Ingredients
3 chicken breasts
4 ears of corn, cut into thirds
5 medium yellow potatoes, peeled and sliced
3 medium white potatoes, peeled and sliced
6 small red potatoes, peeled and sliced
2 large onions, chopped
4 garlic cloves, minced
1 bunch of scallions, chopped
1 bunch of guascas (about 4 tbsp)
2 tbsp dried cilantro
10 cups of water
1 cup heavy cream
1/2 cup capers
1 avocado, sliced
Salt and pepper to taste
Directions
1. In a large pot, place the chicken breasts and add 10 cups of water. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to medium and let the chicken cook for about 20 minutes, or until fully cooked through.
3. Remove the chicken breasts from the pot and set them aside to cool. Once cooled, shred the chicken into strips.
4. Add the chopped onions, minced garlic, and chopped scallions to the pot. Let them cook until the onions are translucent.
5. Add the sliced yellow potatoes, white potatoes, and red potatoes to the pot. Stir well to combine.
6. Add the cut ears of corn to the pot.
7. Reduce the heat to medium-low and let the mixture simmer for about 30 minutes, or until the potatoes are tender.
8. Add the bunch of guascas and the dried cilantro to the pot. Stir to combine.
9. Season the soup with salt and pepper to taste. Let it simmer for another 15 minutes.
10. Serve the ajiaco hot. Add shredded chicken to each bowl.
11. Top each serving with a drizzle of heavy cream and a spoonful of capers.
12. Serve with sliced avocado on the side.