmer 3 minutes to blend flavors.
heavy creamsaltblack pepper
Stir in cream and season with salt and black pepper. Keep at a gentle simmer; do not boil hard.
capersavocado
Ladle into a bowl. Top with capers and avocado.
lime wedges
Serve with a lime wedge to squeeze over the soup.