Venezuelan Chicken Cheese Soup (Chupe Criollo)
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
  1. Pour the oil into a large Dutch oven or soup pot and heat over medium
  2. Dump in the onions and cook 5 minutes
  3. Stir in the garlic, half the cilantro, cumin and cook for 2 minutes more
  4. Add the chicken breast, pour in the stock and bring to a boil
  5. Reduce heat and simmer 15 to 20 minutes, until chicken is cooked
  6. Remove chicken, cut into shreds and return to the pot
  7. Add the potatoes and cook for 20 minutes, or so, until fork tender
  8. Dump in the corn and remaining cilantro; pour in the milk and stir well
  9. Taste for seasoning and add salt and freshly ground black pepper as needed
  10. 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