This hearty chicken soup builds flavor quickly, thanks to store-bought recaito, a cooking base made from culantro, onions, sweet peppers and garlic. Each bite is packed with veggies, including potatoes, carrots and red bell pepper. Lime juice finishes the dish to add brightness.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin
- 4 cups lower-sodium chicken broth
- 1 (12 ounce) jar recaito cooking base (see tip)
- 2 cups cubed scrubbed baby gold or yukon gold potatoes (1/2-inch)
- 1 cup cubed scrubbed carrots (1/2-inch)
- 1 cup chopped red bell pepper
- 1 ½ cups shredded rotisserie chicken
- 1 cup frozen green peas
- 2 tablespoons fresh lime juice
- ⅛ teaspoon salt
Directions
- Heat oil in a medium Dutch oven over medium heat. Add cumin; cook, stirring often, until fragrant, about 1 minute. Stir in broth and recaito; bring to a boil over high heat. Stir in potatoes, carrots and bell pepper. Reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are just tender, 8 to 10 minutes. Stir in chicken and peas; cook, stirring occasionally, until the chicken and peas are heated through, about 2 minutes. Stir in lime juice and salt.