Aguadito de Pollo – Peruvian Chicken Soup

👩🏻‍🍳 Tamara Talks – Aguadito de Pollo Inspiration

Aguadito de Pollo is the Spanish/Peruvian name for this bright green and very healthy cilantro chicken soup! You will find as many versions of it as there are cooks that make it.

Having made 6 month-long trips to Peru with my husband Mark – Dean of the Honors College at UTRGV – with Honors students on studies abroad, I have had aguadito de pollo prepared by many cooks. Whether in a fine dining restaurant, a small family-owned cafe, or in the meal tent on a trek, it has always been delicious. This cilantro chicken soup was one of the first Peruvian recipes I worked on. It has become my “go to” chicken soup when only chicken soup will do!

I fell in love with aji amarillo – the mildly spicy bright yellow chile – that provides bright, fruity heat to so many Peruvian dishes. It finds its way into my ají de gallina, my Peruvian causa, this ahi tuna tartare, and so many other Peruvian recipes. I’m comfortable enough with this sunshine-colored Peruvian pepper that I use it in creative fusion recipes like this Latin mango chicken.

I am thrilled each and every time I hear that my passion for food has led others to explore, create, and find joy in the process… beyond mere sustenance. Peruvian chicken soup is really just chicken soup with a twist. I hope you will give it a try! 

📋 Ingredients Notes

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

• chicken broth
• boneless chicken – I really prefer boneless skinless chicken thigh meat, but I do use chicken breast as well. I have occasionally used rotisserie chicken as a great time-saver as well. If you’re using raw chicken, be sure to add it earlier.
• cilantro – Cilantro is the key flavor ingredient in this soup, so if you have to feed someone with an allergy or aversion to cilantro, this isn’t the recipe for you.
• lima beans – Lima beans are my preference. Peruvians use fresh tarwi, and if I ever find them in the US, I’ll use them. They’re delicious! Peas are a great substitute.
• red onion – Peruvians have an affinity for red onion, and they’re my “go to” onion. However, yellow and white onions are fine, and I’ve been known to use shallots as well.
• potatoes and/or sweet potato – Use one or a combination. My preference is sweet potato and giant corn, but the choice is yours. I use about 2 cups of starches in my soup.
• corn – I love choclo (giant Peruvian corn). I cook it from dried that I purchase at my local Latin foods market or buy choclo on Amazon. I can also buy frozen choclo – on the cob or loose – at my Latin foods market. NOTE: The frozen choclo is the faster option.See All About Peruvian Corns for more information. Hominy/posole is my 2nd choice, but sweet corn will do in a pinch!
• bell pepper
• cumin
• ají amarillo paste – Ají amarillo paste has no good substitute. However, if you omit it, you will still have a very flavorful soup!
• garnishes – I usually garnish with sliced avocado and lime wedges, but I also like a soft poached or basted egg.

🔪 Step-by-Step Instructions

• NOTE: I updated most of the photos in November 2022. However, I had some issues with the new process shots, and opted to keep the old process shots because they were more clear. When I took photos in 2020, I used purple potatoes rather than new Yukon gold potatoes.

• Purée cilantro and chicken broth – Combine cilantro and 1 cup of chicken broth in the bowl of a food processor. Pulse until mixture is pretty smooth.

• Sauté the chicken and hard vegetables – Add the chicken to the pot with olive oil over medium high heat, and sear. Add in the onions, potatoes, and sweet potato. Sauté until veggies begin to show some color.

• Add the aromatics and bell pepper – Add the minced garlic, ground cumin, and ají amarillo paste. Stir to combine. Add 2 cups of chicken broth. Cover. Simmer 10-15 minutes until vegetables are almost tender.

• Finish the cilantro chicken soup – Add the cooked corn (choclo) and the lima beans (or peas). Add the cilantro-broth mixture and enough chicken broth to cover all of the solids. Return to a boil, and simmer gently an additional 5-10 minutes to allow the flavors to meld.

• While the soup simmers, prepare any desired garnishes. I recommend avocado (palta), lime wedges, fresh cilantro, chopped scallions, etc. Leave the avocado for last!
• Finish the soup – Taste for seasoning, and make sure the veggies are tender.

❓ FAQ

💭 Tips for the Best Aguadito de Pollo

• If you meal prep (as I often do), pre-cooked chicken is a great option. Try rotisserie chicken too. Add cooked chicken as you add the Lima beans and corn to allow it to heat through!
• In bringing Peruvian-inspired recipes to cooks outside the country, I default to ingredients used in Peru. We can’t always get them. I would love to use tarwi beans, but I’ve never seen them in the US. I love both fresh and frozen English peas, and small and large limas are great too. You will find all of them in Peru. While the photos show small frozen lima beans, I have often used peas!
• Peru is the land of root vegetables, but I have not seen nearly the variety outside of Peru. I love purple fingerling potatoes and sweet potatoes when cooking Peruvian-inspired food. They fit right in with the flavor profile. (See a few varieties at MIL restaurant in the Peruvian Andes). The photo below was taken at MIL in Moray, Peru… We celebrated our 39th anniversary at this fine restaurant, and the education was part of the experience!
• I hope to teach my readers to experiment, and not cling to a recipe. Soups are a perfect way to do this. Use your favorite vegetables, and make substitutions according to seasonal availability, and your budget. Add or substitute Peruvian giant corn, posole, carrots, butternut squash, etc. If your children hate peas, leave them out 🙂