Aguadito de Pollo (Peruvian Chicken Soup)*
Happy Sunday, Soupers! What a difference a day makes! Yesterday, it was warm and sunny and today here in Lausanne, and now it’s a lot cooler and raining. And, cooler weather definitely calls for a heartier recipe — even in May. So we’re taken a stab at this deliciously green soup called « Aguadito de Pollo » and it’s muy caliente!
This recipe came to us courtesy of Gimme Some Oven. For this delicious gem, we pretty much followed Gimme Some Oven’s recipe, adding a couple of extra ingredients and it turned out great! It’s definitely what we call a « Souperlicious » meal! Find the directions below or on Gimme Some Oven blog and let us know what you think! Warning: the soup can be quite spicy. If that’s a problem, either remove the peppers together or cool down the soup using a little milk or cream, apple cider vinegar or more lime juice. Enjoy!
Adapted from the Blog: Gimme Some Oven
Ingredients
- 1 tablespoon avocado oil (or olive oil)
- 1 large poblano pepper, cored and diced
- 1 small yellow onion, peeled and diced
- 1 tablespoon aji Amarillo paste (we used1 jalapeño pepper, cored and diced)
- 5 cloves garlic, peeled and minced
- 6 cups chicken stock, divided
- 2 cups shredded or diced cooked chicken
- 1 pound Yukon gold potatoes, diced
- 2 large carrots, peeled and diced
- 1/2 cup Carolina white
- 1/2 cup peas
- 1/2 cup canned cannellini beans
- 2 teaspoons ground cumin
- 1 bunch fresh cilantro leaves
- 1/8 cup of milk
- 1/2 teaspoon of balsamic vinegar
- salt to taste
- juice of 1 lime optional
- garnishes: extra chopped fresh cilantro leaves, thinly-sliced green onions
- Prep 10min
- Cook50min
- Meal Time Lunch
- Serves 4
Instructions
- Heat oil in a large stockpot over medium-high heat.
- Add the diced poblano pepper and white onion, and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent.
- Stir in the aji amarillo paste (or diced serrano or jalapeño) and garlic.
- Continue sautéing for 1-2 more minutes, until the garlic is fragrant.
- Transfer the entire mixture to a large blender, and set aside to cool.
- Return the stockpot to the heat.
- Add 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas, cumin, and stir to combine.
- Bring the mixture to a simmer.
- Then reduce heat to medium-low so that the soup maintains a low simmer.
- Cover partially and cook, stirring occasionally, for 25-30 minutes, or until the potatoes are fork-tender and the rice is cooked.
- Once the soup is ready, add the cilantro leaves and lime and the remaining 1 cup chicken stock to the blender along with the pepper mixture.
- Purée for 1-2 minutes, or until the mixture is completely smooth.
- Stir the cilantro mixture into the soup.
- Taste, and season with a generous pinch (or more) of salt and black pepper as needed.
- Serve immediately, topped with your desired garnishes.
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