1/3 Photos of Peruvian-Style Corn, Pepper and Chicken Soup
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.
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Units: US | Metric
- 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
- 1Put 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.
- 2Transfer chicken to plate and allow to cool; skim broth.
- 3If 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.
- 4Add 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.
- 5Meanwhile, remove skin and bones from chicken and shred the meat.
- 6Return the shredded chicken to the pot and stir in the chile paste to taste and lemon juice.
- 7Ladle into bowls and sprinkle with the parsley.
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Nutritional Facts for Peruvian-Style Corn, Pepper and Chicken Soup
Serving Size: 1 (389 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 203.4
- Calories from Fat 66
- Total Fat 7.4 g
- Saturated Fat 1.9 g
- Cholesterol 30.9 mg
- Sodium 131.1 mg
- Total Carbohydrate 18.7 g
- Dietary Fiber 2.3 g
- Sugars 4.5 g
- Protein 18.9 g