Peruvian Chicken Soup (Gluten-Free)
- Prep Time:
- 15 min
- Cooking Time:
- 30 min
- Serves:
- 6 - 8
Ingredients
2 Tbsp. Extra virgin olive oil
1 medium white onion, diced
1 large poblano pepper, cored and diced
4 garlic cloves, chopped
2 tsp. GF ground cumin
1 - 2 chili peppers, cored and diced (optional)
2 skinless, boneless chicken breasts, cut into small bite size pieces
1 lb. Yukon gold potatoes, peeled and cut into small cubes
2 large carrots, diced
1 cup frozen or fresh corn
1/2 cup frozen or fresh peas
1/2 cup long-grain white rice
1 bay leaf
1 bunch fresh cilantro, roughly chopped
Juice of 1 large lime
Himalayan salt to taste
Water
Optional toppings: lime wedges, thinly sliced green onions, fresh cilantro, parsley
Instructions
- Using a large stockpot, heat olive oil over medium heat. Add onions and poblano pepper and sauté for about 5 minutes. Stir in garlic, cumin and chili pepper. Cook for 1 more minute, stirring frequently. Remove half the mixture to a high-speed blender and set aside
- To the same pot over medium heat, add the chicken and stir to coat with the remaining onion mixture. Add 8 cups of water, potatoes, carrots, corn, peas, rice and season with salt. Bring the soup to a boil, reduce heat to low, cover and cook until the potatoes and rice are tender. About 20 - 25 minutes. Remove the bay leaf!
- Add cilantro, lime juice and 2 cups of mostly broth from the soup to the blender with the onion mixture. Puree until smooth. Pour the cilantro mixture to the soup, taste and season with salt if needed. If the soup is too thick, add a little water until you reach the desired consistency. Serve hot with toppings of choice
Comments
Jane
I shared the recipe with a couple people at work who were salivating as I ate it 3 days in a row for lunch. This is one of the better and very easy recipes I have ran across I'm quite a while.