Peruvian Style Corn Pepper And Chicken Soup Recipes

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PERUVIAN CHICKEN SOUP (AGUADITO DE POLLO)



Peruvian Chicken Soup (Aguadito De Pollo) image

This traditional Peruvian soup contains large pieces of chicken breast and potato cooked with peas, corn, and red pepper. It is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).

Provided by CookingONTheSide

Categories     Stocks

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

4 skinless and boneless chicken breast halves, cut in half
salt, to taste
pepper, to taste
1/2 cup olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 tablespoon seeded minced serrano chili
1/2 cup chopped cilantro
1 cup green peas
1 cup corn
1/2 red bell pepper, chopped
10 cups chicken broth
4 yukon gold potatoes, cut in half
1 cup uncooked white rice

Steps:

  • Season the chicken with salt and pepper; Heat the olive oil in a large, heavy pot over medium-high heat.
  • Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute.
  • Add the chicken, and continue to cook for 5 minutes.
  • Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.
  • Pour in the chicken broth, potatoes, and rice.
  • Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

Nutrition Facts : Calories 450.8, Fat 19.6, SaturatedFat 3.5, Cholesterol 41.2, Sodium 975.2, Carbohydrate 42.2, Fiber 3.7, Sugar 4.3, Protein 25.5

PERUVIAN CHICKEN SOUP (AGUADITO DE POLLO)



Peruvian Chicken Soup (Aguadito de Pollo) image

Traditional Peruvian Chicken Soup (Aguadito de Pollo) is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).

Provided by Jose Mendoza

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 13

4 skinless, boneless chicken breast halves - cut in half
salt and pepper to taste
½ cup olive oil
1 medium onion, chopped
1 teaspoon minced garlic
1 tablespoon seeded, minced serrano chile
½ cup chopped cilantro
1 cup green peas
1 cup corn
½ red bell pepper, chopped
10 cups chicken broth
4 Yukon Gold potatoes, cut in half
1 cup uncooked white rice

Steps:

  • Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
  • Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

Nutrition Facts : Calories 391 calories, Carbohydrate 45.4 g, Cholesterol 34.2 mg, Fat 14.8 g, Fiber 4.5 g, Protein 19.4 g, SaturatedFat 2.2 g, Sodium 217.9 mg, Sugar 3.4 g

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