Peruvian Cilantro Chicken Soup (Aguadito de Pollo)
(6 reviews)
Prep time:
30 min
Cook time:
1 h

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.

J. Wright
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
  1. In a large saucepan gently cook chicken until cooked through.  Chicken does not have to be browned, just cooked
  2. Remove chicken and allow to cool.  Once cooled pull the chicken into strips (preferred rather than cubed)
  3. In the large saucepan add onion, leek and red pepper and allow to saute until soft
  4. Add garlic, cumin and oregano and continue to saute for a few minutes
  5. Add 4 cups of chicken broth, potatoes, carrot, corn and chicken and allow to gently simmer
  6. Using a food processor or blender, add cilantro, aji amarillo paste, red chilli and remaining 2 cups of chicken broth
  7. Add cilantro mixture to the simmering soup
  8. Continue to simmer for another 30 minutes until carrots corn  and potatoes are cooked
  9. Serve garnished with sliced green onions and lime wedges
  10. Enjoy!
  • 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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