I am forever game to try yet another chicken soup recipe, especially when it comes together as easily as this one does. It’s based on a restorative soup called aguadito de pollo that is hearty with rice, peas, corn, bell pepper and sometimes potato.

Things are simplified here, but the base of it begins the same way: with a green puree. Cilantro is most often the go-to fresh herb used in Peruvian cooking. But some folks can’t abide its taste, so we’re using parsley instead, which just happens to be in our Dinner in Minutes Pantry. Jalapeño gives it a kick, and if you’ve ever had issues with handling the pepper’s heat, the technique of cutting used here will come in handy.

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