Peruvian Chicken Soup
Course: Soup u0026amp; SaladServings
Prep time
45
minutesCooking time
30
minutesCalorieskcal
Total time
1
hour15
minutesA warm, hearty Peruvian soup made with chicken, vegetables, cilantro and lime, then brought to life with organic cumin and bay leaf.
Ingredients
olive oil, divided
minced red onion
minced red pepper
chicken breast
low-sodium chicken broth, divided
Yukon gold potatoes 1/4-inch cubed
short grain brown rice
frozen peas
Juice from 1 lime
Frontier Co-op® Cumin
Frontier Co-op® Bay Leaf
Frontier Co-op® Sea Salt
Cilantro leaves, plus more for garnish
Aji amarillo paste or 1 serrano pepper, minced
1/3 cup minced scallions plus more for garnish
garlic
Fresh lime wedges, for garnish For Garnish
Directions
- In a large pot with a heavy bottom over medium heat, heat 2 teaspoons olive oil. Add onion and peppers, cooking for 6 to 8 minutes, until onions are translucent, then remove from heat and transfer to bowl.
- In the pot, heat remaining 2 teaspoons olive oil, then add chicken breast. Cook for 2 minutes on each side, just to sear. Add onion mixture, 3 cups chicken broth, potatoes, rice, peas, lime juice, cumin, bay leaf and salt. Bring to a boil, reduce to a simmer, cover and let cook for about 35 minutes, until chicken is cooked and just before rice is done.
- Remove chicken and using two forks, carefully shred chicken. Add it back to the pot along with cilantro mixture for another 5 to 10 minutes.
- While the soup is cooking, in a blender, combine cilantro, aji amarillo, scallions, garlic and remaining 1 cup chicken broth. Pulse until well combined and semi-smooth, adding more chicken broth if needed.
- Add blended mixture to pot and stir until well combined.
- Garnish with cilantro, limes and scallions and serve
