Ajiaco: Colombian Chicken and Potato Soup

🧂 Ingredients

• 14 cups water

  (3500 ml)
• 3 1/2 pounds potatoes, russet and red

  (1750 g)
• 1 pound Yukon gold potatoes
• 28 ounces corn on the cob; about 3 ears

  (800 g)
• 1 branch guascas (or dried oregano)
• 4 cloves garlic
• 3 branches green onion
• 3 breasts chicken
• 1 branch cilantro
• 1 cup capers

  (250 g)
• 3 avocados
• 1 1/2 cup fresh cream

  (375 ml)

Instructions

• 1 Wash ingredients and thinly slice potatoes.
• 2 In a large pan, add cold water, chicken, green onion, potatoes, corn and
  guascas. Add salt to taste.
• 3 Take the chicken out after 35 min. Shred when cold. Chop cilantro.
• 4 Let the soup cook until desired thickness or potatoes are dissolved.
• 5 Add shredded chicken and cilantro.
• 6 Slice avocados, and set aside cream and capers. Top as desired.

Nutrition Info