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Peruvian-Style Corn, Pepper And Chicken Soup

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Ingredients

Adjust Servings:
8 cups low sodium chicken broth
2 bone-in chicken breasts, about 2 lbs. (used thighs)
1 medium potato, peeled and diced (optional)
3 ears corn, husked and cut crosswise into 1 inch rounds
1 1/2 red bell peppers, cut into 3/4 inch chunks
1 tablespoon chili paste (aji amarillo)
1/2 lemon, juice of
1/2 cup roughly chopped flat leaf parsley

Nutritional information

203.4
Calories
66 g
Calories From Fat
7.4 g
Total Fat
2 g
Saturated Fat
30.9 mg
Cholesterol
131.1 mg
Sodium
18.8 g
Carbs
2.3 g
Dietary Fiber
4.5 g
Sugars
19 g
Protein
389g
Serving Size

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Peruvian-Style Corn, Pepper And Chicken Soup

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    Cuisine:

    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.

    • 65 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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


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    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.

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    Deborah Flores

    Taco truck maestro serving up authentic and mouthwatering Mexican street food.

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