Peruvian-Style Corn, Pepper, and Chicken Soup

Name: Peruvian-Style Corn, Pepper, and Chicken Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp About aji amarillo paste; 907 grams bone-in, skin-on chicken breasts (about; 3 ears corn, husked and cut crosswise into 1-in. rounds; 79 milliliters roughly chopped flat-leaf parsley; 6 Juice of half a lemon; 2 liters reduced-sodium chicken broth

Peruvian-Style Corn, Pepper, and Chicken Soup might be just the main course you are searching for. This recipe makes 6 servings with 308 calories, 33g of protein, and 14g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. Only Head to the store and pick up flat-leaf parsley, juice of lemon, chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

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.

Ingredients you will need

Whole Chicken

Broth

Equipment you will use

Pot

Transfer to a plate and allow to cool. Skim broth.

Ingredients you will need

Broth

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.

Ingredients you will need

Bell Pepper