Aguadito de Pollo (Peruvian Chicken Soup)
Serves: 6 big bowls
  • 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
  1. Heat the olive oil in a large pot.
  2. Once the oil is hot, add in the diced onion, garlic, and chile, cooking until the onion is soft and translucent.
  3. Season the raw chicken with salt and pepper and add it to the pot, cooking until no longer raw (about 5 minutes).
  4. Add in the peas, sweet corn, bell pepper, potatoes, rice, and chicken broth, stirring to combine. Season with salt and pepper to taste.
  5. Allow to simmer until the potatoes are fully cooked (about 30-40 minutes). A few minutes before serving, stir in the chopped cilantro.
  6. If desired, squeeze the juice from one lime into soup and stir to combine.
Recipe by Apple of My Eye at