Colombian Chicken and Corn Soup (Ajiaco

• Meat

  • 2 cups Chicken

• Produce

  • 1 Avocado
  • 2 Bay leaves
  • 2 Carrots
  • 1/4 cup Cilantro
  • 2 cups Corn
  • 4 cloves Garlic
  • 1 Onion
  • 1 tsp Oregano
  • 1 1/2 lbs Potatoes
  • 1/2 tsp Thyme

• Canned Goods

  • 4 cups Chicken broth or chicken stock

• Condiments

  • 1 tbsp Capers
  • 1 tbsp Lime juice
  • 2 tbsp White miso paste

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 4 tbsp Sour cream

• Other

  • 4 tablespoons aji picante (hot sauce

Found on closetcooking.com

Description

Ingredients

• 1 tablespoon oil
• 1 onion, diced
• 4 cloves garlic, chopped
• 4 cups chicken broth or chicken stock
• 1 1/2 pounds potatoes, diced
• 2 cups corn
• 2 carrots, diced
• 2 cups chicken*
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 2 bay leaves
• 1 tablespoon lime juice (~1/2 lime)
• 1/4 cup cilantro, chopped
• 2 tablespoon white miso paste (optional)
• salt and pepper to taste
• 4 tablespoons aji picante (hot sauce)
• 1 avocado, diced
• 1 tablespoon capers
• 4 tablespoons sour cream

Directions

• Heat the oil in a large heavy bottom sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes, before adding the garlic and cooking until fragrant, about a minute.
• Puree 1/3 of the potatoes and 1/3 of the corn into 1 cup of the chicken broth in a food processor.
• Add the broth, pureed veggies, the remaining potatoes, corn, carrots, oregano, thyme and bay leaves, bring to a boil, reduce the heat and simmer until the potatoes and carrots are tender, about 20 minutes.
• Remove the bay leaves, add the lime juice, cilantro, miso, salt and pepper and enjoy garnished with aji picante, avocado, capers and sour cream!

Nutrition