15-Min Green Chicken Soup
Peruvian aguadito with rotisserie chicken, cilantro, and potato in a bright, herbaceous broth—ready in 15 minutes. Serve with crackers for scooping.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 2 cups rotisserie chicken, shredded
- 1.5 cups cilantro (packed)
- 1 medium yukon gold potato
- 4 cups chicken broth
- 1 whole jalapeño
- 1 whole lime (juiced)
Instructions
- 1
Peel and dice the potato into 1/4-inch cubes. Mince the jalapeño, removing seeds for less heat if you prefer.
- 2
Pour broth into a pot and bring to a boil over high heat. Add diced potato and minced jalapeño.
- 3
Reduce heat to medium and simmer until potato is tender, about 6 minutes. Stir occasionally.
- 4
Roughly chop cilantro and add to the pot along with shredded chicken. Stir until cilantro wilts, ~60 seconds.
- 5
Squeeze lime juice over the soup. Taste and season with salt and pepper.
- 6
Serve hot in bowls with crackers on the side for scooping.
Tools you’ll need
- chef's knife
- cutting board
- 4-quart pot
- wooden spoon
- ladle
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