There are so many variations of this soup. Mine is flavored with lime, jalapeno cilantro, soy, and plenty more. It’s a hearty, warm meal; full of chicken, potatoes, and beans. Top with cotija cheese and dig in!Print
Peruvian inspired and completely customizable.
2 tablespoon olive oil
1 poblano pepper, finely diced
1 onion, diced
Kosher salt and pepper
1 serrano pepper, minced
2 jalapeno peppers, minced
3 cloves garlic, minced
2 teaspoons smoked paprika
1 teaspoon red pepper flakes
1 teaspoon oregano
2 teaspoons cumin
1 teaspoon coriander
6 cups chicken stock, divided
2 cups shredded cooked chicken
1 pound Yukon gold potatoes, diced
2 large carrots, peeled and diced
2 cans white beans, rinsed and drained
1 bunch fresh cilantro leaves
juice of 1 lime
Heat oil in a large stock pot 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. Season with kosher salt and pepper. Stir in the serrano, jalapeno, and garlic. Continue sautéing for 1-2 more minutes, until the garlic is fragrant.
Add smoked paprika, red pepper flakes, oregano, cumin, and coriander; and work them into the vegetables. Add the shredded chicken and saute for 1 minute to let it absorb some of the hers. Pour in the chicken stock, potatoes, and carrots; cover and bring to a boil. Reduce and simmer for 25-30 minutes, or until the potatoes and carrots are tender. Add the beans and heat through.
Toss in the chopped cilantro and lime juice. Taste and adjust seasonings. Serve with chopped scallions and lime wedges.