This traditional Peruvian soup contains large pieces of chicken breast and potato cooked with peas, corn, and red pepper. It is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).
Preparation Time
40 mins
Cooking Time
50 mins
Total Time
1 hr 30 mins
Calories
391 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
½ cup olive oil
salt and pepper to taste
1 teaspoon minced garlic
10 cups chicken broth
1 cup green peas
1 medium onion, chopped
½ red bell pepper, chopped
1 cup uncooked white rice
1 cup corn
½ cup chopped cilantro
4 skinless, boneless chicken breast halves - cut in half
