Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 2 cups milk
- 1 cup frozen corn kernels
- 1 cup diced potatoes
- 1 cup diced carrots
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup frozen peas
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 4 eggs
Special equipment needed:
- Large pot
- Whisk
- Ladle
- Oven-safe bowls or ramekins
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes.
2. Add the cumin, paprika, oregano, turmeric, and cayenne pepper and cook for another minute.
3. Add the chicken and cook until browned on all sides, about 5 minutes.
4. Add the chicken broth, milk, corn, potatoes, carrots, red and green bell peppers, and peas. Bring to a boil, then reduce the heat and simmer for 20 minutes.
5. Stir in the heavy cream and cilantro. Season with salt and pepper to taste.
6. Preheat the oven to 375°F.
7. Ladle the soup into oven-safe bowls or ramekins, filling them about 3/4 of the way full.
8. Sprinkle the grated Parmesan cheese over the top of each bowl.
9. Crack an egg into each bowl, being careful not to break the yolk.
10. Bake in the preheated oven for 10-15 minutes or until the egg whites are set and the yolks are still runny.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 500
Fat: 25g
Carbohydrates: 30g
Protein: 40g
Sodium: 1200mg
Sugar: 10g
Substitutions for ingredients:
- You can use any type of bell pepper you like, or omit them altogether.
- You can use any type of milk you like, including non-dairy milk.
- You can use any type of cheese you like, or omit it altogether.
Variations:
- You can use shrimp or fish instead of chicken.
- You can add other vegetables such as zucchini or squash.
- You can add a can of diced tomatoes for a more tomato-based soup.
Tips and tricks:
- Be sure to use oven-safe bowls or ramekins that can withstand the heat of the oven.
- Crack the eggs into a small bowl first to make sure the yolks are intact before adding them to the soup.
- If you prefer your eggs more well-done, bake for an additional 5-10 minutes.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in colorful bowls or ramekins to make the dish more visually appealing.
Garnishes:
Garnish with additional chopped cilantro or a sprinkle of paprika.
Pairings:
Serve with crusty bread or crackers.
Suggested side dishes:
A simple green salad or roasted vegetables would make a great side dish.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or milk to thin it out.
Food safety advice:
Be sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Chupe Andino is a traditional soup from the Andean region of South America, particularly Peru.
Flavor profiles:
This soup is savory and slightly spicy, with a creamy and cheesy finish.
Serving suggestions:
Serve as a main course for lunch or dinner.
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Region: Peruvian