Bolivian Peanut Soup is a one-bowl wonder, the ultimate comfort food–especially with fried potatoes and queso fresco (or the un-Latin American but perfectly substitutable feta cheese) sprinkled on top. Traditionally, the soup is made with beef bones, but I prefer to make it with small pieces of boneless chicken breast instead; chicken and peanuts have a natural affinity for each other, and chicken makes the soup a bit lighter. This can easily be made vegetarian or vegan, too, by omitting the chicken and making the soup with vegetable broth. The 1 tbsp. chili paste listed here adds a mild kick to the soup–if you like heat, add more.
Bolivian Peanut Soup with Chicken (Sopa de Mani)
1 c. roasted unsalted peanuts
3 tbsp. peanut or canola oil, divided in half
2 large boneless chicken breast halves (about 1.5 lb. total), cut into small bite-sized pieces (about 1/4 inch)
1 lg. white onion, diced
1 large carrot, coarsely grated
2 tsp. cumin
1 tsp. oregano
1/2 tsp. turmeric (or palillo)
1 tbsp. aji amarillo paste (yellow chili paste), available at international/Latin food markets
2 lg. potatoes, peeled and diced
6 c. chicken broth
salt and pepper
chicken bouillon cube or powder (if needed)
2 large potatoes, julienned, and fried in oil until golden
crumbled queso blanco (or feta)
chopped parsley or cilantro
2. Heat 1.5 tbsp oil in large Dutch oven over medium-high heat, add the chicken, and cook until no longer pink; remove the chicken from the pot along with any juices that may have accumulated, and keep warm.
3. Add the remaining oil to the pot, then cook the onion and carrots until the onion is soft, stirring occasionally. Mix in the spices and aji amarillo (yellow chili) paste and cook 1-2 minutes.
One of the many brands of aji amarillo paste
5. Pour the broth over the vegetables, cover the pot, reduce the heat to low, and simmer about 20-30 minutes until the potatoes are tender. Blend the soup with an immersion blender (or in a standard blender, in batches, returning soup to pot after it is blended). Add chicken pieces and accumulated juices to the soup and simmer another 15 minutes, adding a bit more broth if the soup appears thick. Season to taste with salt, pepper, and/or a chicken bouillon cube or bouillon powder if needed.
6. Before serving the soup, fry potatoes until crisp; salt lightly.
7. Ladle soup into bowls, top with fried potatoes, then sprinkle with cheese and parsley (or cilantro). Serve immediately.