Peruvian Chicken, Lime and Chile Soup

Peruvian Chicken, Lime and Chile Soup
Ali Allen Copyright © 2015
  • Yield: 4 servings


1 small piece (approx. 1/2 ounce) of fresh turmeric, peeled and finely chopped (wear gloves while doing this to avoid the realistic nicotine stains)
1/4teaspoon aji amarillo powder (Peruvian yellow chile), if available, or use 1 teaspoon finely chopped fresh hot red chile
1 lime, juiced
14ounces can small white beans, such as cannellini, drained
4cups chicken stock
2teaspoons turmeric powder
1tablespoon polenta
4 skinless chicken breasts
2tablespoons vegetable oil
A small bunch of fresh cilantro, leaves plucked from stalks, to garnish


  1. Preheat the oven to 350°F. 
  2. Place the tomatoes on a baking dish, season with salt and olive oil, and roast in the oven for 30 minutes.
  3. Heat the stock. Add the tomatoes, turmeric, aji` amarillo, lime juice, beans, and a touch of salt, if needed. Simmer for 3 to 5 minutes.
  4. Meanwhile, mix together the turmeric powder, polenta, and 1 teaspoon of salt. Use the mixture to coat the chicken breasts.
  5. Heat a nonstick frying pan and add the vegetable oil. Cook the chicken breasts over medium heat for 8 minutes on each side until golden brown and cooked through.
  6. Pour the broth into a serving dish and slice the chicken breasts on top. Garnish with the cilantro.

Recipe reprinted with permission from The Magic of Broths © 2016 by Nick Sandler, Kyle Books

Nutritional Info *per serving

  • Calories 469
  • Fat 13.6g
  • Saturated Fat 1.6g
  • Sodium 2.8g
  • Carbohydrate 20.2g
  • Fiber 8.6g
  • Sugars 4.7g
  • Protein 62g