Recipe by duonyte
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.
Top Review by rpgaymer
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.
- 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
Directions See How It's Made
- 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.