Peruvian Chicken Soup

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 4 boneless skinless chicken breast halves, & cut in half
• salt, to taste
• pepper, to taste
• 1/2 cup olive oil
• 1 medium onion, chopped
• 1 teaspoon garlic, minced
• 1 tablespoon serrano chili, seeded & minced
• 1/2 cup fresh cilantro, chopped
• 1 cup green peas
• 1 cup corn
• 1/2 red bell pepper, chopped
• 10 cups chicken broth
• 4 yukon gold potatoes, cut in half
• 1 cup uncooked rice

Recipe

• 1 season the chicken with salt and pepper.
• 2 heat the olive oil in a large, heavy pot over medium-high heat.
• 3 stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute.
• 4 add the chicken, and continue to cook for 5 minutes.
• 5 stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.
• 6 pour in the chicken broth, potatoes, and rice.
• 7 bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.