Venezuelan Chicken Cheese Soup (Chupe Criollo)
Author: eSoupRecipes.com
Recipe type: Soup
Cuisine: Venezuelan
- 1 tablespoon olive oil
- 1 white onion, diced
- 4 garlic cloves, smashed and minced
- 1 bunch cilantro, chopped
- 1 teaspoon cumin
- 1 pound boneless, skinless chicken breast
- 6 cups chicken stock
- 1 pound red potatoes, scrubbed and cut into ½-inch pieces
- 15-ounce can whole kernel corn, drained and rinsed thoroughly with cold water
- 12-ounce can evaporated milk
- 4 to 6 ounces mozzarella cheese, shredded
- Salt and pepper to taste
- Pour the oil into a large Dutch oven or soup pot and heat over medium
- Dump in the onions and cook 5 minutes
- Stir in the garlic, half the cilantro, cumin and cook for 2 minutes more
- Add the chicken breast, pour in the stock and bring to a boil
- Reduce heat and simmer 15 to 20 minutes, until chicken is cooked
- Remove chicken, cut into shreds and return to the pot
- Add the potatoes and cook for 20 minutes, or so, until fork tender
- Dump in the corn and remaining cilantro; pour in the milk and stir well
- Taste for seasoning and add salt and freshly ground black pepper as needed
- Bring mixture to a simmer and serve topped with shredded mozzarella cheese (It’s also great with a few pickled jalapeno pepper slices, too)
I had a fully-cooked chicken breast on hand and used it for this go-round. In case you're wondering why that chicken was already cooked!
Recipe by eSoupRecipes at https://esouprecipes.com/venezuelan-chicken-cheese-soup-chupe-criollo
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