Venezuelan Hen Chupe Soup Food

VENEZUELAN HEN CHUPE SOUP

Steps:

• 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.
• Add cans of corn; cover and let cook for another 10 minutes.
• Add hen pieces, cilantro and let cook for 3-5 minutes. Adjust salt seasoning.
• 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.
• Serve warm with pieces of queso fresco and cilantro.

MY MOM'S VENEZUELAN CHUPE

Steps:

• Melt butter in a large pot over medium heat. Add potatoes and onion. Cook, stirring constantly, until tender but not brown, about 5 minutes. Increase heat to medium-high and add chicken. Cook until chicken is white, 7 to 10 minutes. Add water and bring to a simmer. Add corn and bring soup to a simmer again.
• Season soup with salt and pepper. Add milk and mozzarella cheese.

CHICKEN CHUPE

Steps:

• Cook the chicken breasts in a big pot with water. Add the corn and salt. Add the green onion, leek, onion, green pepper, and garlic in whole pieces. Let it cook in a medium high until chicken is totally ready. When chicken is cooked, take all the pieces out and cut in cubes. Keep the pot in the heat.
• Take all the vegetables except the corn out of the pot and put them in a colander, put the broth you get back in the pot, discard the rest.
• Now you have a clear broth with the corn pieces, add the chicken back to the pot, add the potatoes, cilantro and the kernel corn.
• When the potatoes are ready, take the cilantro out. Add the heavy cream and the Cheez Whiz, keep stirring until it is dissolved.
• To serve, put some white cheese in the plate, serve the Chupe, and enjoy.