Prep 15 mins
Cook 30 mins
Summer's bountiful garden is showcased in this delicious soup. The original recipe did not call for potato, but as Peru is the potato's home, I felt that it would be appropriate. I did not have the aji amarillo paste, so just improvised with several different peppers. If you cook the chicken ahead of time, this is very fast to make. Adding a bit more chicken and the potato makes this more of an entree soup. Very flavorful and fun to eat. From Sunset Magazine, August 2012.
- 8 cups low sodium chicken broth
- 2 bone-in chicken breasts, about 2 lbs. (I used thighs)
- 1 medium potato, peeled and diced (optional)
- 3 ears corn, husked and cut crosswise into 1 inch rounds
- 1 1⁄2 red bell peppers, cut into 3/4 inch chunks
- 1 tablespoon chili paste (aji amarillo)
- 1⁄2 lemon, juice of
- 1⁄2 cup roughly chopped flat leaf parsley
- Put broth and chicken in a large pot, bring to boil, then reduce to a simmer and cook until chicken is cooked through, about 20 minutes.
- Transfer chicken to plate and allow to cool; skim broth.
- If using potato, add now to broth and simmer for about 10 minutes or until it's starting to get tender but is not quite done.
- Add corn and bell peppers to broth and bring to a boil then reduce to a simmer and cook until peppers and corn are just tender, about 5 minutes.
- Meanwhile, remove skin and bones from chicken and shred the meat.
- Return the shredded chicken to the pot and stir in the chile paste to taste and lemon juice.
- Ladle into bowls and sprinkle with the parsley.
Very good soup that's basically a meal in itself. I could not find the aji amarillo paste, so I used sambal oelek. It probably tastes different, but I liked it in the soup. I loved the rustic addition of corn in here especially.
Uncomplicated and delicious soup! If you can find the aji amarillo chili paste, I highly recommended. Not spicy but very, very flavourful.