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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photo by Jostlori photo by Jostlori
photo by Jostlori
photo by jessymroberts photo by jessymroberts
photo by MsPia photo by MsPia
photo by MsPia photo by MsPia
photo by MsPia photo by MsPia
Ready In:
45mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. For such a simple soup, this had a rich and flavorful broth! It was perfect for a random colder day and was enjoyed by the entire family. I couldn't find any bone-in chicken breasts so I substituted thighs and I had a half an onion that needed to be used, so I diced that up and tossed it in. Other than that, followed the instructions. I wish my bell pepper had been red (only had an orange one), as it would have been prettier. Made for 5 Star Tag Game.
     
    • Review photo by jessymroberts
  2. Very, very good soup! Being Hispanic, we grew up eating soups of this type, with the rounds of corn and potatoes with beef or chicken. But the addition of the aji amarillo paste takes it in a whole different direction! We did add a little more aji paste than called for, because we like spicy food. The lemon elevates the flavors - so much that this soup is going into my Best of 2021 file. BTW, Aji Amarillo paste can be found in any Hispanic market.
     
  3. 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.
     
  4. Uncomplicated and delicious soup! If you can find the aji amarillo chili paste, I highly recommended. Not spicy but very, very flavourful.
     
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RECIPE SUBMITTED BY

My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
 
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