- ½ cup loosely packed cilantro leaves
- 3 scallions, chopped
- ¼ cup fresh lime juice (from 2 limes)
- 2 cloves garlic
- 4 tablespoons olive oil, divided
- 1 large yellow onion, chopped
- 1 red or orange bell pepper, chopped
- ½ teaspoon ground cumin
- ¼ teaspoon crushed red pepper
- 1½ pounds bone-in, skin-on chicken breasts
- 1½ quarts chicken broth
- 12 baby Yukon Gold potatoes (about 1½ lb.), halved
- 3 medium carrots, finely chopped
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1¼ cups frozen green peas
- Tortilla chips, for serving
How to Make It:
Purée cilantro, scallions, lime juice, garlic, and 2 tablespoons oil in a blender until smooth, about 45 seconds. Set aside.
Heat remaining 2 tablespoons oil in a large pot or Dutch oven over medium-high. Add onion and bell pepper. Cook, stirring often, until onion is translucent and bell pepper begins to soften, about 4 minutes. Stir in cumin and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.
Add chicken, broth, potatoes, carrots, salt, and black pepper; bring to a boil. Reduce heat to medium-low and simmer until chicken is cooked through, about 30 minutes. Skim off and discard any foam from soup.
Transfer chicken to a cutting board. Discard skin and use 2 forks to shred meat off bones (discard bones). Return chicken to pot and add peas. Cook over medium-low until warmed through, 2 to 3 minutes. Stir in cilantro puree. Serve with tortilla chips.