PERUVIAN CHICKEN SOUP
Prep Time: 10minutes minutes Cook Time: 40minutes minutes Total Time: 50minutes minutes
Servings: 10
Ingredients
1 tbsp avocado oil (or olive oil)
1 large poblano pepper, cored and diced
1 small white onion, peeled and diced
1 tbsp aji Amarillo paste (or 1 serrano or jalapeno pepper, cored and diced)
5 cloves of garlic, peeled and minced
6 cups of chicken stock, divided
2 cups shredded or diced cooked chicken
1 lb Yukon gold potatoes, diced
2 large carrots, peeled and diced
½ cup white or brown rice
½ cup peas
2 tsp ground cumin
1 bunch fresh cilantro leaves
Juice of 1 lime
Optional garnishes: extra chopped fresh cilantro, thinly-sliced green onions
Instructions
Using a large stockpot over medium heat, sautee poblano pepper and onion for 5 minutes or until transparent. Add aji Amarillo (or serrano or jalapeno pepper) and garlic. Cook for a couple of minutes more.
Transfer the sauteed veggies to the blender and let cool
To the same pot, add shredded chicken, potatoes, carrots, and peas
Add 5 cups of chicken stock to the pot
Stir in rice and cumin to the pot
Return pot to heat and bring to a boil. Simmer for 25-30 mins or until veggies are cooked and rice is tender.
Put the cilantro, lime juice, and one cup of stock into the blender containing the onion-pepper mixture and blend
Pour blended cilantro mixture into the pot with the cooked soup
Add salt and pepper to taste, give it all a stir and serve
