Peruvian Cream of Chicken Soup
photo by Danica Paz
- Ready In:
- 15mins
- Ingredients:
- 13
- Yields:
-
1 Dutch Oven
- Serves:
- 8
ingredients
- 1 lb ground chicken (or turkey)
- 1⁄2 cup onion, chopped
- 4 garlic cloves, minced
- 3 cups milk
- 21 1⁄2 ounces condensed cream of chicken soup (2 cans)
- 11 ounces canned corn, with peppers & black beans, drained
- 14 1⁄2 ounces diced fire-roasted tomatoes
- 8 ounces diced green chilies, drained
- 2 tablespoons aji panca chilies (in pepper paste)
- 4 tablespoons cilantro, fresh & snipped (or parsley)
- 1⁄2 teaspoon ground red pepper
- 2 cups monterey jack cheese, shredded
- fresh cilantro (optional) or parsley (optional)
directions
- 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.
- Drain fat from pan.
- Stir in milk, sour cream, cream of chicken soup, corn, tomatoes, chili peppers, aji panca, cilantro or parsley, and ground red pepper.
- Bring to boiling.
- Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
- Add cheese; cook and stir until cheese melts.
- Garnish each serving with additional cilantro or parsley, if desired.
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