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This will be your to-go chicken soup when you feel the need for comforting food in the wintertime. 
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Course: Side Dish, Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 10


  • 1 tbsp avocado oil (or olive oil)
  • 1 large poblano pepper, cored and diced
  • 1 small white onion, peeled and diced
  • 1 tbsp aji Amarillo paste (or 1 serrano or jalapeno pepper, cored and diced)
  • 5 cloves of garlic, peeled and minced
  • 6 cups of chicken stock, divided
  • 2 cups shredded or diced cooked chicken
  • 1 lb Yukon gold potatoes, diced
  • 2 large carrots, peeled and diced
  • ½ cup white or brown rice
  • ½ cup peas
  • 2 tsp ground cumin
  • 1 bunch fresh cilantro leaves
  • Juice of 1 lime
  • Optional garnishes: extra chopped fresh cilantro, thinly-sliced green onions


  • Using a large stockpot over medium heat, sautee poblano pepper and onion for 5 minutes or until transparent. Add aji Amarillo (or serrano or jalapeno pepper) and garlic. Cook for a couple of minutes more.
  • Transfer the sauteed veggies to the blender and let cool
  • To the same pot, add shredded chicken, potatoes, carrots, and peas
  • Add 5 cups of chicken stock to the pot
  • Stir in rice and cumin to the pot
  • Return pot to heat and bring to a boil. Simmer for 25-30 mins or until veggies are cooked and rice is tender.
  • Put the cilantro, lime juice, and one cup of stock into the blender containing the onion-pepper mixture and blend
  • Pour blended cilantro mixture into the pot with the cooked soup
  • Add salt and pepper to taste, give it all a stir and serve
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