Chicken Chupe Recipes

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MY MOM'S VENEZUELAN CHUPE



My Mom's Venezuelan Chupe image

The Venezuelan version of chicken noodle soup, I still make it every time I have a cold... and my foster kids beg me to make more!

Provided by Sara Perry

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 10

¼ cup butter
1 large onion, chopped
3 russet potatoes, peeled and diced
3 skinless, boneless chicken breast halves, diced
8 cups water
2 cups frozen corn
salt to taste
ground black pepper to taste
½ cup milk, or to taste
4 (1 ounce) pieces mozzarella cheese sticks, coarsely chopped

Steps:

  • Melt butter in a large pot over medium heat. Add potatoes and onion. Cook, stirring constantly, until tender but not brown, about 5 minutes. Increase heat to medium-high and add chicken. Cook until chicken is white, 7 to 10 minutes. Add water and bring to a simmer. Add corn and bring soup to a simmer again.
  • Season soup with salt and pepper. Add milk and mozzarella cheese.

Nutrition Facts : Calories 361.7 calories, Carbohydrate 40.9 g, Cholesterol 67.6 mg, Fat 13.1 g, Fiber 3.6 g, Protein 22.6 g, SaturatedFat 7.5 g, Sodium 254.2 mg, Sugar 4.9 g

CHICKEN CHUPE



Chicken Chupe image

Back in Venezuela, when I was a child, my family usually had this Chicken Chupe in a get together every January 1st. to celebrate the New Year. Now I bring that tradition to my family and friends having this fabulous and really easy recipe and I make it every time my family ask for it. It's so good that everybody loves it!! I prefer using chicken breast instead the whole chicken because it is easier to cut later and you get a clear broth. When I make this recipe I double the ingredients and save half of the soup in the freezer for another day. If you want to do that, divide the soup before adding the heavy cream and the cheez whiz.

Provided by Chef rianin

Categories     Chowders

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

4 whole chicken breasts (or 1 whole Chicken)
4 corn on the cob, cut in 6 slices
2 teaspoons salt
4 green onions
3 leeks
2 onions
2 green peppers
3 garlic cloves
1 bunch cilantro
2 lbs potatoes, cubed
2 (15 ounce) cans kernel corn
1/2 cup heavy cream
5 tablespoons Cheez Whiz
1/2 lb white cheese, cubed (like Mexican Queso Fresco )

Steps:

  • Cook the chicken breasts in a big pot with water. Add the corn and salt. Add the green onion, leek, onion, green pepper, and garlic in whole pieces. Let it cook in a medium high until chicken is totally ready. When chicken is cooked, take all the pieces out and cut in cubes. Keep the pot in the heat.
  • Take all the vegetables except the corn out of the pot and put them in a colander, put the broth you get back in the pot, discard the rest.
  • Now you have a clear broth with the corn pieces, add the chicken back to the pot, add the potatoes, cilantro and the kernel corn.
  • When the potatoes are ready, take the cilantro out. Add the heavy cream and the Cheez Whiz, keep stirring until it is dissolved.
  • To serve, put some white cheese in the plate, serve the Chupe, and enjoy.

Nutrition Facts : Calories 806.8, Fat 29.8, SaturatedFat 11.8, Cholesterol 161.2, Sodium 1506, Carbohydrate 88.5, Fiber 11.6, Sugar 14.2, Protein 53.9

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