Peruvian Chicken Soup || Quick & Easy || Dinner Recipes
This Peruvian Chicken Soup is like no soup you’ve ever had before! It’s so incredibly warm and comforting with all the rich flavors from the peppers, creamy potatoes and tender shredded chicken. It’s a quick dinner recipe that gives explosive taste in under 30 minutes! Give it a try today and you’ll never forget it. The soup is made with 2 kinds of peppers but don’t worry about the heat because if you want a mild soup, be sure to remove every part of the peppers membrane.
Ingredients:
2 Chicken Breasts
2 Carrots
1 Bunch Cilantro
4 Garlic cloves
1 Lime Juiced
1/2 cup Peas
1 Poblano pepper
1 Jalapeno
1 Onion
2 Large Yukon Gold Potatoes
6 cups Chicken Broth
1/2 cup Rice
1 tsp. Cumin
Salt & Pepper
Directions:
Start off by Cutting open and removing all the seeds and white membranes from the jalapeno and poblano peppers. If you want a little bit of heat in the soup, leave a bit of the white ribs in the pepper but if not then remove them all. Fry them in a large soup pot with the white onion that has been chopped and the salt, pepper and cumin. After about 5 minutes when the onion and peppers are nicely caramelized, blend the mixture together with 1 cup of the chicken broth and the bunch of cilantro. Add the mixture back into the pot and add the remaining ingredients. Bring the mixture up to a low boil and cover to cook for 35 minutes. Remove the 2 breasts and shred the chicken with a fork. Add the shredded chicken breast back into the bot and serve with freshly squeezed lemon juice. Enjoy!