Peruvian-Style Corn, Pepper And Chicken Soup

1. 1

   Put broth and chicken in a large pot, bring to boil, then reduce to a simmer and cook until chicken is cooked through, about 20 minutes.

2. 2

   Transfer chicken to plate and allow to cool; skim broth.

3. 3

   If using potato, add now to broth and simmer for about 10 minutes or until it's starting to get tender but is not quite done.

4. 4

   Add corn and bell peppers to broth and bring to a boil then reduce to a simmer and cook until peppers and corn are just tender, about 5 minutes.

5. 5

   Meanwhile, remove skin and bones from chicken and shred the meat.

6. 6

   Return the shredded chicken to the pot and stir in the chile paste to taste and lemon juice.

7. 7

   Ladle into bowls and sprinkle with the parsley.

* Per serving · 4 servings · Values may vary.

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