Venezuelan Chupe
A hearty, comforting chicken and corn soup. It’s the Venezuelan version of our mom’s chicken soup.
Serves four
Ingredients
- 4 sachets Pikora Chicken Bone Broth
- 4 cups of water
- 2 tbsp of butter
- 1 cup cooked, shredded chicken - Rotisserie for the win!
- 4 corn on the cob, cut into half
- 1 medium potato, peeled and diced
- 1 small carrot, diced
- 1 red bell pepper
- ½ cup milk or cream
- Salt and pepper, to taste
- White cheese (queso fresco or queso blanco), crumbled
- 2 green onions, diced
- Chili oil
Method
- In a medium pot, melt the butter over medium heat. Add the chopped onions, red bell peppers, and carrots, and sauté until the vegetables are soft and the onions turn translucent.
- Mix in 4 sachets of Pikora Chicken Bone Broth with 4 cups water. Bring to a boil.
- Throw in the shredded chicken
- Lower the heat to medium and simmer until the vegetables are tender, about 10-15 minutes.
- You can stir the milk directly into the pot or add it to your bowl at the table—we love it extra creamy.
- Serve the chupe hot in bowls. Top with crumbled white cheese, diced green onions, and a drizzle of spicy oil for a kick.
Our trick
Chupe only gets better the next day—so do yourself a favor and double the recipe for leftovers.
