Chicken & Vegetable Soup

By jodieg

Ingredients

• 2-3 lbs boneless chicken breasts or thighs, cut into cubes
• 2 32 fl oz Chicken stock
• 2 medium potatoes, peeled & cut into 1 inch cubes
• 1 lb white yautia, peeled & cut into 1 inch cubes
• 1 lb calabaza, peeled, seeded & cut into 1 inch cubes
• 1/4 lb green beans, cut into 1 inch pieces
• 2 medium carrots, peeled & cut into thick slices
• 2 cans whole kernel corn, drained
• Goya Adobo All Purpose Seasoning, to taste

Preparation

Step 1

1. Bring chicken stock to boil
2. Add all ingredients except corn & Adobo
3. Cover, reduce heat & simmer for 15-20 minutes (chicken should register at 165 degrees with a thermometer & vegetables can be easily pieced with a fork)
4. Turn off heat & add corn
5. Season with Adobo to taste