Ingredients

1 tablespoon avocado oil (or olive oil)

1 large poblano pepper, cored and diced

1 small white onion, peeled and diced

1 tablespoon aji amarillo paste (or 1 serrano or jalapeño pepper, cored and diced)

5 cloves garlic, peeled and minced

6 cups chicken stock, divided

2 cups shredded or diced cooked chicken

1 pound Yukon gold potatoes, diced

2 large carrots, peeled and diced

1/2 cup white or brown rice

1/2 cup peas

2 teaspoons ground cumin

1 bunch fresh cilantro leaves

Juice of 1 lime

Optional garnishes: extra chopped fresh cilantro leaves, thinly-sliced green onions

Instructions

Step 1: Heat oil in a large stock pot over medium-high heat. Add the diced poblano pepper and white onion, and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent. Stir in the aji amarillo paste (or diced serrano or jalapeño) and garlic. Continue sautéing for 1-2 more minutes, until the garlic is fragrant. Transfer the entire mixture to a large blender, and set aside to cool.

Step 2: Return the stockpot to the heat. Add 5 cups chicken stock, cooked chicken, potatoes, carrots, rice, peas, and cumin, and stir to combine. Bring the mixture to a simmer. Then reduce heat to medium-low so the soup maintains a low simmer. Cover partially and cook, stirring occasionally, for 25-30 minutes, or until the potatoes are fork-tender and the rice is cooked.

Step 3: Once the soup is ready, add the cilantro leaves, lime juice, and the remaining 1 cup chicken stock to the blender with the pepper mixture. Pureé for 1-2 minutes, or until the mixture is completely smooth.

Step 4: Stir the cilantro mixture into the soup. Taste and season with a generous pinch of salt and black pepper as needed.

Step 5: Serve immediately, topped with your desired garnishes such as extra chopped fresh cilantro leaves or thinly sliced green onions.

Tips & Variations

For a spicier soup, add extra aji amarillo paste or use a hotter chili pepper like habanero.

Leftover rotisserie chicken works perfectly for a quick version.

Use brown rice for a nuttier flavor and added fiber, but increase cooking time accordingly.

If you prefer a chunkier soup, reserve some of the pepper and onion sauté mixture and stir it in after pureeing.

FAQs

Can I make Aguadito De Pollo without a blender?

Yes, you can finely chop the sautéed pepper, onion, garlic, and cilantro instead of pureeing for a chunkier texture. The soup won’t be as smooth but will still be delicious and flavorful.

What can I substitute for aji amarillo paste?

If you can’t find aji amarillo paste, use diced serrano or jalapeño peppers to add some heat and flavor. You can also try a mild yellow chili paste or a pinch of cayenne with a bit of turmeric for color.