Chupe – – Broth: chicken broth (15 oz.), carrots (peeled), red pepper (seeds removed), onion, green onion (trimmed), garlic, parsley, salt and pepper (to taste), chicken (boneless, skinless breast), Finishing the soup: chicken (breast, cooked and shredded into bite-sizes pieces), potato (white or red, peeled cut into 1⁄2 cubes), corn (canned or fresh, cut off the cob), cheese (Edam, grated), cheese (smoked Gouda, grated), heavy cream (milk may be substituted for a lighter version), cilantro (for garnish), avocado (halved and sliced, served in the peeel), In a large pot, heat the chicken broth and add the remaining broth ingredients. Simmer for 2 hours on medium low. Remove the cooked chicken and place on a board to shred.

; Pour the broth through a strainer to separate the liquid from the vegetables. Discard the vegetables and place the broth back into the pot.
; Bring the broth back to a boil, then reduce to simmer. Add the shredded cooked chicken, diced potatoes and corn. Once the potatoes are cooked, add the cheese and cream. Stir to incorporate and remove from the heat.; Serve in a bowl garnished with cilantro with avocado on the side. ; –