Soups & Stews
This authentic Cuban chicken soup brings the warm, spiced flavors of Havana to your kitchen with a rich tomato-basil broth and tender chicken. The secret lies in slow-simmered spices like cumin and oregano, creating layers of depth that transform simple ingredients into something extraordinary.
I've perfected this recipe over years of testing, ensuring every spoonful delivers the comfort and tradition of Cuban home cooking.
The heart of this dish is the broth—built from tomatoes, garlic, and fresh basil, which infuse the liquid with bright, aromatic notes. While the chicken simmers to tender perfection, crispy plantains add a delightful contrast in texture, balancing the soup's richness.
This isn't just a meal; it's a taste of family, tradition, and the vibrant flavors of Cuba that will leave everyone asking for seconds.
What makes this recipe truly special is its authenticity without compromise. The spices are balanced just right—no overpowering heat, just warm, earthy flavors that let the chicken and vegetables shine. The plantains, fried to a golden crisp, add a satisfying crunch that elevates the dish from ordinary to extraordinary.
Serve it with a side of tostones or avocado for the full Cuban experience.
Ready in about 1 hour, this soup is perfect for chilly evenings or when you crave a meal that feels like a hug. The instructions are straightforward, but the results are anything but basic—this is the kind of dish that turns weeknight dinners into a celebration. Let's get cooking!
Ingredients for authentic cuban chicken soup
These simple yet vibrant ingredients create a soup that tastes like home-cooked Cuban tradition.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Trimmed of excess fat |
| San Marzano Tomatoes 🍅 | 28 oz | Canned, crushed by hand |
| Fresh Basil Leaves 🌿 | ½ cup | Packed, stems removed |
| Yellow Onion 🧅 | 1 whole | Medium-sized, chopped |
| Garlic Cloves 🧄 | 4 cloves | Peeled, minced |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano preferred |
| Bay Leaves 🌿 | 2 whole | Fresh if available |
| Olive Oil 🫒 | ¼ cup | Extra-virgin for richness |
| Green Plantains 🍌 | 2 whole | Ripe but firm, sliced |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
| Lime 🍋 | 1 whole | Juiced, for serving |
The chicken thighs are key here—they stay tender and flavorful while simmering. Look for bone-in, skin-on thighs at your local butcher or the meat department for richer flavor, but boneless works too. For the tomatoes, San Marzano is non-negotiable—their sweetness and low acidity make all the difference. Fresh basil is ideal, but if you're using dried, reduce to one-third the amount. The plantains need to be green but firm—yellow ones will turn mushy when fried. I always grab mine at Latin markets where they're prepped perfectly, but any grocery store carries them.
No San Marzano tomatoes? Crushed tomatoes in a 28-oz can work in a pinch, but add an extra pinch of sugar to balance the acidity. Running out of fresh basil? Dried basil at one-third the amount keeps the flavor profile close. The cumin should be toasted—just dry-toast in a pan for 30 seconds to deepen its aroma. For the plantains, if you can't find green ones, use ripe bananas for a sweeter contrast. The chicken broth can be substituted with water, but add an extra bay leaf and a pinch of salt to compensate. And if you're short on time, pre-minced garlic from the jar saves steps without sacrificing flavor.
The broth keeps beautifully in the fridge for 4-5 days, so make extra for lunches. Store the plantains separately—they crisp up best when fried fresh, but you can prep them ahead and reheat in a dry pan. The chicken reheats well too, just warm gently with a splash of broth. For leftovers, I portion everything into containers so lunches are ready in seconds. The lime should be juiced fresh right before serving—it brightens up every bowl. Freeze the broth without the chicken for up to 3 months if you want to prep ahead.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this—just dice the onion and mince the garlic, then let the San Marzano tomatoes do the work. The chicken thighs fall apart on their own, so you’re basically stirring while it simmers.
- Herb-Packed Punch: That basil at the end? Fresh, bright, and tossed in just before serving—it’s the secret. The garlic and onions caramelize into something deep and savory, but the tomatoes keep it from being heavy.
- Leftovers That Shine: This soup begs to be made extra. The flavors only get better the next day, and it reheats like a dream. Honestly, I make it on Sundays just to have it for lazy weeknights.
- Budget-Friendly Feast: Chicken thighs stretch further than breasts, and canned San Marzano tomatoes are a splurge worth it. One batch feeds four, and the leftovers? Even better. My wallet and my family thank me.
Step-by-step instructions for authentic Cuban chicken soup
Here's how to craft this soul-warming Cuban classic with rich tomato broth and perfectly crispy plantains.
Sear the Chicken for Maximum Flavor
Pat the 1.5 lb boneless, skinless chicken thighs completely dry with paper towels. Heat 0.25 cup olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear for 5-6 minutes per side until golden brown and cooked through to 165°F internally.
This initial searing creates a flavorful crust that infuses the broth. Remove the chicken from the pot and set aside. The rendered fat in the pot will become the foundation of your soup's rich base.
Build the Aromatic Tomato-Cumin Base
In the same Dutch oven, add 1 whole yellow onion and 4 cloves garlic cloves, cooking for 3-4 minutes until softened and fragrant. Stir in 1 tbsp ground cumin and 1 tsp dried oregano, toasting for 30 seconds until aromatic. Pour in the 28 oz crushed San Marzano tomatoes and scrape up any browned bits from the bottom.
Simmer the tomato mixture uncovered for 15 minutes until thickened slightly. This step develops the soup's signature depth of flavor. Add 2 whole bay leaves, 1.5 tsp salt, and 0.5 tsp black pepper, then pour in 2 cups chicken broth. Return the chicken thighs to the pot and bring everything to a gentle simmer.
Simmer the Chicken Until Tender
Cover the pot and simmer on low heat for 30-35 minutes until the chicken is fork-tender and the broth has deepened in color. The chicken should fall apart easily at the bone. Remove the chicken from the broth and let it rest on a cutting board for 5 minutes before shredding with two forks.
Return the shredded chicken to the pot and stir gently. The broth should now be rich and flavorful with a beautiful tomato-red hue. Taste and adjust seasoning if needed—this is where you ensure the perfect balance of salt and spice that defines authentic Cuban flavors.
Finish with Fresh Herbs and Crispy Plantains
Remove the 2 whole bay leaves from the soup. Stir in the 0.5 cup fresh basil leaves and 0.25 cup fresh cilantro, allowing the herbs to steep for 5 minutes before serving. This final infusion brightens the soup with fresh, vibrant flavors.
While the soup simmers, heat 1 tablespoon olive oil in a separate skillet over medium heat. Add the 2 whole green plantains (sliced lengthwise into ¼-inch strips) and fry until golden brown and crispy on both sides, about 4-5 minutes per side. The plantains should be crisp enough to stand up to the spoon.
Serve with Lime and Crispy Plantains
Ladle the soup into bowls and top each serving with crispy plantain strips. Serve immediately with the juice of 1 whole lime squeezed over the top. The acidity of the lime cuts through the richness of the soup, balancing all the flavors perfectly.
This authentic Cuban chicken soup delivers the perfect combination of hearty, comforting broth and crispy plantains. The secret lies in the slow-simmered tomato base and the proper balance of spices—each element working together to create a dish that's both simple and deeply satisfying.
Pro Tips For Making Authentic Cuban Chicken Soup
- Sear the Chicken First: Chicken thighs release more flavor when browned before simmering—don’t skip this step. Use a heavy pot (like Dutch oven) and cook them over medium-high heat until golden, about 4-5 minutes per side. The crust locks in juices and builds depth that raw chicken can’t match.
- Char the Onions Low: Cuban chicken soup demands caramelized onions, but rushing this ruins the sweetness. Cook them on the lowest heat setting you can tolerate, stirring often, until deep amber—this can take 20-30 minutes. Patience here makes the difference between good and exceptional flavor.
- Crush the Garlic: Whole garlic cloves in this soup? No. Mince them finely (or pulse in a food processor) so they dissolve completely into the sauce. Whole cloves turn to mush and leave bitter bits—your spoon will thank you after one bite.
- Add Tomatoes Early: Don’t wait until the end to toss in those San Marzano tomatoes. Simmer them with the onions and garlic for at least 15 minutes to break down their acidity and meld into the broth. This softens the tomato flavor and prevents a sharp aftertaste that ruins the dish.
Make-ahead tips for leftovers
Broth Prep Ahead
Make the tomato-cumin broth 2 days in advance—it deepens in flavor when refrigerated. Store in an airtight container and reheat gently on low heat before adding chicken. The longer it sits, the more complex the flavors become. I like to double the batch for lunches all week. 💫
Chicken Prep Shortcut
Shred the chicken 1 day ahead and refrigerate in the broth. When ready to serve, just reheat everything together—no extra work. For extra crispiness, pan-fry the plantains separately and store them in a paper towel-lined container to maintain crunch. 🍗
Plantain Prep Tips
Slice plantains 1 day ahead and store in water to prevent browning. Fry fresh before serving, or bake at 400°F for 15 minutes if you prefer a healthier option. The key is keeping them dry—pat them thoroughly before cooking. 🍌
Freezing Strategy
Freeze the broth only (without chicken) for up to 3 months in ziplock bags. Thaw overnight in the fridge, then cook the chicken fresh. The plantains don't freeze well, so prep them separately when needed. This method saves time without sacrificing flavor. ❄️
Portioning for Meals
Divide the soup into 4 portions in microwave-safe containers. Reheat individual servings for 2-3 minutes on medium power, stirring halfway. The plantains can be reheated in a dry skillet for 1 minute to restore crispiness. Perfect for busy weeknights! 🔥
Lime & Garnish Prep
Juice the lime right before serving—it brightens the soup instantly. Store chopped cilantro and basil in airtight containers with a damp paper towel to keep them fresh for up to 3 days. Add them just before serving for maximum freshness. 🍋
Nutrition facts
Frequently asked questions
Can I substitute chicken thighs with chicken breasts?
While you can use chicken breasts, they'll dry out more quickly during the long simmer. If you prefer breasts, use 1.5 lb boneless, skinless breasts and reduce the cooking time to 20-25 minutes after they reach 165°F internally. Keep the broth covered and on low heat to prevent evaporation. For extra moisture, add ½ cup extra chicken broth during cooking.
What if I can't find green plantains?
No problem! Use ripe bananas for a sweeter contrast or yellow plantains that are slightly firm. For extra crispiness, slice them thinner (¼-inch) and fry at medium-high heat for 2-3 minutes per side. If you're out of plantains entirely, try crispy fried potatoes or toasted breadcrumbs for texture.
How do I make this soup spicier?
For added heat, stir in ½ tsp smoked paprika with the cumin and oregano, or add 1-2 dashes of hot sauce at the end. For a traditional Cuban kick, include 1-2 slices of fresh jalapeño (seeds removed) when simmering the broth. Remove them before serving if you prefer less heat.
Can I make this soup in a slow cooker?
Sear the chicken as directed, then transfer everything (including the tomato mixture) to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The slow cooking enhances the flavors even more. Just skip the initial 15-minute simmer for the tomato base—it'll develop flavor during the slow cook.
What sides pair best with this Cuban chicken soup?
For an authentic Cuban meal, serve with tostones (twice-fried green plantains), white rice, or avocado slices. A simple Cuban black bean salad or fried yuca also complements the dish beautifully. For a lighter option, include a mixed green salad with lime vinaigrette.