Chunky Chicken Potato Soup

This slideshow requires JavaScript.

Typical Bolivian chicken soup contains strong flavors such as scallions and parsley. So strong you really don’t need the salt to experience great taste. This recipe is perfect for those cold winter nights. Try mixing it up and replace potato with squash or yucca.

Published on Fox News Latino.


  • 1 pound chicken breast, skinless
  • 1-15 ounce can butter beans
  • 3 large potatoes, cubed
  • 1 bunch scallions, cut about two inches long
  • 1 tablespoon of chopped parsley
  • Salt and pepper to taste (optional)


  1. In 4-6 cups of water, over medium heat, boil the chicken with the scallions for about 20 minutes.
  2. While cooking, peel and cut potatoes. Then take chicken breast out (set aside) and potato to the chicken water. Boil for 10 minutes or until potatoes are tender.
  3. Meanwhile, shred chicken and add to pot.
  4. Add butter beans and parsley to the soup and cook for an additional two minutes. Add salt and pepper to taste. Serve hot.
  5.  Soup is meant to be thick. For a thinner soup, add chicken broth.

Serves 4.

Tags: , ,

Categories: Bolivia

Subscribe Here

Subscribe to our RSS feed and social profiles to receive updates.

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: