Peruvian Chicken & Potato Soup
Creamy yet broth-based, this classic Peruvian comfort soup balances tender chicken, potatoes, and corn with turmeric, cumin, and a silky finish of evaporated milk and egg yolk. Served with lime wedges and fresh cilantro.
- Total time
- 50 min
- Servings
- 6
- Calories
- 298
- Protein
- 32g
Ingredients
- 1.5 lb boneless, skinless chicken breasts
- 1 large yellow onion
- 4 cloves garlic cloves
- 1.5 lb Yukon gold potatoes
- 1 cup fresh corn kernels (or frozen)
- 8 cups chicken broth
- ½ cup evaporated milk
- 1 large egg yolk
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ⅓ cup fresh cilantro (chopped) plus lime wedges for serving
- 1 pinch salt and pepper to taste
Instructions
- 1
Slice onion into 1/2-inch-thick wedges. Mince garlic. Peel potatoes and cut into 1-inch cubes.
- 2
Pour broth into a large pot and bring to a boil over medium-high heat, ~5 minutes.
- 3
Add chicken, onion, garlic, cumin, and turmeric. Return to a simmer.
- 4
Simmer 15 minutes, then add potatoes. Continue simmering 10 minutes until potatoes are almost tender.
- 5
Stir in corn and simmer 3 more minutes until potatoes are fully tender and corn is heated.
- 6
Remove from heat. Lift chicken onto a cutting board and shred into bite-sized pieces.
- 7
Whisk egg yolk with evaporated milk in a small bowl until combined.
- 8
Slowly pour egg mixture into the pot while stirring gently. Do not boil or the egg will curdle.
- 9
Return shredded chicken to the pot and stir. Season with salt and pepper to taste.
- 10
Ladle soup into bowls. Top with fresh cilantro and serve with lime wedges on the side.
Tools you’ll need
- large pot (6+ quart capacity)
- cutting board
- chef's knife
- small bowl
- whisk
- wooden spoon
- ladle
- tongs or fork
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
