Ingredients for Peruvian Chicken Soup
- Boneless Skinless Chicken Breast Halves
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 small serrano chili (finely chopped)
- Fresh Cilantro
- Green Peas
- 1 cup frozen corn
- Red Bell Pepper
- 6 cups chicken broth
- Yukon Gold Potatoes
- White Rice
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How to Make Peruvian Chicken Soup
- Season 1.5 lbs bone-in, skin-on chicken thighs with 1 tsp salt and 1/2 tsp black pepper. Cut chicken into 1-inch pieces for faster cooking.
- Heat 2 tbsp olive oil in a large, heavy pot over medium-high heat.
- Add 1 medium onion (chopped), 2 cloves garlic (minced), and 1 small serrano chili (finely chopped). Sauté until onion softens, about 3 minutes.
- Add the chicken and cook for 5 minutes, until lightly browned.
- Stir in 1/2 cup chopped cilantro, 1 cup frozen peas, 1 cup frozen corn, and 1/2 red bell pepper (finely chopped).
- Cook for 1 minute.
- Pour in 6 cups chicken broth, 2 medium potatoes (peeled and cubed into 1-inch pieces), and 1/2 cup long-grain rice.
- Bring to a boil, then reduce heat to low, cover, and simmer until the chicken is cooked through and the potatoes are tender, about 30-40 minutes. (Note: Smaller cuts significantly reduce cooking time).
- Taste and adjust seasoning as needed. Serve hot with crusty bread.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
17g
Fat
13g
Carbs
14g
