Peruvian Chicken & Potato Soup
Creamy yet broth-based, this classic Peruvian comfort soup balances tender chicken, potatoes, and corn with turmeric, cumin, and a silky finish of evaporated milk and egg yolk. Served with lime wedges and fresh cilantro.
- Total time
- 50 min
- Servings
- 6
- Calories
- 298
- Protein
- 32g
Ingredients
12 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Slice onion into 1/2-inch-thick wedges. Mince garlic. Peel potatoes and cut into 1-inch cubes.
Step 2
Pour broth into a large pot and bring to a boil over medium-high heat, ~5 minutes.
Step 3
Add chicken, onion, garlic, cumin, and turmeric. Return to a simmer.
Step 4
Simmer 15 minutes, then add potatoes. Continue simmering 10 minutes until potatoes are almost tender.
Step 5
Stir in corn and simmer 3 more minutes until potatoes are fully tender and corn is heated.
Step 6
Remove from heat. Lift chicken onto a cutting board and shred into bite-sized pieces.
Step 7
Whisk egg yolk with evaporated milk in a small bowl until combined.
Step 8
Slowly pour egg mixture into the pot while stirring gently. Do not boil or the egg will curdle.
Step 9
Return shredded chicken to the pot and stir. Season with salt and pepper to taste.
Step 10
Ladle soup into bowls. Top with fresh cilantro and serve with lime wedges on the side.
Tools you’ll need
- large pot (6+ quart capacity)
- cutting board
- chef's knife
- small bowl
- whisk
- wooden spoon
- ladle
- tongs or fork
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
