Ajiaco (Dairy-Free Chicken and Potato Soup)

Ingredients

• 2 lbs Chicken breasts
• 1 lb Russet potatoes
• 1 lb Papas criollas (small yellow potatoes)
• 8 cups Chicken broth
• 1/2 cup Guascas
• 1 medium Onion
• 3 cloves Garlic
• 2 ears Corn on the cob
• 1/4 cup Cilantro
• 1 medium Avocado
• 1 tsp Salt
• 1/2 tsp Pepper

Instructions

1. 1Place the 2 lbs of chicken breasts, 1 lb of russet potatoes, 1 lb of papas criollas, 8 cups of chicken broth, 1/2 cup of guascas, 1 medium onion (peeled and halved), and 3 cloves of garlic (peeled and smashed) into a large heavy-bottomed pot.
2. 2Bring the contents of the pot to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer for 60 minutes, or until the chicken is cooked through (internal temperature reaches 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 and place them on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
4. 4Cut the 2 ears of corn on the cob into 2-inch pieces. Add the corn pieces to the pot. Increase the heat to medium and cook, uncovered, for 10 minutes, or until the corn is tender.
5. 5Season the soup with 1 tsp of salt and 1/2 tsp of pepper. Stir well to combine.
6. 6Stir in the 1/4 cup of chopped cilantro.
7. 7Serve the ajiaco hot. Garnish each serving with 1/2 diced avocado.

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