Ajiaco Colombiano

Ingredients

• 2 cups peeled russet potatoes
• 3 red potatoes, peeled
• 1 clean breast
• 2 ears of corn cut into small pieces
• 10 cups of water
• 2 tablespoons salt or to taste
• 2 garlic cloves minced
• 1/4 cup chopped fresh cilantro
• 2 onions chopped into small pieces
• 2 tablespoons capers
• milk cream to taste
• 1 chicken bouillon cube
• 1 avocado
• Optional: dehydrated or fresh guascas

Directions

1. Prepare a large pot to make the soup, place over medium heat and add some oil, the chopped onion and garlic.
2. Then add the breast to brown it a little, about 3 minutes will suffice.
3. Add the cups of water, the corn, cilantro, the chicken bouillon cube and cook for approximately 30 minutes.
4. When the breast is cooked, remove it and reserve.
5. Place the potatoes and guascas in the pot with the other ingredients, let cook for another 30 minutes or until the potatoes and corn are ready.
6. Cut the cooked breast into small pieces and add it back to the pot.
7. Check the salt and turn off.
8. Serve the Colombian ajiaco on a plate with capers to taste, a little more fresh coriander and a tablespoon of cream. Accompany with avocado!