Peruvian Chicken Soup
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
557 kcal
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Course
Main Course
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Cuisine
Peruvian
Peruvian Chicken Soup
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This Peruvian chicken soup is a delicious winter soup full of rotisserie chicken, rice, vegetables, and LOTS of cilantro. Super simple to make and ready in just an hour. It's the perfect weekday or weekend soup!
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Ingredients
- 1 small rotisserie chicken meat picked off and shredded, about 4 cups
- 2 teaspoons olive oil
- 4 ounce can diced green chiles
- 1 small yellow onion diced
- 1 red bell pepper seeded, cored and diced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper to taste
- 4 cloves garlic minced, divided
- 1 pound baby potatoes quartered or halved (depending on size)
- 2 medium carrots cut into 1/2 inch pieces
- 1/2 cup white rice uncooked
- 4-1/2 cups chicken stock divided
- 1 cup packed cilantro leaves and stems
- 1 Serrano pepper seeded
- 1 lime juiced
- thinly sliced green onions for topping
Instructions
- Pick the meat off of a rotisserie chicken and set it aside.
- In a soup pot add olive oil and set over medium-high heat.
- When the oil is hot add the yellow onion, bell pepper, green chilies, cumin, kosher salt, and black pepper to the pot. Cook For about 10 minutes or just until the onions start to soften. Don't let the vegetables brown too much. You just want to help soften them.
- Add the 2 cloves of minced garlic and saute for another 30 seconds or just until the garlic is fragrant.
- Add in the potatoes, carrots, white rice, and chicken stock. Stir to combine.
- Let the soup simmer for about 30 minutes or until the rice and potatoes are fully cooked. Stir the soup while it's cooking so the rice does not stick to the bottom of the pot.
- While the soup cooks add the cilantro, remaining 2 cloves of minced garlic, remaining 1/2 cup chicken stock, seeded serrano pepper, and lime juice to a blender. Blend until smooth and no large chunks remain.
- When the soup is fully cooked turn down to low, add in the rotisserie chicken and the cilantro mixture. Cook for 5 minutes just to help warm the chicken and incorporate the flavors of the cilantro mixture.
- Serve with thinly sliced green onions.
Equipments used:
Notes
- You can also add frozen corn kernels and frozen peas to the soup to bulk it up even more.
- I like to use picked rotisserie chicken but any leftover, frozen, or even canned chicken can work in a pinch. You can also opt to roast and shred your own chicken.
- Add more serrano peppers if you want your soup spicy.
Nutrition Information
Show Details
Serving
1 serving
Calories
557kcal
(28%)
Carbohydrates
54g
(18%)
Protein
50g
(100%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
148mg
(49%)
Sodium
1403mg
(58%)
Potassium
883mg
(25%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
6333IU
(127%)
Vitamin C
75mg
(83%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 557kcal | 28% |
| Carbohydrates | 54g | 18% |
| Protein | 50g | 100% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 148mg | 49% |
| Sodium | 1403mg | 58% |
| Potassium | 883mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 6333IU | 127% |
| Vitamin C | 75mg | 83% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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