Colombian Ajiaco

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, diced
• •3 cloves garlic, minced
• •1 lb chicken breast, cubed
• •6 cups chicken broth (gluten-free)
• •1 lb russet potatoes, peeled and cubed
• •1 lb waxy potatoes, peeled and cubed
• •1 cup frozen corn kernels
• •1 avocado, sliced
• •1/2 cup heavy cream
• •2 limes, halved
• •to taste salt and black pepper

Directions

1. 1Heat olive oil in a large pot over medium heat and sauté the onion and garlic until softened, about 3 minutes.
2. 2Add the cubed chicken and cook until lightly browned, about 5 minutes.
3. 3Pour in the chicken broth and bring to a boil, then add both types of potatoes and reduce heat to medium-low.
4. 4Simmer for 15-20 minutes until the potatoes are very tender and start to break down slightly.
5. 5Add the corn kernels and heavy cream, stirring gently, and simmer for another 5 minutes.
6. 6Season with salt and pepper to taste.
7. 7Ladle the soup into bowls and top each serving with sliced avocado and a squeeze of fresh lime juice before serving.

💡 Ajiaco’s potatoes do two jobs: some should dissolve to thicken the broth while others remain intact, so use the different potato textures rather than stirring aggressively.

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