Peruvian Cilantro Soup with Rice and Potatoes

Peruvian cilantro soup, often called aguadito de pollo, is a vivid green chicken soup with rice, potatoes, peas, and a fragrant cilantro broth. This one-pot version balances fresh herbs with aji amarillo and lime, making a hearty meal that is filling without being heavy. Recipes vary from household to household, but the tender chicken and bright green broth are its familiar hallmarks.

Ingredients

2 tablespoons (30 ml) neutral oil, such as canola
1 1/2 pounds (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
1 teaspoon (5 g) fine salt, divided, plus more to taste
1/2 teaspoon ground black pepper
1 medium yellow onion (about 150 g), finely diced
3 garlic cloves (about 9 g), minced
1 tablespoon (15 g) aji amarillo paste
1/2 teaspoon ground cumin (about 1 g)
2 packed cups fresh cilantro leaves and tender stems (about 60 g), rinsed and roughly chopped
1 cup baby spinach (about 30 g), optional, for a deeper green color
1 cup (240 ml) chicken broth, for blending
6 additional cups (1.4 L) chicken broth, preferably lower-sodium
12 ounces (340 g) yellow potatoes, scrubbed and cut into 1/2-inch (1.25 cm) cubes
1/2 cup (95 g) uncooked long-grain white rice, rinsed and drained
1 cup (145 g) frozen peas
1 tablespoon (15 ml) fresh lime juice, plus lime wedges for serving
2 tablespoons (8 g) chopped cilantro leaves, for garnish

Instructions

Prepare the ingredients. Dice the onion, mince the garlic, and cut the chicken and potatoes into evenly sized pieces so they cook at a similar pace. Rinse the rice in a fine-mesh strainer until the water is mostly clear; this removes loose surface starch and helps keep the broth from becoming excessively thick. Season the chicken with about half the salt and all the pepper.
Brown the chicken. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if needed, and brown for about 5 minutes, turning the pieces once or twice. It does not need to be cooked through yet. Transfer it to a plate. A little browning adds savory flavor to the soup, but avoid crowding the pot, which makes the chicken steam rather than brown.
Cook the aromatics. Reduce the heat to medium. Add the onion to the same pot and cook for about 3 minutes, stirring and scraping up browned bits. Add the garlic, aji amarillo paste, and cumin; cook for 1 minute, until fragrant. If the pot looks dry, add a tablespoon of broth rather than extra oil.
Blend the green broth. Put the cilantro, optional spinach, and 1 cup (240 ml) broth in a blender. Blend for about 1 minute, until smooth. Keep the lid vented according to the blender’s instructions, since warm liquid can build pressure; if using a standard blender, blend this cool mixture before adding it to the hot pot. Pour the green mixture into the pot and stir well.
Simmer the chicken. Add the remaining 6 cups (1.4 L) broth and return the browned chicken and any plate juices to the pot. Bring to a gentle boil, then reduce the heat and simmer for 12 minutes. Keep the soup at a steady simmer rather than a hard boil, which can make the chicken tough and break the potatoes later.
Cook the rice and potatoes. Stir in the rinsed rice and diced potatoes. Simmer gently, uncovered, for 17 minutes, stirring once or twice so the rice does not catch on the bottom. Check that the chicken has reached the USDA FSIS safe minimum internal temperature of 165°F (74°C), using a food thermometer in the thickest pieces. The potatoes should be tender when pierced and the rice should be cooked but still hold its shape.
Finish and serve. Add the peas and cook for 3 minutes. Stir in the lime juice and the remaining salt, then taste and adjust the seasoning. If the soup is thicker than you like, add a splash of hot broth or water; if it tastes too mild, add another squeeze of lime or a little more aji amarillo. Ladle into bowls and finish with chopped cilantro and lime wedges.

Tips

Look for aji amarillo paste in Latin American grocery stores. This Peruvian yellow chile has fruity flavor as well as moderate heat. If it is unavailable, use 1/2 finely chopped yellow bell pepper and a little minced jalapeño, adjusting the jalapeño to taste. The soup will still be pleasant, but the substitute is less fruity and will not have quite the same characteristic chile flavor.
Keep the green color fresh. Cilantro can turn dull if boiled hard for a long time, so blend it and add it with the broth, then simmer gently. Spinach is optional: it boosts the green appearance but is not required for a flavorful soup.
Cut ingredients evenly and check the chicken. Small, uniform potato cubes soften in the same window as the rice cooks. Chicken pieces can vary in thickness, so use a food thermometer rather than relying only on the clock; return any under-temperature pieces to the simmer.
Choose your rice with the leftovers in mind. Long-grain white rice gives a fairly light broth. Brown rice takes longer to cook and would require a different cooking schedule, so it is not a direct swap in this recipe. Rice also absorbs broth as the soup stands; keep extra broth handy for reheating.

Serving Suggestions

Serve the soup hot as a complete lunch or dinner: each bowl already includes chicken, rice, potatoes, and peas. Put lime wedges on the table so everyone can brighten their portion to taste, and offer chopped cilantro, aji amarillo paste, or sliced chile on the side for people who want more herbal flavor or heat. A simple plate of sliced avocado, a crisp green salad, or warm crusty bread makes a useful accompaniment without competing with the broth.

For a more Peruvian-inspired spread, serve small bowls of the soup before a main dish, or make it the centerpiece and keep sides uncomplicated. If serving a group, keep the pot covered over very low heat only briefly; extended holding can overcook the rice and make the potatoes fall apart. It is better to serve soon after the peas are added and let guests season their own bowls.

Variations

Use bone-in chicken: Bone-in thighs or drumsticks add a fuller broth, but they need a longer simmer than bite-size boneless pieces. Simmer them until cooked through, verify 165°F (74°C) with a thermometer, and remove the bones before serving if desired. Add the rice and potatoes only when the chicken is close to done so they do not become mushy during the extra cooking time.

Make it meatless: Replace the chicken with 1 can (15 ounces/425 g) drained white beans and use vegetable broth. Skip the browning step and sauté the onion in oil, then follow the recipe, adding the beans with the peas so they warm without breaking apart. This changes the traditional chicken-based character, but the cilantro, potatoes, and rice still make a satisfying soup.

Adjust the texture: For a brothier bowl, use 1/3 cup (65 g) rice or add more broth at the end. For a thicker, stew-like result, use up to 2/3 cup (125 g) rice, knowing it will absorb more liquid as it cooks and sits. You can also add 1 diced carrot with the potatoes for extra sweetness and color, while keeping the overall cooking time similar if the carrot pieces are small.

Make it milder or hotter: Reduce the aji amarillo paste to 1 teaspoon for a gentler chile note, or serve extra paste at the table. Avoid adding a whole fresh hot chile to the blender unless you know its heat level; chiles vary, and blending spreads their heat throughout the pot.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. The rice continues to absorb broth as it sits, so the stored soup may look more like a thick stew; that is expected and does not by itself mean it has spoiled.

Reheat a portion in a saucepan over medium heat, stirring occasionally and adding broth or water until it reaches your preferred consistency. Heat leftovers to 165°F (74°C), checking with a food thermometer. If using a microwave, cover the bowl loosely, stir partway through, and confirm the soup is steaming hot throughout and has reached 165°F (74°C). Reheat only the amount you plan to eat.

For longer storage, freeze the soup in meal-size, freezer-safe containers for up to 2 months for best quality. The potatoes may soften and the rice may become less distinct after thawing, but the soup remains convenient to reheat. Thaw overnight in the refrigerator when possible, then reheat to 165°F (74°C); add a little fresh lime and cilantro after warming to refresh the flavor.

Frequently Asked Questions

Is Peruvian cilantro soup the same as aguadito de pollo?
Aguadito de pollo is a well-known Peruvian chicken soup made with cilantro, rice, and other vegetables. Home and regional versions differ in the vegetables, chile, and proportions, so this recipe is one practical version rather than a claim that every pot is made identically.

Can I make the soup without a blender?
Yes. Finely chop the cilantro and spinach, then stir them into the pot with the broth. The soup will have a more rustic texture and visible herb pieces rather than a smooth green broth. A small food processor can also work, though you may need to blend the herbs in batches with some broth.

Can I use leftover cooked chicken?
Yes. Skip the raw-chicken browning and simmer the broth with the aromatics, blended cilantro, potatoes, and rice until the rice and potatoes are tender. Stir in about 3 cups (420 g) shredded cooked chicken with the peas and heat the soup through to 165°F (74°C). Because the chicken is already cooked, adding it near the end helps prevent it from drying out.

Why did my soup become very thick?
Rice releases starch and keeps absorbing liquid while it rests, particularly in the refrigerator. Stir in hot broth or water a little at a time until the consistency loosens. For the next batch, reduce the rice slightly or serve the soup soon after cooking rather than leaving it on the heat.

Can I prepare parts of it ahead?
You can chop the onion, garlic, and potatoes and refrigerate them in covered containers for up to a day. Keep cut potatoes submerged in cold water in the refrigerator, then drain and pat them dry before cooking. The cilantro mixture is best blended shortly before it goes into the pot so its color and fresh flavor stay lively.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).