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Peruvian Cilantro Chicken Soup

An aromatic and delicious take on chicken soup. Cilantro lovers rejoice!
Prep Time 10 mins
Cook Time 25 mins
Servings 4


  • 3 tablespoons butter
  • 1 small chopped onion - 1/2 cup
  • 1 small sliced leek - 1/2 cup
  • 1/2 chopped green bell pepper - 1/4 cup
  • 1 small chopped carrot - 1/2 cup
  • 1 medium heat chile pepper* (Anaheim or Poblano) - 1/4 cup
  • 1 tablespoon of grated garlic - about 2 large cloves
  • 1 teaspoon powdered cumin
  • 2 teaspoons fresh chopped oregano (or 1 tablespoon dried)
  • 4 cups warmed chicken broth
  • 4 small peeled potatoes, left whole or cut into large chunks
  • 2 ears of corn chopped into chunks
  • Chicken reserved from broth making** or 1 lb chicken thighs cut into chunks
  • 1 bunch of fresh cilantro
  • 1 hot chile pepper* (Jalapeño or Serrano)
  • 1 medium clove garlic
  • 2 cups warmed broth
  • Scallions and limes for garnish


  • In heavy bottomed pot, heat fat over medium-high heat. Add chopped onion, leek, bell pepper, carrot, and medium-heat chile pepper. Sprinkle with a little salt, sauté, and allow vegetables to become soft. About 5 minutes.
  • Add grated garlic (it helps to grate with a microplane), cumin, and oregano. Sautee until very fragrant, about 2 minutes.
  • Add 4 cups warmed chicken broth. Stir, then add in potatoes, corn and chicken.*
  • While starches/chicken are cooking, blend the following in a blender: 1 bunch of cilantro, 1 hot chile pepper, 1 medium clove of garlic, and 2 cups warmed chicken broth. Once blended, add mixture to soup pot.
  • Once everything is cooked through, taste and add salt and pepper. Taste again and adjust as needed.
  • Serve with limes and garnish with chopped scallions.


  1. *Feel free to remove the seeds from the chile peppers if you like less heat.
  2. ** I typically make my chicken broth with a whole chicken, so I have meat leftover to use in soups. Please see this post for instructions on how to make chicken broth.