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Aromatic herbs and spices infuse tender chicken and hearty vegetables in a rich, comforting broth that warms you from the inside out. This Cuban Chicken Soup (Sopa de Pollo Cubana) brings together bone-in chicken, starchy potatoes, sweet plantains, and fresh corn in a savory, nurturing pot of goodness. The vibrant sofrito base—a flavorful blend of onions, peppers, garlic, and tomatoes—creates depth and authentic Cuban character that transforms simple ingredients into something truly special.
I first discovered this recipe during a particularly brutal cold season when chicken noodle soup wasn't quite cutting it anymore. The addition of plantains and the aromatic sofrito base completely transformed my understanding of what chicken soup could be. Now it's my go-to when anyone in the family is feeling under the weather or when we simply need something comforting yet substantial for dinner.
Perfect Ingredients
- Bone-in Chicken: Thighs or drumsticks provide richer flavor than breasts—remove the skin for a cleaner broth
- Green Plantains: These starchy relatives of bananas add subtle sweetness and hearty texture—look for firm, green ones
- Fresh Corn: Sweet corn kernels offer bursts of flavor and texture—cut from the cob if in season or frozen works well too
- Sofrito Base: The combination of onion, bell pepper, garlic, and tomato creates the authentic Cuban foundation
- Fresh Cilantro: Brightens the rich soup with its distinctive herbaceous notes—add some at the end for maximum impact
- Ground Cumin: This earthy spice adds subtle warmth and depth—toast it briefly to enhance its flavor
- Bay Leaf: Contributes an aromatic background note that ties everything together—remember to remove before serving
Cooking Instructions
- Build The Flavor Base:
- Begin by heating a tablespoon of olive oil in a large, heavy-bottomed pot over medium heat. Season 1½ pounds of bone-in chicken thighs or drumsticks (skin removed) with salt and pepper, then sear them for 2-3 minutes per side until lightly browned. This quick sear develops deeper flavor in both the meat and the broth. Remove the chicken and set aside. In the same pot, add one diced large onion, one diced green bell pepper, and three minced garlic cloves. Sauté for 3-4 minutes until softened and fragrant. This sofrito mixture is the essential flavor foundation of Cuban cooking.
- Create The Broth:
- Add one large diced tomato to the sofrito and cook for another 2 minutes until it begins to break down. Pour in 8 cups of chicken stock or water, scraping the bottom of the pot to release any browned bits—these contain concentrated flavor. Add the seared chicken back to the pot along with one bay leaf, one teaspoon ground cumin, and one teaspoon dried oregano. Season with salt and pepper to taste. Bring to a gentle boil, then reduce heat to maintain a simmer. Cover partially and cook for about 20 minutes to begin infusing the broth with all those wonderful flavors.
- Add The Vegetables:
- Once the broth has developed some depth, it's time to add the hearty vegetables. Stir in two medium peeled and diced potatoes, two sliced medium carrots, and one small green plantain that's been peeled and sliced into rounds. Add one ear of corn cut into 2-inch pieces (or one cup of frozen corn kernels). These vegetables will absorb the flavorful broth while adding their own character to the soup. Continue to simmer for another 25-30 minutes until the vegetables are tender and the chicken is fully cooked, reaching an internal temperature of 165°F.
- Finish And Serve:
- Remove the chicken pieces from the pot and set aside until cool enough to handle. Discard the bones and shred the meat into bite-sized pieces. Return the shredded chicken to the soup and stir in half a cup of chopped fresh cilantro. The cilantro adds brightness and a fresh herbal note that balances the rich soup. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lime juice if desired. Remove the bay leaf before serving. Ladle the hot soup into bowls and garnish with additional cilantro and lime wedges for squeezing.
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My Cuban neighbor, Margarita, tasted my version of this soup and nodded with approval—high praise indeed from someone who learned to make it from her grandmother. What surprised me most was her insistence that I serve it with a squeeze of fresh lime at the table, which truly brightened all the flavors in a way I hadn't expected.
Serving Suggestions
Complete your Cuban meal experience with traditional accompaniments that complement this hearty soup. White rice served on the side or directly in the soup adds substance and helps stretch the meal for hungrier appetites. Warm, crusty Cuban bread or a simple baguette provides the perfect vehicle for sopping up every last drop of the flavorful broth. For a refreshing contrast, serve with a simple avocado salad dressed with just olive oil, lime juice, and a pinch of salt—the creamy avocado balances the savory soup beautifully.
Creative Variations
Customize this versatile soup to suit your taste or make use of what's in your pantry. Create a creamier version by adding half a cup of coconut milk during the last ten minutes of cooking, giving the soup a subtle tropical twist. For a spicier soup, include a diced jalapeño with the sofrito or add a pinch of cayenne to the broth. Make it heartier by adding a can of rinsed black beans along with the vegetables, creating a more substantial, protein-rich meal that stays true to Cuban flavors while stretching the soup even further.
Storage Solutions
Maintain the soup's wonderful flavor with proper storage techniques. Refrigerate leftover soup in airtight containers for up to three days—the flavor actually improves as the ingredients continue to meld together. For longer storage, freeze portions in freezer-safe containers for up to three months, leaving some headspace for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if needed to reach desired consistency. For best results when reheating, warm the soup slowly over medium-low heat rather than bringing it to a rapid boil, which can toughen the chicken.
I've made countless versions of chicken soup over the years, but this Cuban Sopa de Pollo has become my go-to when I want something that feels both nurturing and exciting. What makes it special is how the plantains and corn add surprising touches of sweetness while the sofrito creates a depth of flavor that far exceeds the effort required. This soup represents the beautiful balance that Cuban cuisine is known for—simple, affordable ingredients transformed through thoughtful preparation into something truly satisfying. Whether you're under the weather or simply in need of comfort, this soup delivers warmth in every spoonful.
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Frequently Asked Questions
- → What is sofrito and why is it important in this soup?
- Sofrito is a flavor base made from sautéed onions, bell peppers, and garlic that forms the foundation of many Cuban and Caribbean dishes. In this soup, it provides an aromatic flavor base that infuses the entire broth. This cooking technique is essential for developing the authentic taste of Cuban chicken soup.
- → Can I find plantains in regular grocery stores?
- Yes, most major grocery stores carry plantains, usually near the bananas in the produce section. For this soup, look for green (unripe) plantains which are starchy and hold their shape when cooked. If you can't find plantains, you can substitute with a starchy potato or sweet potato.
- → Is this soup spicy?
- No, traditional Cuban chicken soup isn't spicy. It's flavorful but mild, relying on herbs and aromatics rather than heat. The cumin and oregano provide warmth and depth of flavor, but not spiciness. If you prefer some heat, you can add a pinch of cayenne pepper or serve with hot sauce on the side.
- → Can I make this soup in advance?
- Absolutely! In fact, this soup often tastes better the next day as the flavors have time to develop. It can be refrigerated for up to 3 days or frozen for up to 3 months. When reheating, you might need to add a bit more broth or water as the vegetables tend to absorb liquid as they sit.
- → Why are bone-in chicken pieces recommended?
- Bone-in chicken pieces like thighs and drumsticks add significantly more flavor to the broth than boneless cuts. The bones release collagen and marrow during cooking, creating a richer, more flavorful soup. They also help keep the meat tender and juicy during the long simmering process.
- → What's the proper way to serve Cuban chicken soup?
- In Cuba, this soup is traditionally served with a side of white rice, which can either be served separately or added directly to the soup bowl. Lime wedges are essential for squeezing fresh juice over the soup just before eating, which brightens the flavors. Some families also serve it with slices of avocado or Cuban bread on the side.