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Peruvian-Style Chicken and Rice Soup
Recipes
Peruvian-Style Chicken and Rice Soup
8 servings
50 minutes total (Active 20 minutes)
Ingredients
  • 1 large poblano pepper
  • 1 large jalapeño pepper
  • 5 cloves garlic
  • 1 lb baby gold potatoes
  • 1 cup carrot sticks
  • 1 lime, for juice (+ additional, optional for serving)
  • 1 bunch fresh cilantro (+ additional, optional for serving)
  • 1 lb boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 cup diced yellow onions
  • 6 cups no-salt-added chicken bone broth (or stock), divided
  • ½ cup white rice
  • 2 teaspoons ground cumin
  • 2 ½ teaspoons kosher salt
  • 1 teaspoon pepper
  • ½ cup frozen green peas
  • ½ cup sliced green onions (optional for serving)
Steps
  1. Chop poblano coarsely and jalapeño finely (removing membranes and seeds, if desired). Chop garlic coarsely. Halve potatoes. Cut carrots into ½-inch cubes. Juice lime (1 tablespoon). Remove cilantro leaves from stems (about 1 cup). Cut chicken into ½-inch pieces (wash hands).
  2. Preheat 4-quart stockpot on medium-high 2–3 minutes. Place oil in pan, then stir in poblanos and yellow onions. Cook and stir 4–5 minutes until vegetables begin to soften. Stir in jalapeños and garlic. Cook and stir 1 minute or until fragrant. Place vegetable mixture in blender jar and let stand to cool.
  3. Return pot to heat. Stir in 5 cups broth and bring to a boil. Stir in potatoes, carrots, rice, cumin, salt, pepper, and chicken. Cover and reduce heat to medium-low. Simmer 20–25 minutes until potatoes and rice are tender and chicken is 165°F.
  4. Add cilantro, lime juice, and remaining 1 cup broth to blender with vegetable mixture; blend until smooth. Stir vegetable mixture and peas into soup. Simmer 3 minutes or until peas are hot. Serve with additional chopped cilantro, sliced green onions, and lime wedges, if using.

Amount per ⅛ recipe serving: Calories 230, Total Fat 7g, Sat Fat 1.5g, Trans Fat 0g, Chol 55mg, Sodium 730mg, Total Carb 21g, Fiber 3g, Sugars 2g, Protein 19g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%