What happens when you give a basic chicken and rice soup a Peruvian upgrade? You get a delicious, fresh, zesty dish with a mildly spicy finish. This quick, easy, filling chicken soup makes an exciting weeknight meal.
On the Ingredient:
- Cilantro is what we in the US usually call the leaves of coriander plant. Of all herbs and spices, cilantro is known for having two separate groups of people, those who like it and those who think it tastes like soap. While tastes and preferences are highly individual, the differing opinion of cilantro actually has a genetic component. Most people report cilantro as having a fresh citrus flavor, while a smaller faction taste and smell a soapy quality that is rather unpleasant (read more). If you’re one of these people and have been told you’re wrong for claiming the taste, rest assured that your flavor receptors are built differently. Meanwhile, if the taste is pleasantly citrusy to you, you can be happy to enjoy some health benefits of cilantro. Research has shown that cilantro may help reduce the risk of heart disease, diabetes, obesity, and seizure severity. It may also help with energy levels and healthy hair and skin (read more on the benefits).
- There are several varieties of citrus called limes, but in the US, when something is labeled “lime,” it’s usually a Persian lime. Most limes are hybrids between citrons, pomelos, mandarins, or Micrantha (a type of papeda). Persian limes are a hybrid of Key limes and lemons. Compared with other lime varieties, Persian limes are larger, hardier, seedless, and have a longer shelf life, making them more desirable commercially.
Peruvian Chicken and Rice Soup with Cilantro, Chili, and Lime
6-8
servings15
minutes40
minutes45
minutesWhat happens when you give a basic chicken and rice soup a Peruvian upgrade? You get a delicious, fresh, zesty dish with a mildly spicy finish. This quick, easy, filling chicken soup makes an exciting weeknight meal.
Ingredients
1 tbsp neutral oil
1 large poblano pepper (chopped)
1 white onion (chopped)
1 large jalapeño pepper (chopped, seeds included)
5 cloves of garlic (minced)
6 cups chicken stock
2 cups shredded cooked chicken
1 lb golden potatoes (chopped)
2 large carrots (chopped)
1/2 cup white rice (washed)
1/2 cup frozen peas
2 tsps ground cumin
1 bunch fresh cilantro (about 2 cups loosely packed)
juice of 1 lime
salt and pepper to taste
Directions
- Heat a skillet over medium-low heat and add oil. Add the onions, poblano, and jalapeño. Season with salt and pepper and sauté for about 5 minutes, stirring occasionally, until the onions turn translucent. Add the garlic and cook a further 2 minutes, stirring occasionally. Remove from heat and set aside to cool.
- Bring 5 cups of chicken stock to a boil in a soup pot. Add the chicken, potatoes, carrots, rice, frozen peas, and cumin—season with salt and pepper. Bring to a simmer and cook for 20-30 minutes, until the potatoes are tender and the rice cooked. Turn off the heat.
- Transfer the onion and pepper mix to a blender. Add the cilantro, lime, and 1 cup of chicken stock. Blend until smooth. Add the puree to the coup and stir to combine. Check the seasoning and add salt if needed. Serve hot and enjoy.
