Peruvian Cream of Chicken Soup

Peruvian Cream of Chicken Soup

1 review, 5 star(s). 100% would make again

Ready in 30 minutes

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.


1 pound ground raw chicken; or turkey
1/2 cup onion; chopped
4 cloves Garlic; minced
3 cups milk
1 cup sour cream
2 10.5-oz cans condensed cream of chicken soup
11 ounces corn with peppers & black beans; drained
14 1/2 ounces fire-roasted diced tomatoes
8 ounces green chilies; drained, diced
2 tablespoons aji panca pepper paste
4 tablespoons fresh cilantro or parsley; snipped
1/2 teaspoon ground red pepper
2 cups Monterey Jack cheese; shredded
Fresh cilantro or parsley; (optional)

Original recipe makes 8 Servings



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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Calories Per Serving: 666 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Aji Panca is a type of chile pepper that is commonly grown in Peru, and frequently used in Pervian cuisine. It is dark red, mild pepper with a smokey, fruity taste. It's often sold dried, or prepared into a paste. You can find the dried peppers and jarred paste in Latin & asian grocery stores. [I posted this recipe.]
Firebyrd 6y ago

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