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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.
Units: US | Metric
Serving Size: 1 (389 g)
Servings Per Recipe: 6