Venezuelan Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
150
protein 
11 g
sodium 
344 mg
carbohydrates 
15 g
fat 
5 g
fiber  
1 g
cholesterol 
27 mg
Servings 
6 (¾ cup ea.)
Ingredients 

2 4-oz boneless, skinless chicken breast halves, diced
1 tsp canola oil
1 cup diced yellow onions
½ tsp minced garlic
1 tsp paprika powder
Pinch cayenne pepper
3½ cups chicken stock
¾ cup corn kernels
1 cup diced yucca root or potatoes
1 cup lite coconut milk
½ tsp sea salt
1½ tsp fresh lime juice

Instructions 
  1. In a large sauté pan over medium heat , sauté chicken in canola oil until chicken is golden brown and cooked through, about 2 to 3 minutes.
  2. In a large saucepan, sauté onions and garlic until onions are translucent. Add paprika and cayenne and cook briefly.
  3. Add chicken stock, corn, yucca root, coconut milk and cooked chicken. Simmer for 30 minutes, or until the yucca root is cooked through. Season with salt and lime juice.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.