chupe de pollo

Chupe is a word used in South America to describe a hearty, maincourse soup. I grew up eating my mom’s comforting chupe de pollo, and the sweet smell of the sofrito cooking in butter is reminiscent of my joyful youth in Venezuela. Chupe is a cross between a corn chowder and a chicken noodle soup; like any delicious homemade soup, start out by making your own stock for the best results.

SERVES | 6 |

½ stickbu er,salted

4 clovesgarlic,minced

1 largesweetyellowonion,finelychopped

1 redbellpepper,finelychopped

4 greenonions,finelychopped

1 bunchofcilantro,minced,dividedinhalf

1 Tbspkoshersalt

2 largeYukonGoldpotatoes,cutintosmallcubes

1 cupsweetcornkernels

64 ozhigh-qualitychickenstock

(preferablyhomemade)

2 cupsshredded,cookedchicken

½ lbquesofresco,mediumdiced

1 cupheavycream

/ preparation / In a large soup pot, melt bu er over low heat. Once melted, add the garlic, onion, red bell pepper, green onions and one half of the cilantro. Season with salt, and cook over low heat until fragrant. Add potatoes and corn to the pot, followed by the chicken stock. Cook until the potatoes are tender but not too so . Add the chicken and the other half of the cilantro. Serve the hot soup in bowls; once served, top each bowl with cheese and cream evenly.

WRITTEN BY MARY ANDINO