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
How to Make It
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.
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.
Return shredded chicken to pot and stir in chile paste to taste and lemon juice. Ladle into bowls and sprinkle with parsley.
*Aji amarillo is a yellowish orange, fruity-hot chile from Peru. Find the paste at Latino markets.