Peruvian Chicken Soup

Ingredients:

• 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

Directions:

• 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