This herbalicious bowl takes it cues from aguaditio, a Peruvian classic. Corn and potatoes, veggie staples in Peru, are the filler-uppers, and this version subs in quinoa for the usual rice. The great green hue? A cilantro puree made with fresh chili brightens the pot, in looks and taste.
Try our other international chicken soup recipes to go global with the ultimate homey classic:
- 1 bunch cilantro, trimmed
- 4 garlic cloves, 2 minced
- 1/2 serrano chile (seeds removed), coarsely chopped
- 6 1/3 c. Simple Chicken Stock (recipe link in directions), plus 2 cups of shredded chicken
- 1 tbsp. olive oil
- 1 onion, chopped
- 1/2 tsp. cumin
- 2 c. frozen corn kernels (do not thaw)
- 3 Yukon gold potatoes, peeled and cut into chunks
- 1 tsp. coarse salt
- 1 c. cooked quinoa
- Pulse cilantro, whole garlic, and chile in a food processor. Whir in 1/3 cup Simple Chicken Stock, or enough for a thick puree to form. Set aside.
- Heat oil over medium heat in a large saucepan. Add onion and minced garlic, and cook, stirring, until onion is translucent, about 5 min. Add corn, potatoes, remains 6 cups stock, and the salt. Bring to a boil. Reduce heat, and simmer until potatoes are tender, 18 to 20 min.
- Add shredded chicken, cilantro puree, and lime juice. Cook to heat through, 3 min. Top each serving with 1/4 cup quinoa. Serve with lime wedges.
This recipe originally appeared in the March 2017 issue of Dr. Oz The Good Life.