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5.0 from 12 votes

Peruvian Chicken Soup

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! 

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 servings
Calories: 557 kcal
Course: Main Course
Cuisine: Peruvian

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

    Cup of Yum
  1. Pick the meat off of a rotisserie chicken and set it aside.
  2. In a soup pot add olive oil and set over medium-high heat.
  3. 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.
  4. Add the 2 cloves of minced garlic and saute for another 30 seconds or just until the garlic is fragrant.
  5. Add in the potatoes, carrots, white rice, and chicken stock. Stir to combine.
  6. 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.
  7. 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.
  8. 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.
  9. Serve with thinly sliced green onions.

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

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

% 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.