smilys chicken n potato soup

1. 1

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2. 2

   In a large saucepan or Dutch oven, combine the chicken broth and 1 cup water and bring to a boil.

3. 3

   Add the chicken and corn and simmer until the chicken is cooked through, 10 to 12 minutes.

4. 4

   Remove the chicken and corn from the saucepan and reserve.

5. 5

   Strain the cooking liquid into a large bowl or measuring cup and reserve.

6. 6

   Wipe out the saucepan and heat the oil over medium heat.

7. 7

   Add the onion, celery, and garlic and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes.

8. 8

   Add the potatoes and the reserved cooking liquid and bring to a boil.

9. 9

   Reduce heat and simmer until the pota-toes are cooked through, 15 to 20 minutes.

10. 10

    Meanwhile, shred the chicken and cut the corn pieces into 1-inch-thick rounds.

11. 11

    Return the chicken and corn to the soup.

12. 12

    Add the lime juice, sazon, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until heated through, about 1 minute.

13. 13

    Serve the soup with the avocado, cilantro, capers, and lime wedges

* Per serving · 4 servings · Values may vary.