Peruvian Cilantro Chicken Soup (Aguadito de Pollo)
(6 reviews)
Prep time:
30 min
30 min
Cook time:
1 h
1 h
Servings:
4
4
This is a delicious traditional Peruvian soup with chicken and cilantro that offers a soothing experience. First enjoyed this fantastic soup on the way to Machu Picchu in the city of Cusco, Peru.
Ingredients
2 chicken breasts, cooked, (boneless/skinless)
6 cups chicken broth
1/4 cup canola oil
1/2 cup onion, finely chopped
1/2 cup red pepper, chopped
1/2 cup leek, thinly sliced
1/2 cup carrot, finely chopped
3 tbsp Aji Amarillo paste (Peruvian pepper)
3 garlic cloves (minced)
1 tsp ground cumin
2 tsp fresh oregano, chopped
4 potatoes, medium sized, large chunks
1 cup corn kernels
2 cups cilantro, stems removed
1 red chilli, finely chopped (deseeded)
1/3 cup green onions, thinly sliced
2 limes, cut into wedges
Instructions
- In a large saucepan gently cook chicken until cooked through. Chicken does not have to be browned, just cooked
- Remove chicken and allow to cool. Once cooled pull the chicken into strips (preferred rather than cubed)
- In the large saucepan add onion, leek and red pepper and allow to saute until soft
- Add garlic, cumin and oregano and continue to saute for a few minutes
- Add 4 cups of chicken broth, potatoes, carrot, corn and chicken and allow to gently simmer
- Using a food processor or blender, add cilantro, aji amarillo paste, red chilli and remaining 2 cups of chicken broth
- Add cilantro mixture to the simmering soup
- Continue to simmer for another 30 minutes until carrots corn and potatoes are cooked
- Serve garnished with sliced green onions and lime wedges
- Enjoy!
Tips
- Aji Amrillo peppers can be found fresh or in a jar. It is worth looking for this type of pepper for the unique flavour. They can usually be found in Latin or Mexican markets. 2 fresh peppers is the equivalent of 3 tbsp of paste.
- Another option is to add 1/2 uncooked rice
- Rather than 1 cup of corn kernels add 2 ears of corn chopped into chunks, or a comination
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