Andean Chicken Potato Locro is a thick, starchy potato soup made with ground chicken, corn, and melted cheese — somewhere between a chowder and a stew. It comes together in about 45 minutes, reheats well all week, and uses ingredients you can keep on hand without a special shopping trip.
Before you start
Two things determine whether this soup turns out right. First, the potatoes: you need to let them cook long enough to partially break down and thicken the broth naturally — that’s the whole texture. Cut them into small, even pieces so they cook at the same rate; some will dissolve, some won’t, and that’s exactly what you want. Second, brown the ground chicken properly before adding liquid. Ground poultry releases a lot of moisture and will steam rather than brown if the pan is crowded or the heat is too low. Use a wide pan, don’t stir constantly, and wait for actual color to develop — that’s where most of the savory depth comes from. Ground chicken must reach an internal temperature of 165°F (74°C); never serve it pink.
Mistakes to avoid
- Adding dairy too early. Milk and cheese added while the soup is at a hard boil will curdle or turn grainy. Reduce the heat to a gentle simmer before stirring them in.
- Using the wrong potato. Russets dissolve completely and turn the broth gluey. Waxy potatoes like red or fingerling won’t break down at all. Yukon Golds are the right call — they do both jobs.
- Skipping the sauté on the aromatics. Dumping raw onion and garlic straight into the broth gives you a flat, sharp flavor. Give the onion a full 5–7 minutes over medium heat until it softens and turns golden before adding anything else.
- Over-salting before the potatoes finish cooking. As the potatoes break down and the broth reduces, the salt concentration increases. Season lightly early, then taste and adjust at the end.
- Cutting the corn off a fresh cob into the pot without scraping the milk. If you’re using fresh corn, run the back of your knife down the cob after cutting — that starchy liquid adds body to the broth. Frozen corn skips this step entirely and is a perfectly fine substitute.
About the ingredients
- Queso fresco is the traditional choice — it melts partially and adds mild saltiness without making the soup heavy. Monterey Jack melts more smoothly if you prefer a creamier result. Avoid aged or sharp cheeses; they can turn oily.
- Smoked paprika is worth buying if you don’t have it — regular sweet paprika gives color but not the same depth. A small jar lasts a long time and works in dozens of other recipes.
- Evaporated milk is more stable than whole milk at near-boiling temperatures and produces a richer result. Whole milk works fine if that’s what you have; just keep the heat low after adding it.
- Cumin is essential here — don’t substitute or skip it. It’s the backbone of the flavor profile alongside the paprika.
Make-ahead notes
This soup keeps well in the fridge for up to 4 days in a sealed container — the flavor actually improves on day two as the potato starch settles into the broth. Reheat gently on the stovetop over medium-low heat, stirring occasionally; it thickens considerably when cold, so add a splash of water or broth to loosen it. For freezing, leave out the dairy before freezing and stir in the milk and cheese fresh when reheating — frozen dairy-based soups can separate and turn grainy. Freeze in individual portions for up to 3 months. Skip the cilantro garnish when storing — add it fresh when serving, not worth the extra dish.
Minced Chicken and Potato Locro Soup
Equipment
Ingredients
2 tablespoons olive oil - extra virgin preferred for rich aroma
1 large yellow onion - finely diced
4 cloves garlic - minced
1.5 pounds ground chicken (minced chicken) - organic preferred for sweeter, cleaner flavor
1 teaspoon cumin - ground ; toasted for deeper aroma
0.5 teaspoon smoked paprika- 1.5 pounds Yukon gold potatoes - peeled and diced into 1/2-inch cubes
6 cups chicken stock (chicken broth or chicken bouillon) - use homemade or low-sodium preferred- 1 cup whole milk - can be replaced with evaporated milk for richness
1 cup corn kernels - fresh ; or thawed frozen corn- 1 cup semi-soft cheese - grated ; queso fresco or Monterey Jack
0.5 cup cilantro - chopped ; plus more for garnish
1 pinch salt - to taste
1 pinch ground black pepper - freshly ground ; to taste
Instructions
- Heat the olive oil in a large soup pot over medium heat (about 350°F / 175°C) until shimmering. Add the diced onion and sauté for 5–7 minutes, or until translucent and golden brown.
- Add the minced garlic and sauté for another 1–2 minutes until fragrant.
- Stir in the minced chicken, breaking it up with a spoon. Cook for 6–8 minutes or until the chicken is no longer pink and lightly browned. Season with cumin and smoked paprika during the last minute of sautéing.
- Add the diced potatoes and stir to coat them well in the spices and aromatics.
- Pour in the chicken broth and bring to a simmer. Reduce heat to low (around 180°F / 82°C) and cook uncovered for 25 minutes, until the potatoes are tender and beginning to melt into the broth, lending a creamy texture.
- Use a potato masher to gently mash some (but not all) of the potatoes in the pot to thicken the soup.
- Stir in milk, corn kernels, and grated cheese. Simmer gently for another 5 minutes, then add chopped cilantro. Season with salt and pepper to taste.
Notes
- For Extra Creaminess: use evaporated milk instead of whole milk.
- For a Vegetarian Version: replace chicken with mushrooms or tempeh and use vegetable broth.
- Add a pinch of ground annatto or achiote oil to boost color and authenticity.
- Don’t over-mash the potatoes. Let some chunks remain for texture.
Nutrition
Common questions
Can I use ground turkey instead of ground chicken?
Yes, ground turkey works as a direct swap with no changes to the recipe. Both need to reach 165°F (74°C) internal temperature, and the flavor difference in a well-seasoned soup like this is minimal.
My soup turned out too thin — how do I fix it?
Keep cooking it uncovered over medium heat, stirring occasionally, until the potatoes break down further and thicken the broth. If it’s still too thin after the potatoes are fully soft, mash a small portion of the soup against the side of the pot with a spoon — that releases more starch quickly without a blender.
Can I make this in a slow cooker?
You can, but brown the ground chicken in a skillet first before adding it to the slow cooker — skipping that step produces a pale, flat-tasting result. Cook on low for 6–7 hours or high for 3–4 hours, then stir in the dairy and cheese in the last 20 minutes with the lid off.
How do I know when the potatoes are ready?
Press a piece against the side of the pot with a spoon — it should crush easily and some edges should already be dissolving into the broth. If the pieces still hold their shape firmly, give it another 10 minutes before adding the dairy.
More mince recipes to try
- Hearty Criollo Beef Locro
- Colombian Chicken Cheese Empanadas
- Peruvian Cilantro Pork Stew
- Hearty Beef Kale Soup
