Colombian Chicken and Corn Soup (Ajiaco)

Ajiaco, a Colombian style soup with a nice, thick and creamy broth! This soup is amazingly
fresh with the corn, cilantro, avocado and lime juice and it's also nice and hearty with the chicken and potatoes! Typically papa criolla, a type of potato, are used to get the thick and creamy broth but since I do not have access to them I puree some of the corn and potatoes into the broth, which after simmering for a while both melt into the broth creating a very nice creamy texture! 

Colombian Chicken and Corn Soup (Ajiaco)

A tasty take on Ajiaco, a Colombian style chicken and corn soup with a thick and creamy broth and tons of flavour!

ingredients

• 1 tablespoon oil
• 1 onion, diced
• 4 cloves garlic, chopped
• 4 cups chicken broth or chicken stock
• 1 1/2 pounds potatoes, diced
• 2 cups corn
• 2 carrots, diced
• 2 cups chicken*
• 1 teaspoon oregano
• 1/2 teaspoon thyme
• 2 bay leaves
• 1 tablespoon lime juice (~1/2 lime)
• 1/4 cup cilantro, chopped
• 2 tablespoon white miso paste (optional)
• salt and pepper to taste
• 4 tablespoons aji picante (hot sauce)
• 1 avocado, diced
• 1 tablespoon capers
• 4 tablespoons sour cream

directions

1. Heat the oil in a large heavy bottom sauce pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes, before adding the garlic and cooking until fragrant, about a minute.
2. Puree 1/3 of the potatoes and 1/3 of the corn into 1 cup of the chicken broth in a food processor.
3. Add the broth, pureed veggies, the remaining potatoes, corn, carrots, oregano, thyme and bay leaves, bring to a boil, reduce the heat and simmer until the potatoes and carrots are tender, about 20 minutes.
4. Remove the bay leaves, add the lime juice, cilantro, miso, salt and pepper and enjoy garnished with aji picante, avocado, capers and sour cream!

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