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A white ceramic bowl with Peruvian cilantro chicken soup with copper spoon.

Aguadito de Pollo - Peruvian Chicken Soup Recipe

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Tamara Andersen
Chicken soup with a twist... the flavors of Peru! Ají amarillo provides a bit of fruity heat, and cilantro shines in this healthy and warming soup.
5 from 5 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soups and Stews
Cuisine Peruvian
Servings 4 servings
Calories 432 kcal

Ingredients
  

  • 1 bunch cilantro - stems removed
  • 4 cups chicken broth/stock - divided use
  • a drizzle of olive oil - about 2 teaspoons
  • 1 pound boneless chicken (thighs or breasts) - cubed; see Ingredients in post
  • 1 onion - chopped
  • 1 medium sweet potato - diced (about 2 cups)
  • 3 small yukon or red potatoes - diced (about 2 cups)
  • 1 teaspoon garlic - minced
  • 1 teaspoon ground cumin
  • 2 tablespoons ají amarillo paste - provides heat - more or less to taste
  • 1 red bell pepper - diced
  • 1 cup Lima beans (fresh or frozen peas) - see Ingredients in post
  • 1 cup cooked choclo (giant corn) or hominy - see Ingredients in post
  • sea salt and fresh ground pepper to taste

garnishes

  • avocado
  • lime wedges
  • poached or hard-boiled egg
  • cilantro
  • scallions

Instructions

  • Combine cilantro and 1 cup of chicken broth in the bowl of a food processor. Pulse until mixture is pretty smooth. Set aside.
  • In a heavy dutch oven or soup pot, drizzle olive oil. Turn heat to medium-high. Add cubed chicken, onion, sweet potato, and cubed potatoes. Sauté until it begins to brown.
  • Add the aromatics (cumin, ají amarillo paste, garlic) and bell pepper. Sauté 1-2 minutes. Add 2 cups of broth or stock. Stir to combine. Bring to a simmer and cover.
  • Cook 10-15 minutes until root vegetables are almost tender before adding peas or lima beans and corn. Add the cilantro-broth mixture and enough broth or stock to cover the chicken and vegetables. Cover the pot and simmer another 5-10 minutes. Check to make sure potatoes and sweet potatoes are tender.
  • While the soup cooks, prepare any garnishes. We like lime wedges, cilantro leaves, avocado, and sometimes a hard-cooked or poached egg.
  • To serve, ladle soup into bowls and garnish as desired.

Notes

The macros listed are for the soup only. The garnishes - especially avocado and egg - will add to the numbers.

Nutrition

Calories: 432kcal | Carbohydrates: 53g | Protein: 32g | Fat: 12g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com