Colombian Ajiaco Chicken Soup

Ingredients

• Chicken Thighs (Bone-in)

  600 g

  $2.52

• Potatoes

  500 g

  $0.65

• Sweet Corn on the Cob

  2 ears

  $1.20

• Onions

  1 medium

  $0.22

• Garlic

  3 cloves

  $0.04

• Prepared Chicken Broth

  1 litre

  $1.90

• Capers in Brine

  1 tbsp

  $0.24

• Avocado

  1

  $1.30

• Coriander

  1 bunch

  $0.30

• Salt

  1 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   In a large stockpot, combine the chicken thighs, chopped onion, minced garlic, and chicken broth.

2. 2

   Bring to a boil, then reduce the heat and simmer for 20 minutes until the chicken is tender.

3. 3

   Remove the chicken thighs, shred the meat, and set aside while discarding bones and skin.

4. 4

   Add the sliced corn cobs and peeled, diced potatoes to the pot; simmer for 15 minutes until the potatoes begin to break down and thicken the broth.

5. 5

   Return the shredded chicken to the pot, season with salt, and simmer for another 5 minutes.

6. 6

   Ladle the soup into bowls and garnish with capers, fresh coriander, and avocado slices.