Ajiaco

🛒 Ingredients

• Chicken breast 100 g · 165 kcal
• Creole potato (Papa Criolla) 70 g · 61 kcal
• White potato (Pastusa type) 80 g · 62 kcal
• Red potato (Sabana type) 80 g · 62 kcal
• Corn on the cob 70 g · 60 kcal
• Guascas (herb) 5 g · 0 kcal
• White onion 30 g · 12 kcal
• Garlic 5 g · 7 kcal
• Chicken broth 200 g · 10 kcal
• Heavy cream 15 g · 51 kcal
• Capers 8 g · 2 kcal
• Avocado 30 g · 48 kcal

👨‍🍳 Instructions

1. Place chicken breast, chopped onion, minced garlic, and chicken broth in a large pot; bring to a boil, then reduce heat and simmer until chicken is cooked through.
2. Remove chicken, shred it, and set aside. Add all three types of potatoes and corn on the cob to the pot; simmer until potatoes are tender and begin to break down, thickening the soup.
3. Stir in the shredded chicken and guascas; cook for another 5-10 minutes to infuse the herb's flavor.
4. Season with salt and pepper to taste. Ladle the hot Ajiaco into bowls, placing a piece of corn on the cob in each.
5. Garnish each serving with a dollop of heavy cream, a sprinkle of capers, and a few slices of fresh avocado before serving immediately.