Ingredients
-
8
-
2
-
1
-
3
-
1 1/2
-
1
-
1/2
-
1/2
-
-
-
-
-
-
-
Directions
Peruvian-Style Corn, Pepper and Chicken Soup, Summer’s bountiful garden is showcased in this delicious soup The original recipe did not call for potato, but as Peru is the potato’s home, I felt that it would be appropriate I did not have the aji amarillo paste, so just improvised with several different peppers If you cook the chicken ahead of time, this is very fast to make Adding a bit more chicken and the potato makes this more of an entree soup Very flavorful and fun to eat From Sunset Magazine, August 2012 , For such a simple soup, this had a rich and flavorful broth! It was perfect for a random colder day and was enjoyed by the entire family I couldn’t find any bone-in chicken breasts so I substituted thighs and I had a half an onion that needed to be used, so I diced that up and tossed it in Other than that, followed the instructions I wish my bell pepper had been red (only had an orange one), as it would have been prettier Made for 5 Star Tag Game
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Put Broth and Chicken in a Large Pot, Bring to Boil, Then Reduce to a Simmer and Cook Until Chicken Is Cooked Through, About 20 Minutes. |
|
2
Done
|
Transfer Chicken to Plate and Allow to Cool; Skim Broth. |
|
3
Done
|
If Using Potato, Add Now to Broth and Simmer For About 10 Minutes or Until It's Starting to Get Tender but Is not Quite Done. |
|
4
Done
|
Add Corn and Bell Peppers to Broth and Bring to a Boil Then Reduce to a Simmer and Cook Until Peppers and Corn Are Just Tender, About 5 Minutes. |
|
5
Done
|
Meanwhile, Remove Skin and Bones from Chicken and Shred the Meat. |
|
6
Done
|
Return the Shredded Chicken to the Pot and Stir in the Chile Paste to Taste and Lemon Juice. |
|
7
Done
|
Ladle Into Bowls and Sprinkle With the Parsley. |
