Peruvian-Style Corn, Pepper And Chicken Soup

• 8 cups low sodium chicken broth
• 2 bone-in chicken breasts, about 2 lbs. (I used thighs)
• 1 medium potato, peeled and diced (optional)
• 3 ears corn, husked and cut crosswise into 1 inch rounds
• 1 1/2 red bell peppers, cut into 3/4 inch chunks
• 1 tablespoon chili paste (aji amarillo)
• 1/2 lemon, juice of
• 1/2 cup roughly chopped flat leaf parsley

1. Put broth and chicken in a large pot, bring to boil, then reduce to a simmer and cook until chicken is cooked through, about 20 minutes.
2. Transfer chicken to plate and allow to cool; skim broth.
3. If using potato, add now to broth and simmer for about 10 minutes or until it's starting to get tender but is not quite done.
4. Add corn and bell peppers to broth and bring to a boil then reduce to a simmer and cook until peppers and corn are just tender, about 5 minutes.
5. Meanwhile, remove skin and bones from chicken and shred the meat.
6. Return the shredded chicken to the pot and stir in the chile paste to taste and lemon juice.
7. Ladle into bowls and sprinkle with the parsley.

chicken broth, chicken breasts, potato, corn, red bell peppers, chili paste, lemon, flat leaf parsley

Taken from www.food.com/recipe/peruvian-style-corn-pepper-and-chicken-soup-484435 (may not work)