AGUADITO DE POLLO (PERUVIAN CHICKEN SOUP)

Ingredients:

- 1 tablespoon avocado oil (or olive oil)
- 1 large poblano pepper, cored and diced
- 1 small white onion, peeled and diced
- 1 tablespoon aji amarillo paste (or 1 serrano or jalapenio pepper, cored and diced)
- 5 cloves garlic, peeled and minced
- 6 cups chicken stock, divided
- 2 cups shredded or diced cooked chicken
- 1 pound Yukon gold potatoes, diced
- 2 large carrots, peeled and diced
- 1/2 cup white or brown rice
- 1/2 cup peas
- 2 teaspoons ground cumin
- 1 bunch fresh cilantro leaves
- juice of 1 lime
- optional garnishes: extra chopped fresh cilantro leaves, thinly-sliced
- green onions

Preparation:

- Heat oil in a large stock pot over medium-high heat. Add the diced poblano pepper and white onion, and sautee for 5 minutes, stirring occasionally, until the onion is softened and translucent.
- Stir in the aji amarillo paste (or diced serrano or jalapenio) and garlic. Continue sauteeing for 1-2 more minutes, until the garlic is fragrant. Transfer the entire mixture to a large blender, and set aside to cool.
- Return the stockpot to the heat. Add 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas, cumin, and stir to combine. Bring the mixture to a simmer. Then reduce heat to medium-low so that the soup maintains a low simmer. Cover partially and cook, stirring occasionally, for 25-30 minutes, or until the potatoes are fork-tender and the rice is cooked.
- Once the soup is ready, add the cilantro leaves and lime and remaining 1 cup chicken stock to the blender along with the pepper mixture.
- Puree for 1-2 minutes, or until the mixture is completely smooth.
- Stir the cilantro mixture into the soup. Taste, and season with a generous pinch (or more) of salt and black pepper as needed.
- Serve immediately, topped with your desired
garnishes.

NOTES

- Feel free to also add in 1/2 cup whole kernel corn if you would like. And some traditional recipes also add in diced red bell pepper, which you are welcome to add.
- Also, if the soup is too thick to your liking, feel free to add in an extra cup of chicken stock.

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