Aguadito de Pollo

Loaded with flavor, this Peruvian Chicken and Rice Soup is a unique spin on the everyday chicken soup and a great recipe for your soup arsenal. Feel free to add a handful of corn kernels to this recipe, if you like -- it's all good! This recipe makes 8-10 servings.

PREP TIME: 10 minutes
COOK TIME: 40 minutes

1 tablespoon olive oil
1 large poblano pepper, seeded, cored and diced
1 small white onion, finely chopped
1 serrano or jalapeño pepper, seeded, cored and minced
5 cloves garlic, minced
6 cups chicken stock, divided
2 cups shredded or diced cooked chicken
1 pound Yukon gold potatoes, diced
2 large carrots, peeled and diced
1/2 cup white or brown rice
1/2 cup peas
2 teaspoons ground cumin
1 bunch fresh cilantro leaves
Juice of 1 lime
Extra chopped fresh cilantro leaves, thinly-sliced green onions, for garnish

Heat oil in a large stock pot over medium-high heat. Add the diced poblano pepper and white onion; sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent. Stir in the minced chili pepper and the garlic; cook for two more minutes. Transfer the entire mixture to a large blender, and set aside to cool.

Return the stock pot to the heat. Add 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas and cumin; 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 25-30 minutes, or until the potatoes are fork-tender and the rice is cooked.

Add the cilantro leaves and lime and remaining 1 cup chicken stock to the blender along with the pepper mixture. Pureé for 1-2 minutes, or until the mixture is completely smooth. Stir the puree into the soup, garnish with cilantro and green onions and serve warm.