Peruvian Style Corn Pepper And Chicken Soup Recipes

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PERUVIAN-STYLE CORN, PEPPER AND CHICKEN SOUP



Peruvian-Style Corn, Pepper and Chicken Soup image

Summer's bountiful garden is showcased in this delicious soup. The original recipe did not call for potato, but as Peru is the potato's home, I felt that it would be appropriate. I did not have the aji amarillo paste, so just improvised with several different peppers. If you cook the chicken ahead of time, this is very fast to make. Adding a bit more chicken and the potato makes this more of an entree soup. Very flavorful and fun to eat. From Sunset Magazine, August 2012.

Provided by duonyte

Categories     Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

8 cups low sodium chicken broth
2 bone-in chicken breasts, about 2 lbs. (I used thighs)
1 medium potato, peeled and diced (optional)
3 ears corn, husked and cut crosswise into 1 inch rounds
1 1/2 red bell peppers, cut into 3/4 inch chunks
1 tablespoon chili paste (aji amarillo)
1/2 lemon, juice of
1/2 cup roughly chopped flat leaf parsley

Steps:

  • Put broth and chicken in a large pot, bring to boil, then reduce to a simmer and cook until chicken is cooked through, about 20 minutes.
  • Transfer chicken to plate and allow to cool; skim broth.
  • If using potato, add now to broth and simmer for about 10 minutes or until it's starting to get tender but is not quite done.
  • Add corn and bell peppers to broth and bring to a boil then reduce to a simmer and cook until peppers and corn are just tender, about 5 minutes.
  • Meanwhile, remove skin and bones from chicken and shred the meat.
  • Return the shredded chicken to the pot and stir in the chile paste to taste and lemon juice.
  • Ladle into bowls and sprinkle with the parsley.

PERUVIAN CHICKEN SOUP (AGUADITO DE POLLO)



Peruvian Chicken Soup (Aguadito de Pollo) image

Traditional Peruvian Chicken Soup (Aguadito de Pollo) is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).

Provided by Jose Mendoza

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

Time 1h30m

Yield 8

Number Of Ingredients 13

4 skinless, boneless chicken breast halves - cut in half
salt and pepper to taste
½ cup olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 tablespoon seeded, minced serrano chile
½ cup chopped cilantro
1 cup green peas
1 cup corn
½ red bell pepper, chopped
10 cups chicken broth
4 Yukon Gold potatoes, cut in half
1 cup uncooked white rice

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.

Nutrition Facts : Calories 391 calories, Carbohydrate 45.4 g, Cholesterol 34.2 mg, Fat 14.8 g, Fiber 4.5 g, Protein 19.4 g, SaturatedFat 2.2 g, Sodium 217.9 mg, Sugar 3.4 g

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