Peruvian-Style Corn, Pepper and Chicken Soup

photo by Jostlori





- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 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
- 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
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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.
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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.
RECIPE SUBMITTED BY
duonyte
United States
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!