Peruvian Style Corn Pepper and Chicken Soup
Warm up with a vibrant bowl of Peruvian Style Corn Pepper and Chicken Soup, a comforting dish bursting with bold, traditional flavors. This hearty soup combines tender shredded chicken, golden potatoes, sweet corn kernels, and red bell peppers, all simmered in a savory chicken stock infused with the distinctive heat of aji amarillo paste and aromatic spices like cumin. A finishing touch of fresh cilantro and a splash of lime juice adds a bright, zesty twist, while optional avocado slices lend creamy richness. Perfect for cozy nights, this one-pot recipe is easy to prepare in under an hour and sure to satisfy your cravings for hearty, globally inspired cuisine.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 large yellow onion
- 3 pieces garlic cloves
- 2 medium red bell peppers
- 2 tablespoons aji amarillo paste
- 2 medium golden potatoes
- 2 cups fresh or frozen corn kernels
- 6 cups chicken stock
- 0.5 cup fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece avocado (optional for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Finely chop the yellow onion and garlic cloves. Add them to the pot and sauté for 3-4 minutes until soft and fragrant.
Dice the red bell peppers and peel and dice the golden potatoes into 1/2-inch pieces. Add them to the pot and stir well.
Stir in the aji amarillo paste, cumin, salt, and black pepper. Cook for 2 minutes to coat the vegetables with the spices.
Add the chicken stock to the pot, bring to a boil, and then reduce the heat to a simmer.
Add the chicken breasts to the simmering soup. Cover the pot and cook for 20-25 minutes until the chicken is tender and cooked through.
Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
Stir in the corn kernels and cook for an additional 5 minutes.
Chop the fresh cilantro and stir it into the soup along with the lime juice. Taste and adjust seasonings as needed.
Serve the soup hot, optionally garnished with sliced avocado and additional cilantro, if desired.
Nutrition Facts
Calories |
2389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 414 mg | 138% | |
| Sodium | 3557 mg | 155% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 51.7 g | ||
| Protein | 212.5 g | 425% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 3949 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
