Aguadito de Pollo is a vibrant and hearty Peruvian chicken soup bursting with flavors. This traditional dish combines tender chicken, creamy potatoes, fresh cilantro, aromatic spices, and a hint of lime for a comforting and nourishing meal. Perfect for chilly nights or as a satisfying lunch, this nutrient-rich soup is both delicious and easy to make. Whether you’re exploring authentic Peruvian cuisine or looking for a healthy soup recipe, Aguadito de Pollo is a must-try!
This Aguadito de Pollo is a hearty and flavorful Peruvian chicken soup. With tender chicken, fresh vegetables, aromatic spices, and a vibrant cilantro-lime broth, it’s the ultimate comfort food with a Latin twist. Perfect for cold days or when you need a nourishing meal, this soup combines wholesome ingredients to create a vibrant and satisfying dish.
Ingredients
For the Soup:
- 1 tbsp avocado oil (or olive oil)
- 1 large poblano pepper, cored and diced
- 1 small white onion, diced
- 1 tbsp aji Amarillo paste (or 1 serrano or jalapeno pepper, cored and diced)
- 5 cloves garlic, minced
- 6 cups chicken stock, divided
- 2 cups shredded or diced cooked chicken
- 1 lb Yukon gold potatoes, diced
- 2 large carrots, peeled and diced
- ½ cup white or brown rice
- ½ cup peas
- 2 tsp ground cumin
For the Cilantro Blend:
- 1 bunch fresh cilantro leaves
- Juice of 1 lime
Optional Garnishes:
- Extra chopped fresh cilantro
- Thinly sliced green onions
Instructions
- Sauté Aromatics:
- Heat avocado oil in a large stockpot over medium heat.
- Add poblano pepper and onion, sauté for 5 minutes until translucent.
- Stir in aji Amarillo (or serrano/jalapeno pepper) and garlic, cooking for 2 more minutes.
- Prepare Cilantro Blend:
- Transfer sautéed vegetables to a blender and let cool.
- Set aside 1 cup of chicken stock for blending later.
- Cook the Soup Base:
- In the same pot, combine shredded chicken, potatoes, carrots, and peas.
- Add 5 cups of chicken stock, rice, and cumin.
- Stir, then bring the mixture to a boil.
- Reduce heat and simmer for 25–30 minutes until the vegetables are tender and the rice is cooked.
- Blend and Finish:
- In the blender with the sautéed vegetables, add cilantro leaves, lime juice, and the reserved chicken stock. Blend until smooth.
- Pour the blended cilantro mixture into the pot of cooked soup.
- Season and Serve:
- Season with salt and pepper to taste. Stir to combine all the flavors.
- Serve hot with optional garnishes of fresh cilantro or green onions.
Tips
- Cilantro Freshness: Use fresh cilantro for a vibrant green color and fresh flavor.
- Spice Level: Adjust the heat by using more or less aji Amarillo or substitute with milder peppers if preferred.
- Stock Quality: Homemade or low-sodium chicken stock enhances the soup’s flavor.
Variations and Substitutions
- Protein Options: Swap chicken with turkey or shrimp for a twist.
- Vegetarian Version: Use vegetable stock and omit chicken, adding extra veggies like zucchini or bell peppers.
- Grain Alternatives: Substitute rice with quinoa or barley for added texture.
FAQs
Q: Can I make this soup ahead of time?
A: Yes! Aguadito de Pollo tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze Aguadito de Pollo?
A: Absolutely! Let the soup cool completely, then freeze in individual portions for up to 3 months. Thaw and reheat on the stove.
Q: What can I use instead of aji Amarillo paste?
A: Serrano or jalapeno peppers are great substitutes for a similar kick of heat.
Serving Suggestions
- Serve with a side of crusty bread or Peruvian corn on the cob for a complete meal.
- Add a dollop of sour cream or avocado slices for extra creaminess.
Why You’ll Love This Recipe
- Healthy and Nutritious: Packed with lean protein, fresh vegetables, and vibrant herbs.
- Comforting and Filling: Perfect for chilly nights or when you need a warm, hearty meal.
- Easy to Customize: Adjust the ingredients and spice level to suit your tastes.
- Bursting with Flavor: The combination of cilantro, lime, and aji Amarillo makes it irresistibly unique.
Enjoy this authentic and delicious Aguadito de Pollo, a beloved Peruvian soup that’s as satisfying as it is flavorful!
Aguadito de Pollo (Peruvian Chicken Soup)
10
servings10
minutes40
minutesIngredients
For the Soup:
1 tbsp avocado oil (or olive oil)
1 large poblano pepper, cored and diced
1 small white onion, diced
1 tbsp aji Amarillo paste (or 1 serrano or jalapeno pepper, cored and diced)
5 cloves garlic, minced
6 cups chicken stock, divided
2 cups shredded or diced cooked chicken
1 lb Yukon gold potatoes, diced
2 large carrots, peeled and diced
½ cup white or brown rice
½ cup peas
2 tsp ground cumin
For the Cilantro Blend:
1 bunch fresh cilantro leaves
Juice of 1 lime
Optional Garnishes:
Extra chopped fresh cilantro
Thinly sliced green onions
Directions
- Sauté Aromatics:
- Heat avocado oil in a large stockpot over medium heat.
- Add poblano pepper and onion, sauté for 5 minutes until translucent.
- Stir in aji Amarillo (or serrano/jalapeno pepper) and garlic, cooking for 2 more minutes.
- Prepare Cilantro Blend:
- Transfer sautéed vegetables to a blender and let cool.
- Set aside 1 cup of chicken stock for blending later.
- Cook the Soup Base:
- In the same pot, combine shredded chicken, potatoes, carrots, and peas.
- Add 5 cups of chicken stock, rice, and cumin.
- Stir, then bring the mixture to a boil.
- Reduce heat and simmer for 25–30 minutes until the vegetables are tender and the rice is cooked.
- Blend and Finish:
- In the blender with the sautéed vegetables, add cilantro leaves, lime juice, and the reserved chicken stock. Blend until smooth.
- Pour the blended cilantro mixture into the pot of cooked soup.
- Season and Serve:
- Season with salt and pepper to taste. Stir to combine all the flavors.
- Serve hot with optional garnishes of fresh cilantro or green onions.
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