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Peruvian Chicken Soup by Amber Brache serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Peruvian Chicken Soup

Ingredients:

Boneless, Skinless Chicken breasts, halved

1/2 cup

Olive Oil

Medium Onion Chopped

1 tsp

Minced Garlic

1 tbsp

seeded, minced serrano chile

1/2 cup

chopped cilantro

1 cup

green peas

1 cup

corn

1/2

red bell pepper chopped

10 cups

chicken broth

1 cup

uncooked rice

yukon gold potatoes, cut in half

Directions:

1. 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.
2. 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.

Categories:

Ethnic Foods
Fall/Winter
Main Dishes
Pasta/Rice/Potatoes
Soups
Vegetables