Hervido Llanero de Pollo (Colombian Chicken Soup from Los Llanos)

Ingredients

• 1 cup bell pepper chopped
• 2 cups butternut squash cut into pieces
• 1 large carrots sliced
• 1 pound cassava cut into pieces
• 12  meat from a rotisserie chicken 
• 8 cups chicken broth 
• 0.3 cup cilantro leaves finely chopped
• 4  garlic cloves crushed
• 1 teaspoon ground achiote 
• 1 teaspoon ground cumin 
• 1 cup onion chopped
• 2  plantains green peeled cut into pieces
• 2  potatoes peeled cut into pieces
• 6 servings salt and pepper to taste
• 3  scallions chopped

Equipment

• pot
• blender

Directions

1. Place the onion, red bell pepper, garlic, scallions, cumin, achiote and 3 tablespoons of water in the blender.
2. Place the chicken broth or water in a large pot, add the onion mixture, chicken pieces and bring to a boil. Reduce the heat to medium and cook for 40 minutes.
3. Add the chopped potatoes, yuca, plantains and pumpkin and cook for 30 minutes more, stirring occasionally.
4. Add the carrots and cook for 10 minutes more.
5. Add the chopped cilantro and serve with avocado slices and hot sauce or aji.