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Cornmeal and potatoes are two of Peru's ancient staples; this recipe incorporates both. We also use a common Peruvian technique: thickening the broth with ground peanuts.

Recipe by Cooking Light March 2001


Credit: Randy Mayor; Mary Catherine Muir

Recipe Summary test

6 servings (serving size: 1 2/3 cups)


Ingredient Checklist


Instructions Checklist
  • Place peanuts in a spice or coffee grinder; process until medium ground.

  • Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until lightly browned. Stir in ground peanuts, water, and next 5 ingredients (water through sweet potato); bring to a boil. Reduce heat, and simmer 15 minutes. Stir in chicken; cook 10 minutes or until chicken is done. Stir in cilantro.

  • Note: To make ahead, prepare the soup as directed, but stop before adding the cilantro. Cover soup and refrigerate up to two days. Let stand 30 minutes at room temperature; place in a saucepan over medium heat. Cook the soup until thoroughly heated; stir in cilantro.

Nutrition Facts

350 calories; calories from fat 26%; fat 10.2g; saturated fat 1.7g; mono fat 4.1g; poly fat 3.5g; protein 32g; carbohydrates 32.4g; fiber 4.6g; cholesterol 66mg; iron 2.4mg; sodium 478mg; calcium 53mg.