Peruvian Chicken Soup (Aguadito de Pollo)

In a blender, combine the cilantro, ½ cup of the chicken stock, the lime juice, and the jalapeño. Blend until completely smooth and bright green. Set aside.
1 small bunch cilantro
6 ½ cups chicken stock
2 tablespoons lime juice
½ small jalapeño
Heat the avocado oil in a large pot over medium heat. Add the onion, carrot, and poblano pepper with a pinch of salt. Cook for 5-6 minutes, stirring from time to time, until softened and fragrant. Stir in the garlic and cook 30 seconds more.
1 tablespoon avocado oil
1 medium onion
1 medium carrot
1 poblano pepper
2 large garlic cloves
Add the potatoes, brown rice, peas, cooked chicken and the remaining 6 cups of chicken stock.
½ pound potatoes
½ cup brown rice
1 cup frozen peas
3 cups cooked chicken
Bring to a boil, then lower the heat, cover the pot, and simmer for 25 minutes or until the rice is just tender and the potatoes are cooked through. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
Next, stir in the cilantro mixture and simmer for another minute.
Taste and season with salt and freshly ground pepper. Serve hot with some extra fresh cilantro and lime juice if you like.
Salt and freshly ground pepper to taste
Extra fresh cilantro