Peruvian Inspired Sopa De Pollo

This recipe utilizes a rotisserie chicken for depth of flavor and ease, featuring the vibrant kick of Aji Amarillo and Aji Panca.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

​1. Prepare the Cilantro Garlic Rice ​Cook 3 cups of rice according to the package instructions. ​Add a bit of avocado oil and 4 cloves of minced garlic to the pot or rice cooker before starting. ​Once the rice is done, fluff it and stir in a generous amount of chopped cilantro. Set aside.

Step 2

2. Sauté the Aromatics ​In a large soup pot, sauté the red onion, bell pepper, and carrot in avocado oil until softened. ​Add the remaining 4 cloves of garlic, Aji Amarillo paste, and Aji Panca paste. Sauté until fragrant.

Step 3

​3. Build the Soup ​Pour in the 12 cups of chicken broth. ​Add the shredded chicken, along with the chicken skin and juices from the rotisserie container for maximum flavor. ​Bring the mixture to a boil, then reduce heat and let it simmer for about 30 minutes.

Step 4

​​4. Combine and Season ​Stir the prepared cilantro garlic rice into the soup. ​Add half of the chopped green onions to the pot. ​Season with salt, garlic powder, and cumin to taste.

Step 5

​5. Serve ​Ladle into bowls and top with the remaining fresh cilantro and green onions.