Peruvian Chicken Soup

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth reduces sodium and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

corn

🥗Healthier: quinoa

💰Cheaper: frozen corn

Quinoa adds protein and is often less expensive.

In a blender, combine the cilantro, 1/2 cup of the chicken stock, the lime juice, and the jalapeño. Blend until completely smooth and bright green. Set aside.

Heat the avocado oil in a large pot over medium heat. Add the onion, carrot, and poblano pepper with a pinch of salt. Cook for 5-6 minutes, stirring from time to time, until softened and fragrant. Stir in the garlic and cook 30 seconds more.

Add the potatoes, brown rice, peas, cooked chicken and the remaining 6 cups of chicken stock.

Bring to a boil, then lower the heat, cover the pot, and simmer for 25 minutes or until the rice is just tender and the potatoes are cooked through. Stir occasionally to prevent the rice from sticking to the bottom of the pot.

Next, stir in the cilantro mixture and simmer for another minute.

Taste and season with salt and freshly ground pepper. Serve hot with some extra fresh cilantro and lime juice if you like.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary