Sopa de Pollo y Plátano Verde (Chicken and Green Plantain Soup)

The best plantain and chicken soup recipe and it's perfect when you are feeling sick.

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It's soup weather and I want to share one of my favorites, Sopa de Pollo y Plátano Verde (Chicken and Green Plantain Soup). It tastes delicious, it's well balanced, comforting and warming. I find the flavors perfect for this time of year.

Ajiaco is my favorite chicken soup and I can eat every day, but I love trying new soup recipes during the cold months. This soup is very easy to make and hearty.

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I first made this soup a couple of years ago when craving a Colombian chicken soup called sancocho de pollo. I didn’t have all the necessary ingredients in the house to make sancocho de pollo, so I made this Sopa de Pollo y Plátano Verde instead. While the soup alone is more than enough to satisfy my hunger, I usually serve it with avocado on the side.

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Ingredients You'll Need

The printable recipe card with exact amounts and cooking directions is below.

Chicken: You can use breasts or a mixture of your favorite chicken pieces. I kike to use bone in chicken for extra flavor.

Chicken Stock: You can also use chicken broth.

Spices: Cumin, color, salt and pepper.

Vegetables: Garlic cloves, onion, scallions, corn and plantains.

Herbs: Fresh cilantro or parsley.

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If you're looking for a hearty and simple soup, that can also be made in advance and reheated just before serving, this one's for you.

I like serving this soup with avocado and lime wedges on the side. For a complete meal you can serve it with a light green salad.

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How to Make Chicken and Plantain Soup

• Place the chicken in a large pot with the cumin, salt, pepper, and the water. Place the garlic, onions and scallions in a blender with ¼ cup of water and blend. Add this mixture to the pot.
• Bring to a boil, reduce heat and simmer for about 30 minutes.
• Add half of the cilantro, corn and plantains. Season with salt and pepper and cook for about 30 minutes more or until the plantains are tender.
• Remove the chicken from the pot, de-bone it, breaking the meat into bite sized pieces, and return the meat to the soup. Sprinkle with chopped cilantro and serve warm.

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More Soup Recipes to Try

Chicken Noodle Soup

Cilantro-Lime Chicken and Rice Soup

Chicken and Potato Broth

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Sopa de Pollo y Plátano Verde (Chicken and Green Plantain Soup) Recipe

Erica Dinho

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine Colombian

Servings 4 servings

Calories 227 kcal

Ingredients

 

1x2x3x

• 2 large chicken breasts bone in
• 12 cups chicken stock or broth
• 1 teaspoon ground cumin
• 4 garlic cloves
• 1 cup of onion diced
• 6 scallions chopped
• ½ cup of chopped fresh cilantro
• 1 cup of corn kernels frozen or fresh
• 2 green plantains peeled and cut into chunks
• Salt and pepper to taste

Instructions

 

• Place the chicken in a large pot with the cumin, salt, pepper, and the water. Place the garlic, onions and scallions in a blender with ¼ cup of water and blend. Add this mixture to the pot.
• Bring to a boil, reduce heat and simmer for about 30 minutes.
• Add half of the cilantro, corn and plantains. Season with salt and pepper and cook for about 30 minutes more or until the plantains are tender.
• Remove the chicken from the pot, de-bone it, breaking the meat into bite sized pieces, and return the meat to the soup. Sprinkle with chopped cilantro and serve warm.

Nutrition

Calories: 227kcalCarbohydrates: 15gProtein: 31gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 86mgSodium: 2837mgPotassium: 739mgFiber: 2gSugar: 7gVitamin A: 388IUVitamin C: 10mgCalcium: 69mgIron: 2mg

Keyword plantain soup

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