Peruvian Cream of Chicken Soup

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READY IN: 15mins
Recipe by Danica Paz

Thick with cream, chicken, and vegetables, this colorful soup is perfect for those blustery days when you just want to curl up in front of the fireplace. (Aji Panca is a type of chile pepper that is commonly grown in Peru, and frequently used in Pervian cuisine. It is dark red, mild pepper with a smokey, fruity taste. It's often sold dried, or prepared into a paste. You can find the dried peppers and jarred paste in Latin & Asian grocery stores.)

Ingredients Nutrition


  1. In a large saucepan or dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender but not brown.
  2. Drain fat from pan.
  3. Stir in milk, sour cream, cream of chicken soup, corn, tomatoes, chili peppers, aji panca, cilantro or parsley, and ground red pepper.
  4. Bring to boiling.
  5. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
  6. Add cheese; cook and stir until cheese melts.
  7. Garnish each serving with additional cilantro or parsley, if desired.

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