This soup makes a nice change of pace from corn on the cob, and it works as a main course too.

This Story Originally Appeared On sunset.com

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Credit: Alex Farnum; Styling: Randy Mon

Recipe Summary test

total:
40 mins
Yield:
Serves 6 to 8 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

131 calories; calories from fat 14%; protein 19g; fat 2.1g; saturated fat 0.5g; carbohydrates 9.9g; fiber 1.3g; sodium 627mg; cholesterol 37mg.
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