1-First Step: Mise en Place: Begin with your prep work to make everything flow easily. Dice the chicken if needed, wash and peel your veggies like the potatoes and carrots, and measure out spices such as cumin. This should take about 10 minutes, setting you up for aji amarillo chicken soup success aim for medium-sized pieces so they cook evenly!

2-Second Step: Sautéing Aromatics: Heat 1-2 tablespoons of oil in a large pot over medium-high heat watch for it to shimmer! Add the diced poblano and onion, sautéing for about 5 minutes until they’re soft and fragrant. Stir in the aji amarillo paste and garlic next, cooking for 1-2 minutes to build that bold base for your Peruvian pollo soup. For a low-calorie twist, use just 1 tablespoon of oil to cut back on fat while keeping flavors intact.

3-Third Step: Building the Broth: Now, add 5 cups of chicken stock, the cooked chicken, potatoes, carrots, rice, peas, and cumin to the pot. Give it a good stir and bring it to a boil, then reduce to a low simmer for about 25-30 minutes. This step lets everything meld together in your Andean chicken soup keep an eye on it to avoid overcooking. If you’re going vegan, swap the chicken stock for veggie stock to maintain that rich broth.

4-Fourth Step: Adding Starches: Once the base is simmering, the rice and potatoes will need that 25-30 minutes to become tender, but check periodically. If you prefer gluten-free, use quinoa instead of rice for a nutty variation in this Peruvian chicken stew. Timing is key here add any extras like more veggies for a heartier soup, ensuring all elements finish cooking together for the best texture.

5-Fifth Step: Finishing Touches: While the soup simmers, blend the cooled pepper mixture with cilantro, lime juice, and the remaining stock until smooth, then stir it in. Taste and season with salt and pepper adjust acidity with more lime if needed. For a creamy, low-calorie version, skip any heavy additions and let the natural flavors shine in your Peruvian chicken soup. Let it rest for a couple of minutes before serving to blend everything perfectly.

6-Final Step: Serving: Ladle the soup into bowls, garnish with extra cilantro and green onions, and enjoy! Pair it with some bread for a complete meal portion about 1-2 cups per person. For dietary adaptations, like vegan swaps, this Peruvian pollo soup is super versatile. Try our chicken tacos recipe for a fun side that complements the flavors.