Chairo Soup

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 cup (200g) corn kernels 1 cup (200g) corn kernels
• 1 cup (200g) peas 1 cup (200g) peas
• 1 cup (200g) green beans, trimmed and chopped 1 cup (200g) green beans, trimmed and chopped
• 1 cup (200g) butternut squash, peeled and diced 1 cup (200g) butternut squash, peeled and diced
• 1 cup (200g) tomatoes, diced 1 cup (200g) tomatoes, diced
• 1 pound (450g) chicken breast, boneless and skinless, cut into chunks 1 pound (450g) chicken breast, boneless and skinless, cut into chunks
• 6 cups (1.4L) chicken broth 6 cups (1.4L) chicken broth
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 32g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the chicken chunks to the pot and cook until they are lightly browned on all sides.
3. 3.
   Add the carrots, potatoes, corn, peas, green beans, butternut squash, and tomatoes to the pot. Stir well to combine.
4. 4.
   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 30 minutes, or until the vegetables are tender.
5. 5.
   Add the ground cumin, dried oregano, paprika, salt, and pepper to the pot. Stir well to incorporate the spices.
6. 6.
   Continue simmering the soup for another 10 minutes to allow the flavors to meld together.
7. 7.
   Remove the pot from the heat and let the soup cool slightly before serving.
8. 8.
   Ladle the Chairo Soup into bowls and garnish with fresh chopped cilantro.

Treat your ingredients with care...

• Chicken breast — To ensure tender and juicy chicken, marinate the chicken chunks in a mixture of lemon juice, olive oil, and your choice of herbs for at least 30 minutes before cooking.
• Butternut squash — To make peeling and dicing easier, microwave the whole squash for a few minutes to soften the skin.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the soup.
• Serve the Chairo Soup with a squeeze of fresh lime juice for a tangy twist.
• Feel free to customize the vegetable selection based on seasonal availability and personal preference.
• Leftover Chairo Soup can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.
• Serve the soup with a side of crusty bread or Bolivian-style cornbread for a complete meal.

Serving advice

Serve the Chairo Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh chopped cilantro for added freshness and aroma. Accompany the soup with warm bread or cornbread for a satisfying meal.

Presentation advice

When serving Chairo Soup, ensure that the vibrant colors of the vegetables are visible. Use a deep bowl to showcase the chunky texture of the soup. Place a sprig of fresh cilantro on top as a final touch for an appealing presentation.