Peruvian-Style Corn, Pepper and Chicken Soup

Recipe by duonyte
READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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