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Colombian Chicken Soup: Ajiaco

Panning The Globe, Adapted from Cooking Light
  • 55 minutes
  • Serves 6 to 8

INGREDIENTS

12

Chicken thighs, boneless skinless

1 cup

Avocado

2

Bay leaves

2

Carrots

1/4 cup

Cilantro

2 cups

Corn, fresh or frozen & defrosted kernels

1 cup

Onion

1 1/2 tsp

Oregano, fresh leaves

1 tsp

Thyme, fresh leaves

3

Yukon gold potatoes or other waxy potatoes, medium

5 cups

Chicken broth, low salt

1 1/2 tbsp

Capers

1 tbsp

Lime juice, fresh

1/2 tsp

Tabasco sauce or other hot pepper sauce

3

grinds Black pepper, fresh ground

1/4 tsp

Black pepper, freshly ground

1 tsp

Kosher salt

2 tsp

Salt

4 tbsp

Olive oil

Garnish