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Colombian Chicken and Potato Soup

Colombian Chicken and Potato Soup Recipe

  • 4 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken thighs (about 4)
  • 4 frozen corn-on-the-cob pieces (sometimes called cobbettes)
  • 1 tablespoon olive oil
  • 1 small onion, thinly sliced
  • 1 celery stalk, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 2 medium russet potatoes (about 1 pound), peeled and cut into 1-inch pieces
  • 2 tablespoons fresh lime juice, plus wedges for serving
  • 1/4 teaspoon dried oregano
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