Ajiaco (Dairy-Free Chicken and Potato Soup)

Ingredients

• 2 lbs Chicken breasts
• 1.5 lbs Yukon Gold potatoes
• 1 lb Russet potatoes
• 0.5 lb Red potatoes
• 8 cups Chicken broth
• 1 can Coconut milk (full-fat)
• 2 tbsp Guascas
• 1 medium Onion, chopped
• 4 cloves Garlic, minced
• 1/4 cup Cilantro, chopped
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 medium Avocado, diced (for serving)
• 2 ears Corn on the cob, cooked (for serving)
• 2 tbsp Capers (for serving)

Instructions

1. 1In a large pot, combine the chicken breasts, chopped onion, minced garlic, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until chicken is cooked through.
2. 2Remove the chicken from the pot and shred it. Set aside.
3. 3Add the Yukon Gold, Russet, and Red potatoes to the pot. Cook until the potatoes are very tender and starting to break down, about 20 minutes.
4. 4Stir in the coconut milk and guascas. Simmer for another 10 minutes, stirring occasionally.
5. 5Return the shredded chicken to the pot. Season with salt and black pepper to taste.
6. 6Stir in most of the chopped cilantro, reserving some for garnish.
7. 7Serve hot, garnished with avocado, corn on the cob, capers, and remaining cilantro.

Substitutions

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