2poundsboneless skinless chicken breasts, chopped into small bite size chunks
16ouncesfresh or frozen peas
Lime wedges, for serving
Chopped green onions, for serving
Cooked quinoa, for serving
Prepare the cilantro paste. Add the cilantro, shallots, garlic, 3 tablespoons of olive oil, and jalapeño to the bowl of a large food processor, scraping down the sides of the bowl as needed until the cilantro is fully processed into a thick paste (see notes).
Sauté the cilantro paste. Add the final tablespoon of olive oil to a large pot or Dutch oven over medium-high heat. Add the blended cilantro paste and sauté for 3-4 minutes, stirring continuously to prevent burning (reducing heat if needed). Add to corn and sprinkle with salt. Mix well to combine.
Add chicken stock and cook the chicken. Add the chicken stock to the pot and increase heat to high. Cover and bring broth to a boil. Once boiling, remove the cover and carefully add the chicken to the pot. Cover and reduce heat to low. Cook the chicken for approximately 10 minutes, stirring occasionally.
Add some peas. Add the peas and lime juice to the broth and season with salt and pepper, to taste. Allow the soup to simmer for an additional 5 minutes, or until peas are cooked.
Assemble and Serve. Serve hot with fresh lime wedges, chopped green onions, and cooked quinoa, if desired.
If necessary, add a few tablespoons of water to the bowl of the food processor to help move things along.