Lately, I’ve been craving soup.
There’s just something so comforting about a big, warm bowl, right? They’ve always been a bit of a struggle for me though, once warmer weather hits. On one hand, no one wants to sweat while eating, but on the other hand, I love how light and delicious they are! They are the perfect spring transition food and I’m planning on eating my fill before the weather gets too warm!
I found this Peruvian soup recipe while scouring the internet and knew immediately that it would be on my menu this week. There’s an awesome Peruvian restaurant near where I live (the put french fries in their stir fries… genius) and they always give you a small bowl of soup that leaves you craving more! Instead of going out, I can make a big pot that leaves me all the leftovers my heart could desire :).
I basically followed the recipe except for the addition of a little extra corn, a little less olive oil, and the addition of a small squeeze of lime juice for extra flavor. It was delicious and simultaneously filling/light! If you want to give the recipe a little extra health kick, you can always sub in brown rice for the white rice. Other than that, it’s a wholesome recipe with veggies, lean chicken, and a broth base. Naturally good for ya!
- ¼ cup olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- ½-2 tbsp serrano chile, minced (depending on how spicy you want your soup)
- 1 lb raw chicken breast, cubed
- 1 cup peas
- 1½ cup sweet corn
- 1 red bell pepper, chopped
- 2 cups golden potatoes, cubed
- 3 cups cooked rice
- 10 cups chicken broth
- 1 cup cilantro, roughly chopped
- optional: juice from one lime
- Heat the olive oil in a large pot.
- Once the oil is hot, add in the diced onion, garlic, and chile, cooking until the onion is soft and translucent.
- Season the raw chicken with salt and pepper and add it to the pot, cooking until no longer raw (about 5 minutes).
- Add in the peas, sweet corn, bell pepper, potatoes, rice, and chicken broth, stirring to combine. Season with salt and pepper to taste.
- Allow to simmer until the potatoes are fully cooked (about 30-40 minutes). A few minutes before serving, stir in the chopped cilantro.
- If desired, squeeze the juice from one lime into soup and stir to combine.