Peruvian-Style Chicken Soup With Cilantro and Lime

3.8
(6)

If you’ve never had Peruvian-style chicken soup, then you’re in for a treat. In addition to the standard ingredients (chicken, carrots, peas) you’ll add bell pepper, cumin, and potatoes, plus a generous dose of lime-scallion-herb puree for a brighter and spicier bowl of flavor. It’s great to clear out a cold or just to warm up on a wintery night. If you have a ripe avocado on hand, a few cubes on top would be a delicious addition. P.S. Save the chicken bones after shredding the meat to make chicken stock.

Peruvian-Stye Chicken Soup Recipe
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

  1. Purée cilantro, scallions, lime juice, garlic, and 2 tablespoons oil in a blender until smooth, about 45 seconds. Set aside.

  2. 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.

  3. 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.

  4. 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.

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