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Peruvian-Style Corn, Pepper, and Chicken Soup

Photo: Alex Farnum; Styling: Randy Mon
Total time 40 mins
Yield Serves 6 to 8 (serving size: 2 cups)
This soup makes a nice change of pace from corn on the cob, and it works as a main course too.


  • 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

Nutrition Information

  • calories 131
  • caloriesfromfat 14 %
  • protein 19 g
  • fat 2.1 g
  • satfat 0.5 g
  • carbohydrate 9.9 g
  • fiber 1.3 g
  • sodium 627 mg
  • cholesterol 37 mg

How to Make It

  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.

  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.

  3. Return shredded chicken to pot and stir in chile paste to taste and lemon juice. Ladle into bowls and sprinkle with parsley.

  4. *Aji amarillo is a yellowish orange, fruity-hot chile from Peru. Find the paste at Latino markets.