Patacón Soup is a traditional Colombian dish that showcases one of the country’s most beloved ingredients: green plantains. Crispy fried and flattened plantains, known as patacones, are added to a flavorful broth where they soften slightly and contribute texture and richness.
Popular in several Colombian regions, including the Caribbean Coast and Antioquia, this comforting soup transforms simple ingredients into a hearty and satisfying meal.
Ingredients
- 2 large green plantains (about 600 g)
- 500 g bone-in chicken pieces (thighs or drumsticks)
- 250 g sabanera potatoes, peeled and diced (2 medium potatoes)
- 150 g diced carrots (1 cup)
- 120 g chopped green onions (5 stalks)
- 100 g diced ripe tomato (1 large tomato)
- 10 g minced garlic (2 cloves)
- 500 ml vegetable oil for frying
- 2 liters water (8 cups)
- 15 g salt (1 tablespoon)
- 3 g black pepper (½ teaspoon)
- 15 g chopped fresh cilantro (¼ cup)
Preparation
- Prepare the patacones, peel the plantains and cut them into thick slices. Fry for about 5 minutes until slightly softened, flatten them, and fry again for 3 minutes until lightly golden. Set aside.
- Make the broth, place the chicken, water, half of the green onions, garlic, salt, and pepper in a large pot. Cook for about 40 minutes until the chicken is tender and the broth is flavorful.
- Add the vegetables, stir in the potatoes, carrots, and tomato. Cook for about 20 minutes until tender.
- Shred the chicken, remove the chicken, shred the meat, and return it to the broth along with the remaining green onions.
- Add the patacones, break the patacones into pieces and add them to the soup. Cook for about 10 minutes so they absorb some of the broth.
- Finish and serve, stir in the cilantro and serve hot.
Chef’s Tips
- Use firm green plantains for the best texture.
- Avoid flattening the patacones too thin.
- Add them near the end of cooking to prevent them from completely dissolving.
- Homemade chicken broth provides the most authentic flavor.
Traditional Variations
- Some families use beef instead of chicken.
- Corn on the cob is occasionally added.
- Fresh farmer’s cheese may be sprinkled on top before serving.
Traditional Serving Method
Serve hot as a main dish with fresh avocado, Colombian ají sauce, and white arepas. Traditional beverages include fresh fruit juices and panela drink.
Recommended Side Dishes
- Fresh avocado
- White arepas
- Colombian ají sauce
- Panela drink
- Fresh fruit juice
Did You Know?
Green plantains are one of the most important staples of Colombian cuisine and appear in countless traditional recipes throughout the country.
Patacón Soup demonstrates how a common side dish can become the centerpiece of a hearty and flavorful traditional meal.
Frequently Asked Questions
They should be cooked and lightly golden, but they will soften after absorbing the broth.
Yes. You can fry them several hours in advance and add them during the final stage of cooking.
Yes. Traditional versions with beef ribs or stewing beef are also common.
Yes. The patacones absorb liquid and naturally create a heartier texture.
