Yield: 8-10 servings
1 tablespoon avocado oil (or olive oil)
1 large poblano pepper, cored and diced
1 small white onion, peeled and diced
1 serrano or jalapeño pepper, cored and diced
5 cloves garlic, peeled and minced
6 cups chicken stock, divided
2 cups shredded or diced cooked chicken
1 pound Yukon gold potatoes, diced
2 large carrots, peeled and diced
1/2 cup white or brown rice
1/2 cup peas
2 teaspoons ground cumin
1 bunch fresh cilantro leaves
juice of 1 lime
optional garnishes: extra chopped fresh cilantro leaves, thinly-sliced green onions
Heat oil in a large stock pot 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 1-2 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 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 25-30 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 remaining 1 cup chicken stock to the blender along with the pepper mixture. Pureé for 1-2 minutes, or until the mixture is completely smooth.
Stir the cilantro mixture into the soup. Taste, and season with a generous pinch (or more) of salt and black pepper as needed.
Serve immediately, topped with your desired garnishes.
Feel free to also add in 1/2 cup whole kernel corn if you’d like. And some traditional recipes also add in diced red bell pepper, which you’re welcome to add. Also, if the soup is too thick to your liking, feel free to add in an extra cup of chicken stock.