Food Recipes Peruvian-Style Chicken Soup With Cilantro and Lime 4.0 (7) 1 Review Warm up with a bowl of this flavorful soup. By Sarah Karnasiewicz Sarah Karnasiewicz Sarah Karnasiewicz is a freelance writer and photographer and was the Digital Food Director for Real Simple for two years. She was also a senior editor for Saveur Magazine. Her contributions include articles for the Wall Street Journal, Vogue, Every Day with Rachel Ray, Epicurious, Food Network, and many more. Highlights: * Was a deputy editor for Salon.com * Wrote Fiji Water's global travel guide, Earth's Finest City Guide * Was a copywriter for Williams Sonoma * Won a James Beard Award for Wine, Spirits, Beverages Real Simple's Editorial Guidelines Updated on January 15, 2020 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 20 mins Total Time: 50 mins Yield: 6 serves Ingredients ½ cup loosely packed cilantro leaves 3 scallions, chopped ¼ cup fresh lime juice (from 2 limes) 2 cloves garlic 4 tablespoons olive oil, divided 1 large yellow onion, chopped 1 red or orange bell pepper, chopped ½ teaspoon ground cumin ¼ teaspoon crushed red pepper 1 ½ pounds bone-in, skin-on chicken breasts 1 ½ quarts chicken broth 12 baby Yukon Gold potatoes (about 1½ lb.), halved 3 medium carrots, finely chopped 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 ¼ cups frozen green peas Tortilla chips, for serving Directions Purée cilantro, scallions, lime juice, garlic, and 2 tablespoons oil in a blender until smooth, about 45 seconds. Set aside. Heat remaining 2 tablespoons oil in a large pot or Dutch oven over medium-high. Add onion and bell pepper. Cook, stirring often, until onion is translucent and bell pepper begins to soften, about 4 minutes. Stir in cumin and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes. Add chicken, broth, potatoes, carrots, salt, and black pepper; bring to a boil. Reduce heat to medium-low and simmer until chicken is cooked through, about 30 minutes. Skim off and discard any foam from soup. Transfer chicken to a cutting board. Discard skin and use 2 forks to shred meat off bones (discard bones). Return chicken to pot and add peas. Cook over medium-low until warmed through, 2 to 3 minutes. Stir in cilantro puree. Serve with tortilla chips. Rate it Print