Peruvian Aguadito de Pollo2 min read
This traditional Peruvian soup, also known affectionately as “levanta muertos” or “wake the dead,” packs a flavorful punch with cilantro, jalapeno, and lime. Classically made with potatoes, rice, or sometimes noodles, this lightened up version features cauliflower rice for all the texture and none of the heft. Cilantro is a powerfully medicinal herb, known for its ability to bind to heavy metals in the body and assist in detoxification. This delicious and bracing soup makes the perfect healthy winter supper.
Total Time: 35 minutes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 2 yellow onions, peeled and chopped
- 6 cups chicken stock
- 1 boneless skinless chicken breast
- 2 garlic cloves, peeled chopped
- 1 bunch cilantro, leaves and stems chopped
- ½ jalapeno
- Juice and zest of 4 limes, plus extra to serve
- ¼ cup water
- 2 cups riced cauliflower
- 1 cup corn kernels
- 1 red bell pepper, cored and minced
- 1 cup frozen peas
- Kosher salt, to taste
- In a large soup pot over medium heat, add the olive oil, cumin, and ½ the chopped onions. Sauté for 2-3 minutes until slightly softened.
- Add the chicken stock and chicken breast, lower the heat to a simmer, cover the pot and cook for 15-20 minutes, until the chicken is cooked through.
- While the chicken cooks, prepare the cilantro mixture. In a blender or food processor, blitz together the remaining onion, garlic, cilantro, jalapeno, lime juice and zest, and water, until smooth. You can add a bit more water if needed to form a smooth mix. Set aside.
- When the chicken is cooked, remove it and shred it with two forks or your hands. Return the chicken to the pot.
- Add the riced cauliflower, corn, and bell pepper to the soup. Cook it for 10 minutes until the cauliflower is tender.
- Add the peas, and stir in ½ the prepared cilantro mixture. Cook for two more minutes, then season to taste with salt, and more of the cilantro mix if needed. Serve with additional cilantro on the side if desired. Enjoy!