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    You are in: Home / Recipes / Peruvian Cream of Chicken Soup Recipe
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    Peruvian Cream of Chicken Soup

    Peruvian Cream of Chicken Soup. Photo by Danica Paz

    1/1 Photo of Peruvian Cream of Chicken Soup

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Danica Paz's Note:

    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.)

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    Serves: 8


    Dutch O ...

    Units: US | Metric


    1. 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. 2
      Drain fat from pan.
    3. 3
      Stir in milk, sour cream, cream of chicken soup, corn, tomatoes, chili peppers, aji panca, cilantro or parsley, and ground red pepper.
    4. 4
      Bring to boiling.
    5. 5
      Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
    6. 6
      Add cheese; cook and stir until cheese melts.
    7. 7
      Garnish each serving with additional cilantro or parsley, if desired.

    Ratings & Reviews:


    Nutritional Facts for Peruvian Cream of Chicken Soup

    Serving Size: 1 (332 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 337.3
    Calories from Fat 164
    Total Fat 18.3 g
    Saturated Fat 9.1 g
    Cholesterol 83.7 mg
    Sodium 1079.7 mg
    Total Carbohydrate 19.0 g
    Dietary Fiber 1.2 g
    Sugars 3.0 g
    Protein 25.1 g

    The following items or measurements are not included:

    diced fire-roasted tomatoes

    aji panca chilies

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