Peruvian Chicken Soup

Joy (CC-BY)


  • 4 teaspoons olive oil, divided
  • 1 cup minced red onion
  • 1/2 cup minced red pepper
  • 1 pound chicken breast
  • 4 cups low-sodium chicken broth, divided
  • 1 1/2 cups of cubed Yukon gold potatoes
  • 1/2 cup short grain brown rice
  • 1/2 cup frozen peas
  • Juice from 1 lime
  • 1 teaspoon cumin
  • 1 Bay leaf
  • 1/4 teaspoon sea salt
  • 1 cup packed cilantro leaves, plus more for garnish
  • 1 tablespoon aji (ahi) amarillo paste or 1 serrano pepper, minced
  • 1/3 cup minced scallions, plus more for garnish
  • 2 cloves of garlic
  • Fresh lime wedges, for garnish


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  • In a large pot with a heavy bottom over medium heat, heat 2 teaspoons olive oil. Add onion and peppers, cooking for 6 to 8 minutes, until onions are translucent, then remove from heat and transfer to bowl.
  • In the pot, heat remaining 2 teaspoons olive oil, then add chicken breast. Cook for 2 minutes on each side, just to sear. Add onion mixture, 3 cups chicken broth, potatoes, rice, peas, lime juice, cumin, bay leaf and salt. Bring to a boil, reduce to a simmer, cover and let cook for about 35 minutes, until chicken is cooked and just before rice is done.
  • Remove chicken and using two forks, carefully shred chicken. Add it back to the pot along with cilantro mixture for another 5 to 10 minutes.
  • While the soup is cooking, in a blender, combine cilantro, aji amarillo, scallions, garlic and remaining 1 cup chicken broth. Pulse until well combined and semi-smooth, adding more chicken broth if needed.
  • Add blended mixture to pot and stir until well combined.
  • Garnish with cilantro, limes and scallions and serve.

Servings: 4

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