Peruvian-style Chicken Soup (Gluten-Free)

Celiac.com 11/26/2015 - I love a good chicken soup, and I'm always keen to try a style I haven't tried before. This common Peruvian recipe incorporates rice, corn, peas, and other vegetables, along with a bit of serrano chili for a nice snap. It goes great with gluten-free bread and a nice gluten-free beer.

Ingredients:

• 3-4 tablespoons olive oil
• 8-10 cups chicken broth
• 5-6 Yukon Gold potatoes, cut into large chunks
• 4 skinless, boneless chicken breast halves - cut into large chunks
• 1 cup green peas
• 1 cup corn
• 1 medium onion, chopped
• 1 teaspoon minced garlic
• 1 tablespoon seeded, minced serrano chile
• ½ cup chopped cilantro
• ½ red bell pepper, chopped
• 1 cup uncooked white rice
• salt and pepper to taste

Celiac.com Sponsor (A12):
Directions:
Season the chicken with salt and pepper.

Heat the olive oil in a large, heavy pot over medium-high heat.

Stir in the onion, garlic, and serrano chili, and cook until 1-2 minutes, until the onion softens.

Add the chicken, and cook for 5 more minutes.

Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.

Add the chicken broth, potatoes, and rice.

Bring to a boil, then lower heat to medium-low, and simmer 30-40 minutes, until the chicken is opaque and the potatoes are cooked through.