Ajiaco (Colombian Chicken and Potato Soup)

Ingredients

• 2 lbs Chicken breasts
• 8 cups Chicken broth
• 2 large Russet potatoes
• 1 lb Creole potatoes (Papa criolla)
• 2 tablespoons Guascas (dried)
• 2 ears Corn on the cob
• 1 large Onion
• 3 cloves Garlic
• 0.5 cup Cilantro
• 1 medium Avocado
• 2 tablespoons Capers
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Instructions

1. 1In a large heavy-bottomed pot, combine the 2 lbs of chicken breasts, 8 cups of chicken broth, 2 large Russet potatoes cut into 1-inch cubes, 1 lb of Creole potatoes (Papa criolla), 2 tablespoons of dried guascas, 2 ears of corn on the cob, 1 large onion cut into 1-inch pieces, and 3 cloves of garlic minced. Add the 1 teaspoon of salt and 0.5 teaspoon of pepper.
2. 2Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes. The soup is ready when the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are very tender when pierced with a fork.
3. 3Carefully remove the 2 lbs of chicken breasts from the pot using tongs and place them on a clean cutting board. Let the chicken rest for 5 minutes before using two forks to shred the meat into bite-sized pieces.
4. 4Return the shredded chicken to the pot. Remove the 2 ears of corn on the cob from the soup. Once cool enough to handle, stand each ear on its end and carefully cut off the kernels. Add the corn kernels back into the soup.
5. 5Stir in the 0.5 cup of chopped cilantro until evenly distributed.
6. 6Ladle the hot soup into bowls. Garnish each serving with slices of 1 medium avocado and 1 tablespoon of capers.

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