Spicy Chicken and Cilantro Soup

Well, it’s officially cold in South Africa!

Now I know you will say it isn’t cold, but look at it how I see it – over the summer it was rainy and hot and somewhat humid at a high of 40 degrees Celsius, NOW though it is getting dry and the highs are like 20 degrees.

It is kind of like how people who encounter snowy winters think that 20 degrees is hot. But that’s not hot, hot is the peak of summer along the equator. Yet I know that it is hot when you have lived in the cold that comes with winter. Just like this is rather cold after living in a hot summer in Africa.

So with the cold that has decided to show its face in my life, a soup was needed. A soup with kick? Even better!

Peruvian Chicken Cilantro Soup

With my love for Latin American cuisine, this meal showcases Peruvian cuisine. If you end up loving this meal as much as we have you will surely love Peruvians as well!

I got the recipe from the website Nutrients, You Fools, however the direct link to the recipe can be found here.

Ingredients:

  • 2 Tablespoons butter (unsalted)
  • 1 (75g) small yellow onion, chopped
  • 1 (44g) small leek, sliced
  • 1 (90g) green bell pepper, chopped
  • 1 (25g) small carrot, chopped
  • 1 green serrano chili, chopped
  • 2 large cloves garlic, minced
  • 1 teaspoon powdered cumin
  • 1 Tablespoon dried oregano
  • 4 cups (1L) warmed chicken broth
  • 4 (520g) small potatoes, roughly chopped
  • 1 cup (275g) baby corn, roughly chopped
  • 4 (1.1kg) breasts chicken, cooked and shredded
  • Salt and pepper to taste
  • 1 (30g) bunch cilantro
  • 1 green serrano chili
  • 1 large clove garlic
  • 2 cups (500mL) warm chicken broth
  • 2 small limes, chopped (optional)
  • 1 green onion, sliced (optional)

Instructions:

  1. In a large pot, on medium heat melt butter and sauté onion, leek, pepper, carrot and chili peppers for five minutes or until all vegetables are soft.Chopped vegetables

  2. Add grated garlic, cumin, and oregano to vegetables and sauté until fragrant.

  3. Add four cups of broth, potatoes, baby corn, and shredded chicken breast to vegetables. Add salt and pepper to taste.

  4. While chicken is cooking, blend cilantro, serrano chili, garlic, and two cups chicken broth in blender. Add mixture to soup and mix.

  5. Once everything is blended through, add additional salt and pepper or adjust additional flavours to mixture if needed.

  6. Serve with chopped lime and green onions. This is optional.

  7. Enjoy!

This soup was fabulous! My body was thoroughly warmed up.

Is anyone else lazy about making broths like I am? If so I made today’s chicken broth with three of these individual packets of chicken seasoning. These packets are pretty amazing and flavoursome!

Roast Chicken Stock IMG_2872

So these serrano chilies, did you know that they are called serenade chilies in English? I didn’t till I Googled serenade chilies!

Anyway, this was a great meal and I’m sure I’ll be sipping at the soup for a few hours to come. May even have some with the housekeeper for lunch tomorrow! It’ll definitely help me with the weather.

Hope you all enjoy it!

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