Peruvian Cream Of Chicken Soup Recipes

PERUVIAN CHICKEN SOUP

Steps:

• Season the chicken with salt and pepper.
• Heat the olive oil in a large, heavy pot over medium-high heat.
• Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute.
• Add the chicken, and continue to cook for 5 minutes.
• Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.
• Pour in the chicken broth, potatoes, and rice.
• Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

PERUVIAN CREAM OF CHICKEN SOUP

Steps:

• In a large saucepan or dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender but not brown.
• Drain fat from pan.
• Stir in milk, sour cream, cream of chicken soup, corn, tomatoes, chili peppers, aji panca, cilantro or parsley, and ground red pepper.
• Bring to boiling.
• Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
• Add cheese; cook and stir until cheese melts.
• Garnish each serving with additional cilantro or parsley, if desired.

PERUVIAN CHICKEN SOUP (AGUADITO DE POLLO)

Steps:

• Season the chicken with salt and pepper; Heat the olive oil in a large, heavy pot over medium-high heat.
• Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute.
• Add the chicken, and continue to cook for 5 minutes.
• Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.
• Pour in the chicken broth, potatoes, and rice.
• Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

PERUVIAN CHICKEN SOUP (AGUADITO DE POLLO)

Steps:

• Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
• Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.