Peruvian Chicken Soup
"It's a chicken soup with tons of cilantro"Serves Yes | Prep Time 30 mins | Cook Time The longer the tastier
Why I Love This Recipe
Yum yum in my tum!
There's lots of different variations of this online, but I personally like the ones where you roast the peppers first. Add some spicier peppers to the mix if you're a spicy person, don't skimp on the cilantro, and make sure it's a fresh lime, not the bottled juice!
Submitted by: "Andrea Gress"
Ingredients You'll Need
Chicken soup homemade
Medium spice peppers, like poblano, hungarian, cubanelle (3-5 of them)
1 large bunch of cilantro
You'll also need a blender
1. Make a nice homemade chicken soup. You may already have a recipe you like. I tend to use leftovers from a roast chicken, bubbled up with sauteed onion/garlic, carrot, potate, mushrooms, peas, bell pepper, wild rice. This recipe is nice with some cumin. But you do you.
2. While the soup is bubbling away, make the green stuff. Roast the peppers at 375, until they start to get that nice toasted brown look to them. Now chop the cilantro up, and juice the entire lime, and put both of those in a blender. If your blender hates life, it's best to chop the cilantro pretty fine so it blends well. Add the roasted peppers to the blender (let them cool if your blender is not heat friendly). Add enough warm/hot water to get the blender running smoothly, and blend! You should end up with a drinkable consistency- add more water as needed.
3. When the soup is ready, add the green liquid to the soup, right before serving- give it a gentle stir, and eat!