Ajiaco

Ingredients

• 1½ lb chicken breasts
• 1½ lb Yukon Gold potatoes
• 1 lb red potatoes
• ½ lb Russet potatoes
• 2 corn on the cob
• ½ cup guasca (galinsoga parviflora)
• 1 white onion
• 2 cloves garlic
• 6 cups chicken broth
• 1 tsp salt
• ½ tsp black pepper
• ½ cup heavy cream (optional)
• ¼ cup capers (optional)
• 1 avocado (optional)

Steps

1. Place chicken breasts, chopped onion, minced garlic, salt, and pepper in a large pot with chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes, or until chicken is cooked through.
2. Remove chicken from the pot, shred it, and set aside. Strain the broth to remove onion and garlic, then return the clear broth to the pot.
3. Peel and cut Yukon Gold and red potatoes into 1-inch chunks. Peel and thinly slice Russet potatoes. Add all potatoes and corn cobs (cut into halves or thirds) to the broth.
4. Bring the soup to a boil, then reduce heat and simmer for 30-40 minutes, stirring occasionally, until potatoes are very tender and some have dissolved, thickening the soup.
5. Stir in the guasca and the shredded chicken. Cook for another 5 minutes to allow flavors to meld.
6. Serve hot, garnished with a drizzle of heavy cream, a spoonful of capers, and sliced avocado, if desired.