Aguadito De Pollo (Peruvian Chicken Soup) Recipe

Heat oil in a large stockpot over medium-high heat.  Add the diced poblano pepper and white onion, and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent.  

Stir in the aji Amarillo paste or diced serrano, or jalapeño, and garlic.  Continue sautéing for 1 to 2 more minutes until the garlic is fragrant. Transfer the entire mixture to a large blender, and set aside to cool.

Return the stockpot to the heat. Add 5 cups of chicken stock, cooked chicken, potatoes, carrots, rice, peas, cumin, and stir to combine.  

Bring the mixture to a simmer.  Then reduce heat to medium-low so that the soup maintains a low simmer.

 Cover partially and cook, stirring occasionally, for 25 to 30 minutes, or until the potatoes are fork-tender and the rice is cooked.

Once the soup is ready, add the cilantro leaves and lime and the remaining 1 cup chicken stock to the blender along with the pepper mixture.

Pureé for 1 to 2 minutes or until the mixture is completely smooth.

Stir the cilantro mixture into the soup. Taste and season with a generous pinch of salt and black pepper as needed.

Serve immediately, topped with your desired garnishes.