Slow-Cooker Peruvian Cilantro Chicken Soup

Slow-Cooker Peruvian Cilantro Chicken Soup // Queen Smithereen.

Slow-Cooker Peruvian Cilantro Chicken Soup // Queen Smithereen.

Slow-Cooker Peruvian Cilantro Chicken Soup // Queen Smithereen.

Slow-Cooker Peruvian Cilantro Chicken Soup // Queen Smithereen.

One Year: Orange-Infused Sunflower Seed Butter Granola with Fennel and Golden Raisins
Two Years: Maple and Brown Butter Hazelnuts
Three Years: Banana Coconut Oatmeal Cookies
Four Years: Avocado Horiatiki Salad

Slow-Cooker Peruvian Cilantro Chicken Soup
Adapted from here

2 boneless skinless chicken breasts
1 yellow onion, diced
1 red bell pepper, diced
2 dried guajillo chiles
2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp turmeric powder
1 tsp dried oregano
1/4 tsp cayenne
2 quarts vegetable stock, divided
1/4 cup lime juice
1 bunch of fresh cilantro, stems removed, roughly chopped, plus more for serving
4 scallions, light green and white parts only, thinly sliced, plus more for serving
1 lb (roughly 4-6) yukon gold potatoes, skins on, diced
sea salt and ground black pepper, to taste
chili flakes and lime wedges, for serving

In a crockpot, combine chicken breasts, onion, bell pepper, chiles, cumin, chili powder, turmeric, oregano, cayenne, and 1 quart vegetable stock. Cover and set to high for 1.5 hours. When fully cooked, remove chiles and use two forks to gently shred the chicken. In a large pot, heat the other quart of vegetable stock on medium heat until it begins to bubble. Add lime juice, cilantro, and scallions. Remove from heat and use a handheld blender to blend until green, with small pieces of cilantro still present. Return to heat. Add potatoes and turn heat to high, allowing to boil, until potatoes are cooked through, about 10-15 minutes. Add pulled chicken mixture, including juices, and reduce to a simmer. Season to taste with sea salt and pepper. Serve with additional cilantro, chili flakes, and lime wedges. Soup will last up to four days if refrigerated in an airtight container.

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