Peruvian Chicken Soup
Total Time: 01h 15m
Hands-on Time: 00h 45m
Makes: 4 servings
A warm, hearty Peruvian soup made with chicken, vegetables, cilantro and lime, then brought to life with organic cumin and bay leaf.
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Ingredients
- 4 teaspoons olive oil, divided
- 1 cup minced red onion
- 1/2 cup minced red pepper
- 1 pound chicken breast
- 4 cups low-sodium chicken broth, divided
- 1 1/2 cups 1/4-inch cubed Yukon gold potatoes
- 1/2 cup short grain brown rice
- 1/2 cup frozen peas
- Juice from 1 lime
- 1 teaspoon Frontier Co-op® Cumin
- 1 Frontier Co-op® Bay Leaf
- 1/4 teaspoon Frontier Co-op® Sea Salt
- 1 cup packed cilantro leaves, plus more for garnish
- 1 tablespoon aji amarillo paste or 1 serrano pepper, minced
- 1/3 cup minced scallions, plus more for garnish
- 2 cloves garlic
- Fresh lime wedges, 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.
