Colombian Ajiaco (Chicken and Potato Soup)

Ingredients

• 1 teaspoon olive oil
• 2 garlic cloves (peeled & minced)
• 3 green onions (scallions) (chopped (greens & whites))
• 8 cups water
• 8 teaspoons Better Than Bouillon Roasted Chicken Base
• 2 pounds chicken breast
• 1/4 cup fresh cilantro (chopped)
• 1/4 cup guascas (available online or in Latin markets)
• 2 pounds yukon gold potatoes (peeled & sliced into discs)
• 2 ears of corn (shucked & cut into 2-3 inch pieces)
• salt and pepper (to taste)
• 2 cups white rice (cooked)
• 2 avocados (thinly sliced)
• 1/2 cup heavy cream
• 1/2 cup capers (drained)

Instructions

1. 1

   Heat olive oil in a large soup pot over medium heat. Add garlic and green onions, cook for 1 minute.

2. 2

   Add water, Better Than Bouillon Roasted Chicken Base, chicken breasts, cilantro, guascas and bring soup to a boil. Reduce heat to medium-low and simmer until chicken is cooked throughout, about 20 minutes.

3. 3

   Remove chicken and set aside to cool. Add potatoes and corn and cook until tender, about 15 minutes. In the meantime, use a fork to shred chicken breasts. Add shredded chicken back to soup and simmer on low another five minutes. Season to taste with more salt, pepper, or guascas if needed.

4. 4

   Serve white rice, sliced avocados, heavy cream, and capers.