Photo: Alex Farnum; Styling: Randy Mon
Total Time
40 Mins
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.

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

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

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