Ajiaco – Columbian Potato Corn Chicken Soup
Wonderful one dish meal from Colombia. I spent a year there teaching English and fell in love with this soup.
- 3-4 kinds of potatoes – cut into chunks
- 2 ears of corn – cut into 2″” sections
- 1/2 chicken cut into parts
- 2 medium onions
- 4-6 chicken bouillon cubes
- 1 avocado diced
- 1 cup sour cream
- 1/2 cup large Spanish capers
- 1/2 cup chopped parsley for garnish
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Put the potatoes, corn, chicken, onions, and bouillon cubes in a pot of water – enough to cover the ingredients.
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Cook for 1 hour, then remove the chicken to shred after it cools.
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Mash the potatoes and onions when they are soft.
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Makes a creamy soup ready to serve.
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Put the shredded chicken, avocado, sour cream and capers in small separate bowls so people can add them in whatever amounts they wish.