Colombian Ajiaco Soup

Ingredients

Chicken broth

8 cups

Chicken (bone-in, skinless)

2 pounds

Onion

1 large, diced

Garlic

4 cloves, minced

Potatoes (Russet and yellow, or any starchy variety)

3 cups, peeled and diced

Corn on the cob

2 ears, kernels removed

Salt

to taste

Black pepper

to taste

Fresh cilantro

1/2 cup, chopped

Scallions

1/2 cup, chopped

Lime

1, cut into wedges

Sour cream

1 cup, for serving

Avocado

1, sliced for garnish

Instructions

1. In a large pot, bring the chicken broth to a rolling boil over medium-high heat.
2. Once boiling, add the chicken pieces, diced onion, minced garlic, salt, and black pepper. Reduce the heat to medium-low and let it simmer for about 30 minutes, or until the chicken is fully cooked and tender.
3. Carefully remove the chicken from the pot. Allow it to cool slightly, then shred the meat, discarding the bones and skin. Return the shredded chicken back into the pot.
4. Add the diced potatoes and corn kernels to the pot. Continue to simmer for another 20 minutes, or until the potatoes are soft and tender.
5. Stir in the chopped cilantro and scallions. Adjust the seasoning with additional salt and pepper if needed.
6. Serve the ajiaco soup hot, garnished with fresh avocado slices, a dollop of sour cream, and a squeeze of lime juice to brighten the flavors.