Peruvian Cream of Chicken Soup
Thick with cream, chicken, and vegetables, this colorful soup is perfect for those blustery days when you just want to curl up in front of the fireplace.
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|1 poundground raw chicken; or turkey|
|1/2 cuponion; chopped|
|4 clovesGarlic; minced|
|1 cupsour cream|
|2 10.5-oz canscondensed cream of chicken soup|
|11 ouncescorn with peppers & black beans; drained|
|14 1/2 ouncesfire-roasted diced tomatoes|
|8 ouncesgreen chilies; drained, diced|
|2 tablespoonsaji panca pepper paste|
|4 tablespoonsfresh cilantro or parsley; snipped|
|1/2 teaspoonground red pepper|
|2 cupsMonterey Jack cheese; shredded|
|Fresh cilantro or parsley; (optional)|
Peruvian Cream of Chicken Soup Preparation
In a large saucepan or dutch oven cook ground chicken or turkey, onion, and garlic until chicken or turkey is no longer pink and onion is tender but not brown. Drain fat from pan. Stir in milk, sour cream, cream of chicken soup, corn, tomatoes, chili peppers, aji panca, cilantro or parsley, and ground red pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
Add cheese; cook and stir until cheese melts. Garnish each serving with additional cilantro or parsley, if desired.
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