Peruvian Chicken Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 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
Description
This Peruvian Chicken Soup starts by shredding cooked rotisserie chicken. Aromatic vegetables—yellow onion, red bell pepper, and canned green chiles—are sautéed in olive oil with cumin, salt, and black pepper until softened without browning. Garlic is added briefly, then baby potatoes, carrots, white rice, and chicken stock are stirred in and simmered until tender and cooked through. Meanwhile, cilantro, serrano pepper, garlic, lime juice, and some chicken stock are blended into a smooth sauce that is stirred into the soup near the end for a fresh, vibrant flavor. The soup is served topped with sliced green onions.
The combination of shredded chicken and hearty vegetables yields a filling and well-rounded meal. The fresh herb and lime blend adds brightness and mild heat, balancing the rich broth. This soup suits colder days or anytime a comforting homemade meal is desired.
Additional vegetables like frozen corn kernels and peas can be incorporated to increase volume and texture variety. Using pre-cooked rotisserie chicken is convenient, but homemade roasted chicken or frozen or canned chicken are acceptable alternatives. Adjust serrano pepper quantity to control the spice level.
Ingredients
- 1 small rotisserie chicken meat picked off and shredded, about 4 cups
- 2 teaspoons olive oil
- 4 ounce diced green chiles canned
- 1 small yellow onion diced
- 1 red bell pepper seeded, cored and diced
- 1 teaspoon cumin ground
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper to taste
- 4 cloves garlic minced, divided
- 1 pound baby potato quartered or halved (depending on size
- 2 medium carrot cut into 1/2 inch pieces
- 1/2 cup white rice uncooked
- 4-1/2 cups chicken stock divided
- 1 cup cilantro leaves and stems, packed
- 1 Serrano pepper seeded
- 1 lime juiced
- green onion for topping, thinly sliced
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.
Notes
- Incorporate frozen corn kernels and frozen peas to bulk up the soup further if desired.
- Using rotisserie chicken simplifies preparation, but leftover, frozen, canned, or roasted and shredded chicken can also be used.
- Add extra serrano peppers to increase the spiciness according to your preference.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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