Ingredients
1tbspavocado oilor olive oil
1poblano pepperlarge, cored and diced
1white onionsmall, peeled and diced
1tbspaji amarillo pasteor 1 serrano or jalapeño pepper, cored, and diced
5garlic clovespeeled and minced
6cupschicken stockdivided
2cupschickenshredded or diced cooked
1lbYukon gold potatoesdiced
2carrotslarge, peeled and diced
½cupwhiteor brown rice
½cuppeas
2tspground cumin
1fresh cilantro leaves
1juice lime
Preparation
Heat oil in a large stockpot 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 to 2 more minutes until the garlic is fragrant. Transfer the entire mixture to a large blender, and set aside to cool.
Return the stockpot to the heat. Add 5 cups of chicken stock, cooked chicken, potatoes, carrots, rice, peas, cumin, and stir to combine.
Bring the mixture to a simmer. Then reduce heat to medium-low so that the soup maintains a low simmer.
Cover partially and cook, stirring occasionally, for 25 to 30 minutes, or until the potatoes are fork-tender and the rice is cooked.
Once the soup is ready, add the cilantro leaves and lime and the remaining 1 cup chicken stock to the blender along with the pepper mixture.
Pureé for 1 to 2 minutes or until the mixture is completely smooth.
Stir the cilantro mixture into the soup. Taste and season with a generous pinch of salt and black pepper as needed.
Serve immediately, topped with your desired garnishes.
