Last week I made Peruvian Chicken Soup and I wanted to share the recipe with you because it was yummy and it was a hit especially since the weather is quite cold in Texas right now (as well as the entire country). I am going to try and share recipes from around the world with you all year!
This was a very simple recipe that I was able to make quite easily. If I was to make it again I would just put it into a crockpot and let it slow cook all day so the flavors REALLY come together. Also I think this is more stew like than soup like, if you want it more soupy I highly recommend adding more broth or water.
Prep Time: 30-40 minutes
Cooking Time: 60 minutes or longer if you want to slow cook it (which I am totally doing next time)
4 chicken breasts cubed
1 medium onion
salt and pepper to taste
1 can sweet peas
4 small serrano chilies deseeded and minced
1 can corn
1/2 a cup of chopped cilantro
2 cartons of Chicken broth (or more if you want a soupy texture…)
1 cup uncooked white rice
one bell pepper
4 Yukon gold potatoes (cubed)
If you are going to do the stove top method combine all ingredients into a very large quart pan and bring to a boil, reduce heat and simmer for 40-60 minutes.
If you are going to do the slow cooker method I would cook on low for approx. 6-8 hours.
Serve hot, freeze the rest if you are not going to eat leftover in the next couple of days.