Peruvian Chicken Soup (Gluten-Free)

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Average Rating: 5 | Rated By: 5 users

Peruvian Chicken Soup, known as aquadito de pollo, is a traditional Peruvian chicken soup made with potatoes, poblano peppers, rice, lime juice, carrots, peas, sometimes corn and plenty of fresh cilantro. The soup is a lighter version of chicken chowder. The Peruvian chicken soup is heavy on cilantro and has so much flavour…the best kind of cozy chicken soup. The only thing that I would add to make this a hearty meal is gluten-free crusty bread. YUM!

♥ Easy steps to make the best Peruvian chicken soup

To start, sauté the onions with poblano pepper, add the garlic, cumin and jalapeno pepper if using. Once the onions and pepper have softened, transfer half the mixture to a blender and set aside. To the same pot, add the chicken with remaining ingredients except for the cilantro and lime juice. Simmer until potatoes are fork tender, and the rice is cooked. Transfer some of the soup with cilantro and lime juice to the blender and blend until the mixture is smooth. Transfer cilantro mixture to the soup and the soup is done! You will notice that the soup is green, which comes from the cilantro and the poblano pepper. What I love about this soup it can be served as a starter or as a main. The soup is hearty, flavourful and has plenty of veggies. You will love it!

♥ Very briefly, what is Peruvian cuisine?

Peruvian cuisine is made up of mostly fresh ingredients, plenty of potatoes and rice. Peruvian cooking is believed to be one of the first fusion cooking, combining various ingredients and styles of cooking. The recipes are heavily influenced by Spanish cuisine. One of the most popular dishes in Peru is the well know ceviche, made from raw fish and fresh onions marinated in citrus juices and spiced with chili peppers and fresh cilantro often served as an appetizer

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
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    Instructions

  • Using a large stockpot, heat olive oil over medium heat. Add onions and poblano pepper and sauté for roughly 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 boil, reduce heat to low, cover and cook until the potatoes and rice are cooked. Roughly 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


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