Peruvian-Style Corn, Pepper, and Chicken Soup
Photo: Alex Farnum; Styling: Randy Mon
This soup makes a nice change of pace from corn on the cob, and it works as a main course too.
How to Make It
Step 1
1
Put broth and chicken in a large pot. Bring to a boil, then reduce to a gentle simmer and cook until chicken is cooked through, about 20 minutes. Transfer to a plate and allow to cool. Skim broth.
Step 2
2
Add corn and bell peppers to broth and bring to a boil, then reduce to a simmer and cook until peppers and corn are just tender, about 5 minutes. Meanwhile, remove skin and bones from chicken and shred meat into pieces.
Step 3
3
Return shredded chicken to pot and stir in chile paste to taste and lemon juice. Ladle into bowls and sprinkle with parsley.
Step 4
4
*Aji amarillo is a yellowish orange, fruity-hot chile from Peru. Find the paste at Latino markets.
Ingredients
8 cups reduced-sodium chicken broth
2 bone-in, skin-on chicken breasts (about 2 lbs.)
3 ears corn, husked and cut crosswise into 1-in. rounds
1 1/2 red bell peppers, cut into 3/4-in. chunks
About 1 tbsp. aji amarillo paste*
Juice of half a lemon
1/3 cup roughly chopped flat-leaf parsley
