Peruvian Cream of Chicken Soup
photo by Danica Paz
- Ready In:
- 15mins
- Ingredients:
- 13
- Yields:
-
1 Dutch Oven
- Serves:
- 8
ingredients
- 453.59 g ground chicken (or turkey)
- 118.29 ml onion, chopped
- 4 garlic cloves, minced
- 709.77 ml milk
- 609.51 g condensed cream of chicken soup (2 cans)
- 311.84 g canned corn, with peppers & black beans, drained
- 411.06 g diced fire-roasted tomatoes
- 226.79 g diced green chilies, drained
- 29.58 ml aji panca chilies (in pepper paste)
- 59.16 ml cilantro, fresh & snipped (or parsley)
- 2.46 ml ground red pepper
- 473.18 ml 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!