Peruvian-Style Corn, Pepper, And Chicken Soup

1. 1

   Put broth and chicken in a large pot. Bring to a boil, then reduce to a gentle simmer and cook until chicken is cooked through, about 20 minutes. Transfer to a plate and allow to cool. Skim broth.

2. 2

   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. Meanwhile, remove skin and bones from chicken and shred meat into pieces.

3. 3

   Return shredded chicken to pot and stir in chile paste to taste and lemon juice. Ladle into bowls and sprinkle with parsley.

4. 4

   *Aji amarillo is a yellowish orange, fruity-hot chile from Peru. Find the paste at Latino markets.

* Per serving · 4 servings · Values may vary.

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