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Venezuelan Hen Chupe Soup

venezuelan hen chupe soup Entree Venezuela
Venezuelan Hen Chupe Soup
  • Prep 10 min
  • Total 40 min
  • Ingredients 12
  • Servings 6

This is the perfect dish to warm up during cold days and it’s also delicious and very easy to make. You probably know the original chupe recipe from Peru, but in Venezuela this dish made with hen is very popular, especially in the Andean region. We have our own family recipe, and I have adapted it and made it a little modern so it can be more practical for busy days. Make it and tell us how it turns out! MORE + LESS -

Ingredients

8-10 cups chicken stock
1
cup onion, diced
2
garlic cloves, finely crushed
4
large potatoes, peeled and diced into small pieces
2
fresh corn cobs, peeled and sliced into 1/2 inch rounds
1
can (15.25 oz) whole kernel sweet corn
1
can (14.75 oz) cream-style sweet corn
3-4 cups cornish hen, cooked and chopped into small pieces
1/4
cup fresh cilantro leaves, chopped
Salt and pepper, to taste
1
can (7.6 oz) table cream
1 1/2
cups queso fresco, in small cubes

Directions

Hide Images
  • 1
    In a large pot, add chicken stock, onion and garlic. Bring to a boil, then add potatoes and pieces of fresh corn. Cover and let cook for 15 minutes or until the potatoes are soft.
  • 2
    Add cans of corn; cover and let cook for another 10 minutes.
  • 3
    Add hen pieces, cilantro and let cook for 3-5 minutes. Adjust salt seasoning.
  • 4
    Lower heat to low and add table cream, stirring continuously until it’s mixed in well. Turn off the heat. Let rest for 5 minutes.
  • 5
    Serve warm with pieces of queso fresco and cilantro.

Expert Tips

  • This recipe is traditionally made with hen but if you can’t find it, use chicken.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • This is the perfect dish to warm up during cold days and it’s also delicious and very easy to make. You probably know the original chupe recipe from Peru, but in Venezuela this dish made with hen is very popular, especially in the Andean region. We have our own family recipe, and I have adapted it and made it a little modern so it can be more practical for busy days. Make it and tell us how it turns out!

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