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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


Measurement Conversion Chart

  • 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
Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 10min
  • Cook50min
  • Meal Time Lunch
  • Serves 4


  1. Heat oil in a large stockpot over medium-high heat.
  2. Add the diced poblano pepper and white onion, and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent.
  3. Stir in the aji amarillo paste (or diced serrano or jalapeño) and garlic.
  4. Continue sautéing for 1-2 more minutes, until the garlic is fragrant.
  5. Transfer the entire mixture to a large blender, and set aside to cool.
  6. Return the stockpot to the heat.
  7. Add 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas, cumin, and stir to combine.
  8. Bring the mixture to a simmer.
  9. Then reduce heat to medium-low so that the soup maintains a low simmer.
  10. Cover partially and cook, stirring occasionally, for 25-30 minutes, or until the potatoes are fork-tender and the rice is cooked.
  11. 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.
  12. Purée for 1-2 minutes, or until the mixture is completely smooth.
  13. Stir the cilantro mixture into the soup.
  14. Taste, and season with a generous pinch (or more) of salt and black pepper as needed.
  15. Serve immediately, topped with your desired garnishes.

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